Ingredients
-
1
-
2
-
2
-
3
-
1
-
2
-
6
-
2
-
1
-
1
-
-
-
-
-
Directions
Mushroom Tofu Jiaozi (Chinese Dumplings), This one is really good, and just so happens to be vegan/vegetarian!, Very good proportion of crunchy to chewy filling. Just the right amount of ginger-garlic-sesame too.I did part of the batch with some celery too. No end to the variations!I will say that jiaozi generally always float regardless if they are done. Just a matter of preference how tender/al dente the wrapper is cooked. Water below full boil too prevents ‘blow-outs’, This one is really good, and just so happens to be vegan/vegetarian!
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Steps
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1
Done
|
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. |
|
2
Done
|
Soften the Bean Thread Noodles With Some Hot Water. |
|
3
Done
|
Use the Remaining Hot Water to Blanch the Mung Bean Sprouts. |
|
4
Done
|
Cut Up the Tofu Into Small (7mm Square) Cubes. |
|
5
Done
|
Mix All the Ingredients in a Large Bowl, Except For the Wrappers. Optionally Add a Beaten Egg to Make It Stick Together Better. |
|
6
Done
|
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. |
|
7
Done
|
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. |
