Best 5 Mushroom Tofu Jiaozi Chinese Dumplings Recipes

VEGAN DUMPLINGS WITH SPICY DIPPING SAUCE

Steps:

• In a mixing bowl, add water to the flour gradually. Mix with chopsticks/spatula until no more loose flour can be seen. Combine and knead into a dough.
• Leave to rest (covered) for 10-15 minutes then knead again until smooth (see note 3).
• Cover and rest for a further 30-60 minutes until it becomes soft.
• Put tofu, Chinese chive, mushroom and carrot into a large bowl. Place scallions, ginger and ground Sichuan pepper on top.
• Heat the oil until smoke appears. Pour it over scallions, ginger and Sichuan pepper.
• Add light soy sauce, sesame oil and salt. Mix well.
• Divide the dough into three parts.
• Roll one part into a rope then cut into 10 equal sections (cover the rest to prevent them from drying out).
• Press each piece into a small disc with the palm of your hand.
• Use a rolling pin to flatten it into a thin disc. Dust with flour if it sticks.
• Place a spoonful of filling on the wrapper.
• Fold and seal the middle part.
• Make 2-4 pleats from each end.
• Press all around the edge to seal completely.
• Coat a frying pan with a thin layer of oil. Heat up over high heat. Place the dumplings in the pan.
• When the bottom part becomes golden brown, pour in water (enough to cover 1/3 of the dumplings) then cover with a lid.
• Uncover when the water evaporates completely. Cook another 30 seconds to crisp up.
• Heat the oil until smoke appears. Put chilli flakes, ground Sichuan pepper, scallion and sugar into a bowl. Pour hot oil over.
• Add light soy sauce, black rice vinegar. Mix well.
• Right after the dumplings are assembled, lay them on a tray to freeze (dust with flour or line with parchment paper). Then put them in an air-tight bag when frozen.
• Whenever you need to cook them, pan fry the usual way without defrosting.

VEGETARIAN STEAMED DUMPLINGS

Steps:

• Preheat the oven to 200 degrees F.
• Cut the tofu in half horizontally and lay between layers of paper towels. Place on a plate, top with another plate, and place a weight on top (a 14-ounce can of vegetables works well). Let stand 20 minutes. After 20 minutes, cut the tofu into 1/4-inch cubes and place in a large mixing bowl. Add the carrots, cabbage, red pepper, scallions, ginger, cilantro, soy sauce, hoisin, sesame oil, egg, salt, and pepper. Lightly stir to combine.
• To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the tofu mixture in the center of the wrapper. Shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.
• Using a steaming apparatus of your choice, bring 1/4 to 1/2-inch of water to a simmer over medium heat. Spray the steamer's surface lightly with the non-stick vegetable spray to prevent sticking. Place as many dumplings as will fit into a steamer, without touching each other. Cover and steam for 10 to 12 minutes over medium heat. Remove the dumplings from the steamer to a heatproof platter and place in oven to keep warm. Repeat until all dumplings are cooked.

CHINESE MUSHROOM DUMPLINGS WITH SWEET CHILI GINGER SESAME SAUCE.

Steps:

• 1. Heat the sesame oil in a large skillet over medium-high heat. When the oil shimmers, add the shallots and cook until fragrant and lightly caramelized, 2 minutes. Add the mushrooms, ginger, and garlic, and cook, stirring occasionally until the mushrooms have cooked down, about 5 minutes. Add the soy sauce and large pinch of pepper. Stir in the greens. Cook another 2-3 minutes, until the mushrooms are caramelized. Remove from the heat and let cool. 2. To assemble, spoon 1 tablespoon of filling onto each wrapper. Brush water around the edges of the wrapper. Fold the edges of the wrapper up around the filling and pinch in the center to seal. Repeat with the remaining wrappers.3. Place the sesame seeds in a shallow bowl. Brush the bottoms of the dumplings with water and then dredge them in the sesame seeds.4. Heat a few tablespoons of oil in a large skillet set over medium heat. When the oil shimmers, add the dumplings and cook until the bottoms are light golden brown, about 2-3 minutes. Carefully pour 1/4 cup of water into the skillet, it will splatter, so stand back. Immediately cover with a tight-fitting lid. Turn heat to medium-low and let the dumplings steam for 5-6 minutes. Serve warm with sauce (see below) and green onions. 5. To make the sauce, combine all ingredients in a medium bowl. Serve alongside the dumplings.

MUSHROOM TOFU JIAOZI (CHINESE DUMPLINGS)

Steps:

• Boil water and revive the mushrooms by putting them in a capped container with the hot water. When they're revived, cut them into small strips.
• Soften the bean thread noodles with some hot water.
• Use the remaining hot water to blanch the mung bean sprouts.
• Cut up the tofu into small (7mm square) cubes.
• Mix all the ingredients in a large bowl, except for the wrappers. Optionally add a beaten egg to make it stick together better.
• Make the dumplings: put a small quantity of this mixture in dumpling wrappers, and then pinch the sides together, sometimes a little cold water will help them stay stick together.
• Boil a pot of water and throw small batches of the dumplings into the water. They're ready when they float. Scoop them out with a slotted spoon or strainer and then make another batch. Excess dumplings can be frozen.

JIAOZI DUMPLINGS

Steps:

• To make the filling, toss the cabbage and salt together in a large bowl and let sit for 15 minutes. Drain the cabbage in a colander over a sink and use your hands to squeeze out excess moisture.
• In a large mixing bowl, combine the cabbage, pork, soy sauce, rice wine, sesame oil, ginger, green onions, and pepper. Stir in one direction with a chopstick until just mixed.
• To form the dumplings, rest a wrapper in the palm of your hand and place a heaping teaspoon of filling in the center. Dip your finger in a bowl of water and run it around the edge to help make a good seal. Lightly fold the wrapper over on itself but don't touch the edges together. Starting at one end, use your fingers to make a small pleat on the side of the wrapper closed to you, then press the pleat into the other side and pinch together firmly. Keep making pleats down the dumpling opening in this way until completely sealed. Repeat this process with the remaining filling and wrappers.
• Bring a large pot of water to a boil. Drop half of the dumplings into the water and stir once so they don't stick together. When the water boils again, add 1 cup of cold water to the pot. Then when it boils again, add 3 cups of cold water. The third time the water boils, the dumplings are cooked. Remove them with a slotted spoon and repeat with the remaining dumplings. Serve immediately with small bowls of Chinese black rice vinegar for dipping.