Mushroom Tofu Jiaozi Chinese Dumplings Recipes
MUSHROOM TOFU JIAOZI (CHINESE DUMPLINGS)
Make and share this Mushroom Tofu Jiaozi (Chinese Dumplings) recipe from Food.com.
Provided by Spicy Little Sister
Categories Lunch/Snacks
Time 1h10m
Yield 75 dumplings, 6 serving(s)
Number Of Ingredients 11
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 (CHINESE PORK AND SHRIMP DUMPLINGS)
Traditional Chinese dumplings made all of the time. Dipping sauce: soy sauce, sugar, ginger, sesame oil, salt, minced garlic, black or white vinegar, sesame seeds, or hot sauce.
Provided by lbudder
Time 1h30m
Yield 8
Number Of Ingredients 15
Steps:
- Mix 1/2 cup cold water and cornstarch in a bowl until combined. Combine the filling: pork, shrimp, cabbage, chives, onions, ginger, garlic, cornstarch paste, wine, soy sauce, sesame oil, salt, and pepper in a large bowl and mix well.
- Mix flour and remaining water and knead the dough into a smooth ball. Use extra water/flour to get a slightly smooth and sticky ball. Let sit for 30 minutes. Divide the dough into little balls that roll out into 4-inch diameter circles. You will have about 30 dough circles.
- Place 2 teaspoons of the filling onto the middle of each of the dough circles.
- Wrap by folding the dough circles with filling in the middle in half and pinching the edges to seal.
- Bring a large pot of salted water to a boil. Gently add about 10 dumplings into the boiling water. Bring the water back to a boil and add 1/2 cup more cold water. Repeat this twice before taking the dumplings out to serve; the pork filling should no longer be pink and shrimp should be firm. Repeat the boiling and adding of cold water with each batch of dumplings. Adding the cold water between boils reduces the starch buildup in the water.
Nutrition Facts : Calories 279.3 calories, Carbohydrate 28.1 g, Cholesterol 79.9 mg, Fat 9.5 g, Fiber 2.1 g, Protein 19.2 g, SaturatedFat 3.3 g, Sodium 415 mg, Sugar 1.3 g
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