The homemade gyoza wrappers (wrappers = dough) are softly steamed with a crispy bottom and filled with deliciously marinated tofu and vegetables. In image 1, I am folding the second pleat, slightly overlapping the first. Enjoy! We acknowledge Aboriginal and Torres Strait Islander peoples as the First Australians and Traditional Custodians of the lands where we live, learn and work. 恭禧發財! However, if you can’t find Chinese chives, substitute scallions and some minced garlic in the recipe. Baking Parchment Paper - Set of 100 Half-Sheets, 1 cup + 2 tablespoons (255g) boiling water, 1 1/2 cups (106g) shredded Napa cabbage, or 1 cup (71g) shredded regular cabbage, 2 tablespoons (25g) vegetable oil, divided, 6 ounces (170g) extra-firm tofu, pressed to remove moisture. She’s the author of three cookbooks, Community, Neighbourhood, and Family. Our thanks to blogger Cynthia Chen McTernan of Two Red Bowls, who shares the story of her family's dumpling-making gatherings in the Holiday issue of Sift magazine. Have some flour on hand for dusting as you roll out dough. Scaling this recipe up or down: This recipe can be scaled up for more dumplings or down for fewer. All content including images © 2020, Chinese Vegetable Dumplings (Jiaozi / 餃子) { Recipe with Step-By-Step Photos }, ← All Natural Tie Dye ( aka Watercolour / Galaxy ) Dumpling Wrappers, Mochi Waffles with Cinnamon Sugar + Lemon { gluten free } →. If you like this recipe, pin it to Pinterest! With the colander set in the sink, grab handfuls of the greens with both hands and squeeze excess water out. Slowly drizzle the 315ml of water in a steady stream while mixing with your hand or a pair of chopsticks. Add the tofu and cook, stirring occasionally, until pieces begin to turn golden brown, 4 to 5 minutes. The filling should be heated through and the dough slightly chewy, tender and not raw. Cover and let the dumplings steam for about 6 minutes, or until the wrappers are no longer doughy and the filling is cooked through. The beauty of this filling is there is no need to worry about raw meat. For the Dough (can be made a day ahead to rest overnight at room temperature; makes about 2 lb of dough): 4 ½ C (635g) Unbleached, organic all-purpose flour (un-sifted, just scoop and level off; or better yet, weigh on kitchen scale), 1 1/3 C (315ml) tepid water, plus 2-4 tbsp more as needed, 1 lb (450g) snow pea leaves/tips, tougher stalks pulled off (can substitute baby bok choy), 1 lb (450g-pack) organic extra firm tofu, squeezed dry in a nutmilk bag or cheesecloth, 1 lb (450g) fresh shiitake mushrooms, stems trimmed off and chopped small, ¼ lb (115g) Chinese chives, chopped (can substitute 7-8 scallions plus 2-3 cloves minced garlic), 1 tbsp tamari (can substitute light soy sauce), Kosher salt to taste, starting with 1 tsp and work up (I use Diamond kosher salt, about 1.5-2 tsp), Optional for Dipping, amount per person: 2 tbsp Chinese black vinegar, 2 tsp Chinese chili oil, ½ tsp toasted sesame oil. the 12 o’clock to the 6 o’clock part of the circle) and press gently, so it sticks together there at just that point, but leaving the rest of the edges not touching. Add the mushrooms to the cabbage and wipe the skillet clean. Try to make the edges a little thinner than the center. Chinese Vegetable Dumplings with Tofu sesame oil, gyoza wrappers, light soy sauce, cloud ear fungus and 10 more Chinese Vegetable Dumplings (Jiaozi / 餃子) saltnpepperhere Fry 3-4 minutes on each side, or until desired crispiness. Repeat until all of it has been squeezed. Cook the dumplings: In this recipe, we are boiling the dumplings. These spinach, tofu and ginger potstickers are inspired by the garlicky spinach dumplings I enjoy at yum cha. See image below. Dampen one half of the wrapper's edge. Veggie dumplings? Here in North America, I still find them fairly unrecognized and under-utilized outside of Chinese restaurants and asian households. To boil, set a large pot of water to a rolling boil. I grew up eating and making lots and lots of a classic Shanghai style dumpling filled with bok choy, ground pork and sometimes shrimp. They are different from the chives you get in the herb section used for garnish and finishing dishes. Then tell me all about what you think of it! Hands down, by a landslide, without a shred of doubt, forever and ever, amen. And no yucky additives. Put bowl on top of a moist kitchen towel to help the bowl stay in place while you stir. Chinese supermarkets sell it a bit cheaper but I’ve noticed there tends to be more tough stalks that need to be pulled off, so, you kinda get what you pay for. In fact, the very first recipe I shared on this blog was my grandmother’s Shanghai wonton / dumpling recipe. I don’t even know who I am anymore. They add such a delicious and unique taste and aroma to the dumpling filling. The quickest and simplest way is to fold it in half, into a half moon. Put in the freezer for about an hour, or until they are very firm. I personally love bigger batches when it comes to dumplings because they keep well in the freezer for future enjoyment! The following series of images and GIF show step-by-step how I pleat. If you're cooking frozen dumplings right from the freezer, they may need an extra minute or two of steaming time to cook all the way through. I use a nutmilk bag for squeezing tofu but you can also use a cheesecloth, a thin kitchen towel or even a clean cotton t-shirt will do the job. Dust a small rolling pin to roll the dough into circles approximately 3½” in diameter, with the edges thinner than the centre of the wrapper. Fold a small pleat and press down to seal; repeat with another pleat slightly overlapping the first and press down to seal. Finally, add the squeezed tofu, tamari, sesame oil, white pepper powder and kosher salt to taste. Filling should be on the saltier side since it will be wrapped inside unsalted dough. Repeat the same pleats on the right side, from centre point to the outer end. Add these to the bowl of chives and mushrooms. Note that when making each pleat, only one side (the outward facing side) of the wrapper is manipulated i.e. Pssssssft. Dip the dumplings in the water then dip into the sesame seeds (this step is optional) and return to the parchment paper. Salting the cabbage beforehand avoids soggy dumplings later. It's one of the foods that offers the deepest connection to my family heritage. You see, I have always been very particular about dumplings. Add the mushrooms and garlic, season generously with the remaining salt and pepper, and cook, stirring occasionally, until the mushrooms cook down and turn golden in spots, 3 to 4 minutes. A kitchen scale is useful to weigh out dough pieces to ensure you end up with same-sized wrappers (but don’t worry if you don’t have one, you can also eye ball it). You can roll dumpling wrappers in one of two ways: (1) roll forward and back while rotating the dough 45 degrees after each pass, exactly like you would when rolling out pie dough - see left image below OR (2) left hand rotates the dough simultaneously while right hand rolls the rolling pin over the right edge of the dough (or vice versa for Lefties) - see middle image below. To shape: Divide the dough into six pieces. It is a bit on the pricier end as far as Chinese greens go. If you can find it at your local Asian supermarket, definitely grab some for this recipe! Cook them straight from the freezer. Knead for 8-10 minutes until very smooth (see second image below, after 5 minutes of kneading). I am shook. Moisten the outer edges of a wrapper. When the dumplings are all shaped, put a thin layer of water in a bowl and pour sesame seeds to cover a small plate. Chinese chives is another asian vegetable (pictured above). Other snow pea leaves dumplings typically contained meat or shrimp. I might be a lot biased so please don’t take my word on it and try the recipe for yourself! Place 2 to 3 teaspoons of filling in the center of a wrapper. Place dumplings in gently, one by one or a few at a time with the aid of a handled-strainer. Chinese chives are commonly available at asian supermarkets (I grab mine at the same Korean one where I get the snow pea leaves). Extras freeze wonderfully - see head notes above. Salting the cabbage beforehand avoids soggy dumplings later. From that center point, begin working outward to the left of the half-circle all the way to the outer end, folding a series of 3 to 5 slightly-overlapping pleats. Jun 11, 2016 - Crispy vegetable tofu dumplings are a simple Chinese recipe that are so fun to make! Once done, strain right away. Wrap the dumpling however your wish – there are a myriad of styles from simple to fanciful!