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Homemade Tofu and Chive Dumplings – vegetarian recipe
Stav Kogan

Homemade Tofu and Chive Dumplings

Craving those savory, delicate dumplings from your favorite restaurant? Look no further! These homemade Tofu and Chive Dumplings are surprisingly simple to make, bursting with fresh flavor, and incredibly light on the wallet. The combination of savory tofu, fragrant chives, and a
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 6 servings, approx. 40 dumpling
Calories: 48
Ingredients Method Nutrition

Ingredients
  

  • 1 cup (225 g / 7.9 oz) firm tofu, pressed and finely diced
  • 1 cup (30 g / 1.06 oz) fresh chives, finely chopped
  • 1 teaspoon (4 g / 0.14 oz) sugar
  • 1 teaspoon (5 ml / 0.2 fl oz) Asian chili sauce
  • 1 large egg white, beaten
  • 1 tablespoon (15 ml / 0.5 fl oz) soy sauce
  • 1 teaspoon (5 ml / 0.2 fl oz) sesame oil
  • 1 package square wonton skins (approx. 40 wrappers)
  • Cornstarch, for dusting
  • For a crispy bottom, pan-fry the dumplings instead of boiling. Heat a little oil in a non-stick skillet, place the dumplings flat-side down, and cook until golden. Add a splash of water, cover, and steam for 2-3 minutes until cooked through.
  • To make these vegan, omit the egg white. Use a small amount of water or a cornstarch slurry (1 tsp / 5 ml cornstarch mixed with 2 tsp / 10 ml water) to seal the wonton wrappers.
  • These dumplings freeze beautifully! Arrange uncooked dumplings in a single layer on a cornstarch-dusted baking sheet and freeze until solid. Transfer to a freezer-safe bag. You can boil or pan-fry them directly from frozen, adding a few extra minutes to the cooking time.

Method
 

  1. In a medium bowl, combine the finely diced tofu, chopped chives, sugar, chili sauce, soy sauce, sesame oil, and all but 1 teaspoon (5 ml / 0.2 fl oz) of the beaten egg white.
  2. Mix until well combined.
  3. Place about 2 teaspoons (10 ml / 0.3 fl oz) of the filling onto the center of a wonton skin.
  4. Dip your finger in the reserved egg white and moisten the edges of the wrapper.
  5. Fold one corner of the wonton skin to meet the opposite corner, forming a triangle. Press the edges firmly to seal, ensuring there are no air pockets.
  6. Place the finished dumpling on a plate or baking sheet lightly dusted with cornstarch to prevent sticking.
  7. Repeat with the remaining filling and wrappers.
  8. Bring a large pot of water (about 3 quarts) to a rapid boil. Carefully add the dumplings in batches, being careful not to overcrowd the pot.
  9. Boil for 3-4 minutes, or until they float to the surface and the wrappers are tender.
  10. Remove with a slotted spoon and serve immediately with your favorite dumpling dipping sauce.
  11. Don't overfill the wrappers.
  12. Using about 2 teaspoons (10 ml / 0.3 fl oz) of filling is the perfect amount to ensure the dumplings seal properly and don't burst while cooking.

Nutrition

Calories: 48kcalCarbohydrates: 6gProtein: 3gFat: 1.5g

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