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

Por Yeung Man Cooking · 45 min

Ingredientes

Modo de preparo

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.

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