Smell-O-Vision needs to be real for this Chili Oil Dumplings

Von Yeung Man Cooking · 45 Min.

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Zubereitung

1. Pat the extra firm tofu dry with a paper towel, put it in a bowl and mash it with a fork into a crumble.
2. Finely chop the garlic, ginger and green onions, and set some green onion aside for garnish.
3. Heat a nonstick pan over medium heat and add the avocado oil.
4. Sauté the garlic, ginger and green onions for 2 to 3 minutes.
5. Add the tofu crumble and sauté for 5 to 7 minutes.
6. Add the soy sauce and dark soy sauce and sauté for another 2 to 3 minutes.
7. Transfer the filling to a mixing bowl, add the potato starch and roughly chopped water chestnuts, and mix well. Push the mixture to the sides of the bowl and let it cool for 8 to 10 minutes.
8. Prepare a cup of water and a baking tray lined with parchment paper.
9. Place a generous teaspoon of filling in the middle of a wrapper. Press the filling down with your fingers, brush a little water around the edge, then pleat and seal the dumpling firmly. Repeat until the filling is used up.
10. Bring a small pot of water to a boil.
11. Mix the chili oil, soy sauce and black rice vinegar to make the sauce.
12. Boil the dumplings for 3 to 4 minutes (a couple of minutes longer if frozen).
13. Drain the dumplings and plate them. Spoon the chili oil sauce over and garnish with green onion.

Zusammengefasst aus dem Video von Yeung Man Cooking. Schau es dir für die Details an.

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