Steamed Dumplings
I will be honest! I am not a fan of tofu…with that said I AM a fan of these dumplings. Be watching for a future posting on how to make them gluten free too. Still looking for the perfect flour to use! Until then…enjoy these! We certainly did!
OH HUGE Tip from my daughter – when you go to enjoy them poke the side first so that the steam escapes! It will save your mouth!
Ingredients:
- 1 cup all-purpose flour
- 1/3 cup warm water + maybe 1-2 tbsp more
- 1/4 tsp salt
- 12 oz firm tofu, drained
- 2 green onions, chopped in Chop n Prep
- 2 tsp grated FRESH Ginger (peal and chop it in the Chop n Prep)
- 1 large Carrot (peal and chop it in the Chop n Prep with ginger!)
- 1 tsp Rice Vinegar
- 2 tbsp soy sauce
- Water for sealing dumplings
Step 1: In a small bowl mix flour, water and salt until dough is formed. We found that 1/3 cup of water wasn’t quite enough so add teaspoon or tablespoon at a time until it has the dough constancy. When the dough is cool enough to handle, kneed it with hands until smooth and let rest for 2 minutes
Step 2: Place tofu in large bowl and break up with fork. In Chop n Prep chop up the fresh ginger, carrots and green onion and place it in the bowl as well. Mix until well incorporated.
Step 3: Divide dough into 12 equal portions and roll out to a thin 4 inch disk. We used a flat tumbler which is a great substitute if you do not have a rolling pin.
Step 4: Place 1 heaping tbsp of the tofu mixture in the middle of each disc, moisten rim with water, fold dumplings and pinch to seal them
Step 5: Pour 1-3/4 cup water to the base of the Smart Multi Cooker and arrange 6 dumplings in a simple layer in the shielded colander, cover and cook on high power for 8 minutes. Let rest before removing and repeat with the remaining dumplings. Serve with Soy Sauce.
These were so yummy and in talking with Rich I believe if you wanted to substitute the tofu with shredded cooked chicken or pork you could. If you try this out please let us know!
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