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Tofu Dumpling

Spicy tofu wrapped in cabbage leaves, steamed and served with soya chilli sauce. This is a Sanjeev Kapoor exclusive recipe.

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Tofu Dumpling

Main Ingredients Tofu, Cabbage leaves
Cuisine Fusion
Course Snacks and Starters
Prep Time 11-15 minutes
Cook time 16-20 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Veg

Ingredients list for Tofu Dumpling

  • 150 grams Tofu roughly chopped
  • 4-6 large Cabbage leaves chinese
  • 6-7 Garlic cloves
  • 1 inch Ginger roughly chopped
  • 1½ teaspoons Soy sauce
  • 2 teaspoons Cornflour/ corn starch
  • to taste Salt
  • to taste Crushed black peppercorns
  • 2 stalks Spring onion greens
  • Soya chilli sauce
  • 3-4 tablespoons Soy sauce
  • 2 Fresh red chillies
  • 2 teaspoons Spring onion greens finely chopped
  • to taste Salt
  • to taste Crushed black peppercorns
  • 1 teaspoon Sesame oil (til oil)

Method

  1. Boil sufficient water in a non-stick pan. Add cabbage leaves and blanch for a minute. Remove from heat and refresh in ice cold water. Set aside.
  2. Grind together garlic, ginger, tofu, soy sauce, cornflour, salt and crushed peppercorns to a fine mixture. Transfer into a bowl.
  3. Finely chop spring onion green stalks and add to the bowl and mix well.
  4. Halve the blanched cabbage leaves. Place each half on the worktop and put a spoonful of tofu mixture in the centre. Bring all the edges together and fold into a parcel.
  5. Heat sufficient water in a non-stick pan.
  6. Line a bamboo steamer with a butter paper and place the prepared dumplings on it. Cover, place the steamer in the pan and steam for 7-10 minutes.
  7. To make soya chilli sauce, finely chop red chillies and place in a bowl. Add spring onion greens, soy sauce, salt, crushed peppercorns and sesame oil. Mix well.
  8. Serve hot dumplings with the soya chilli sauce.
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