Ingredients
DUMPLING DOUGH
250g plain flour
130ml warm water
FILLING
200g chestnut mushrooms
300g firm smoked tofu
200g Chinese cabbage
100g spring onions
10g coriander
10g chives
8 garlic cloves
2 tablespoons minced ginger
50ml dark soy sauce
Sesame oil for frying
Method
1] Combine flour & water, use chopsticks to form a shaggy dough & eventually bring together with your hands to form a ball
2] Knead on a floured surface for 10-15 minutes until dough becomes soft & elasticated
3] Place into bowl, cover & leave aside to rest for a minimum of 30 minutes
4] Make your filling by finely dicing veg, crushing tofu with a fork & sautè with minced ginger & garlic in a drizzle of sesame oil for 10-12 minutes
5] Add soy sauce for final minute, stir well. Turn off heat & leave pan aside to cool
6] Retrieve dough & pierce a hole in the middle, pull away with your fingers to create a ring shape
7] Lay down on a floured surface & cut into equal portions
8] Press down on each mini dough ball, creating a circular shape
9] Use a rolling pin to thin out even more, into a neat circle
10] Add 1 teaspoon of filling, pinch one edge & use your finger & thumb to create pleats along the edge
11] Repeat the process and line up your dumplings without touching each other
12] Fry in batches of 6-8 with hot sesame oil for 2-3 minutes until one side is golden & crispy, add 150ml of water, place lid on and allow to steam. Once the water has absorbed, you can fry for a minute more if you prefer crispy pleats