Browsing Tag: sesame

I first discovered dumplings when we were living in Australia and I was travelling to Hong Kong regularly for work.

Of course I had eaten some “Chinese raviolis vapeurs” in France before… But oh my god, nothing slightly comparable ! From the skin to the filling, dumplings can be so versatile and flavorful. Of course, I always go for the vegetarian options when I eat dumplings in restaurants or hawker centers in Singapore, and the choice is more limited. So sometimes I prefer to make them at home, especially when I want to have more consistent ones, like those tofu veggie ones, which are super balanced and nourishing.

I am sharing below the recipe of the filling, but for the dough, I must confess I haven’t found the proper recipe yet. So just buy some good quality wraps like these wholewheat I found, or wait until I crack the recipe 🙂

Instructions  (serves 4)

• 3 tbsp coconut oil (or olive oil)
• 1,5 cups finely shredded cabbage
• 0,5 cups grated carrots
• 1 block (200 grs firm tofu), drained
• 1/2 cup shredded cilantro
• 1/2 cup shredded chives
• 1 chopped white onion
• 1 big tbsp minced ginger
• 2 tsp minced garlic
• 2 tbsp sesame oil
• 2 tbsp shaoxing rice wine (substitutes can be mirin, then omit the sugar, or dry sherry)
• 1 tsp sugar
• 3/4 tsp salt
• A good pinch of pepper

Instructions

1. Heat up your wok or large pan, and add the coconut oil, then add the onions and cook until translucent. Add the garlic and ginger and cook stirring well for 1 more min.
2. Add the cabbage, carrots and crumbled tofu and cook until veggies are tender (5 min stir fry approx).
3. Take it away from the fire. Add the herbs, and all the other ingredients, stir well to mix everything all together and let it cool down
4. Once it has cooled down, you can start assembling your dumplings. Take a wrapper, wet one half, pour a heaped tbsp of filling (or more depending on the size of your wrapper), and pinch the sides to close your dumpling.
5. Then finish cooking, but heating up a pan with 1 tbsp of oil. Put some dumplings (ensuring they don’t touch) and let them fry for 2 min (until the bottom is crusty). Pour 1/4 cup water and cover with a lid and let cook until all water has been absorbed (approx 8/10 min)
6. Remove the lid, let them for 1 more min in the pan, and eat with some spice sesame oil (recipe in dressings)
7. Enjoy

Nb: if you don’t plan to eat all your dumplings, freeze the raw dumplings and when you feel like having some, follow the same process as with fresh ones to reheat and cook them.