Tofu and Mushroom Dumplings
Dumplings can be a labour of love but, once you've got a knack for folding, they're fast to make (and eat). These are stuffed with fragrant tofu and mushroom
Tofu and Mushroom Dumplings
Serves
4
6
Dried Porcini Mushrooms
125 g
Plain Flour
½
Leek
150 g
Chestnut Mushrooms
2
Spring Onions
2 Cloves
Garlic
2 cm
Ginger
1 tbsp
Shaoxing Wine
150 g
Firm Tofu
1 tbsp
Soy Sauce
1 tsp
Chinese Black Vinegar
1 tsp
Sesame Oil
To serve
Crispy Chilli Oil
Vegetable Oil

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