We made 50 dumplings from this mixture with quite a bit left over. They take a while to prepare, but it’s worth it for all the dumplingy goodness at the end.
- 1 Tbsp olive oil
- 1 Tbsp sesame oil plus extra to fry the dumplings
- 1 Tbsp fresh ginger minced, for the dumplings
- 1 small, hot red chilli finely chopped, for the dumplings
- 2 spring onions, green parts only chopped, for the dumplings
- 3 garlic cloves minced, for the dumplings
- 600 g firm tofu crumbled into a fine texture, for the dumplings
- ¼ tsp five spice for the dumplings
- 4 Tbsp soy sauce for the dumplings
- 2 Tbsp peanut butter for the dipping sauce
- 1 lime juiced, for the dipping sauce
- 1 Tbsp soy sauce for the dipping sauce
- 2 Tbsp water for the dipping sauce
- chilli flakes for the dipping sauce
- 1 Heat the olive and sesame oil in a large frying pan over a medium heat. Fry the onions, garlic and chilli for two minutes. Add the garlic and cook for another 20 seconds, then add the tofu, five spice and soy sauce. Cook the mixture for 5-10 minutes.
- 2 Transfer the tofu mixture to a bowl to cool down for a while. Have a small ramekin of water handy when you make the dumplings, to seal them. Place the wrapper in the palm of your hand and spoon in one teaspoon of the filling. Wet the edge of one half of the wrapper and seal well. Continue until you have used up all of your wrappers. Keep any leftovers in the freezer for next time.
- 3 To cook the dumplings, heat a small amount of sesame oil in a large frying pan. Fry one side of the dumplings for five minutes, until golden, then pour ⅓ cup water over the dumplings. Put a lid on the pan and simmer for seven minutes. Remove the lid and cook off any remaining water.
- 4 To prepare the dipping sauce, whisk together or blend all of the dressing ingredients.