Name: Chinese Tofu Dumplings
Prep time: 40 min
Cook time: 1 h
Total time: 1 h 40 min
Yield: Servings: 6 (32 dumplings)
Cuisine: Chinese
Ingredients: 3 tablespoons toasted sesame oil; ½ teaspoon sugar; 1 egg, lightly beaten; 1½ teaspoons chili paste; 1 carrot, peeled and shredded; 1 scallion, chopped; ¼-inch ginger, peeled and shredded; 2 tablespoons soy sauce; 2 cloves garlic, crushed and peeled; 1 head napa cabbage, shredded and sprinkled with 2 teaspoons salt (let stand for 15 minutes then squeeze out the liquid); 2 teaspoons cornstarch; ½ cup chopped fresh scallions; 1½ teaspoons salt; ½ teaspoon freshly ground black pepper; 5 dried Chinese mushrooms, soaked in warm water for 20 minutes, drained, stems removed and shredded; ½ cup rice vinegar; 1 pound firm tofu, shredded (to extract the excess water, wrap the tofu in a few layers of paper towels and let stand for 20 minutes)

Preparation info

Servings:
6

Difficulty
Easy
Ready in
1 hr 40

Appears in

Silk Road Cooking

By Najmieh Batmanglij

Published 2000

About

At a charming tea house near Xian’s central gardens, we were served a marvelous breakfast of dim sum. A parade of carts piled high with dumplings, buns and other small dishes passed among the tables to tempt us. There were rice dumplings, some filled with sweet lotus seed paste and others with red bean paste. Peking-style dumplings were made of cabbage leaves stuffed with tofu, carrots and mushrooms. Such tender filled dumplings were served Shanghai style with vinegar. Delicate flower petal