These worked like an absolute charm and taste super authentic, and I’m very happy about this.
Approximate cost to buy everything: $25
Will make: 18 dumplings, plus leftover ingredients
Time taken: 1 hour and 15 minutes from setup to table, 30 mins of which is dough resting time
The protein, iron and calcium I’m not getting from meat? YEP, all three, plus a big serve of vegetables.
1/2 cup hot water
1 1/2 cups plain flour, plus extra for dusting
The following ingredients, diced:
1/2 cup water chestnuts
50g firm tofu
1 small mushroom
1/4 a small onion
1/4 cup spring onion
1/4 cup coriander
1 clove garlic
The following ingredients, grated:
1 inch-long piece of ginger
1/2 a carrot
The following ingredients:
1/4 cup pine nuts
1 tbsp hoi sin sauce
1/2 tbsp fishless fish sauce -recipe previously
1/2 tbsp soy sauce
1/2 tbsp sesame oil
Combine all filling ingredients and heat on medium-high in a saucepan until tender. Transfer to a bowl and leave to cool.
In the meantime, combine water and flour in a bowl. Stir to combine until a dough forms, then knead for about 10 minutes or until smooth and squishy (I couldn’t be arsed so I used my KitchenAid’s dough hook attachment). Wrap in cling film and leave to rest for 30 minutes.
Once dough is rested, dust a workbench with flour and roll portions out until about 2mm thick. Cut into 8cm-diameter circles, place a heaped teaspoon of filling in the centre, brush the edges with water, then fold circles in half, squeezing the seams to seal them. Place finished dumplings on a chopping board dusted with flour to avoid sticking.
You can boil or steam these dumplings for 5 minutes (top picture) and then finish them off by frying them in a pan if you like (bottom picture). If you have any leftover filling, you can make more dumplings or use it for a mean vegan san choy bau – see next recipe… 😉