Chinese Tofu Jiaozi
Chinese tofu jiaozi are a perfect example of how plant-based eating can be exciting and delicious. Meat-free variations rooted in Buddhist traditions have been present in Chinese cuisine for centuries. The neutral flavor of tofu allows it to absorb the deep aromas of soy sauce, ginger, and sesame oil, while the vegetables provide freshness and texture. Shaping and cooking the dumplings can be a real community experience, ideal for family or friends gatherings. The end result is a dish that is silky on the outside, hearty on the inside, and has a harmonious flavor profile. Tip: For extra flavor, drizzle a little toasted sesame oil or chili oil over the dumplings before serving – it will make the experience even more exciting!
Ingredients for this recipe
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Preparation Steps
1
Combine the flour and water, and knead until you have a smooth, elastic dough. Cover and let it rest for 30 minutes for easier shaping.
2
Grate the cabbage and carrot. Finely chop the mushrooms. Lightly salt the cabbage, and after 10 minutes, squeeze out the excess water.
3
Crumble the tofu with a fork. In a skillet, sauté it with the mushrooms, carrot, and ginger in sesame oil. Add the scallions, squeezed cabbage, and soy sauce. Let the filling cool.
4
Divide the dough into about 20 equal portions. Shape them into small balls, then roll them out into thin, circular wrappers, making sure the center is slightly thicker.
5
Place a teaspoon of filling in the center of each wrapper, fold in half, and press the edges to seal. If desired, create pleats for a traditional jiaozi shape.
6
Bring a pot of water to a boil and cook the jiaozi until they float to the surface. Continue cooking for another 3-4 minutes. Drain and serve warm with soy sauce dipping sauce.
