Steamed enoki and tofu dumplings
Feb 28, 2012 1:00pm- 25 mins preparation
- 20 mins cooking
- Makes 20 Item
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Ingredients
Steamed enoki and tofu dumplings
- 1 tablespoon vegetable oil
- 1 long red chilli, seeded, finely chopped
- 1 clove garlic, finely chopped
- 100 gram punnet enoki mushrooms, roughly chopped
- 1 tablespoon soy sauce, plus extra for dipping
- 1 tablespoon mirin
- 20 flour-based wonton wrappers
- 300 gram pack silken firm tofu, cubed
Method
Steamed enoki and tofu dumplings
- 1Heat oil in a frying pan on medium. Saute chilli and garlic 1 minute. Add mushrooms and cook 1 minute. Stir in soy and mirin. Cook, stirring, 1 minute further. Cool slightly.
- 2Working in 4 batches, place wrappers on a board. Top each with a cube of tofu and a teaspoon of mushroom mixture. Brush edges with water. Gather edges together to a point, pressing to seal.
- 3Line a large steamer basket with baking paper and pierce in a few places. Arrange dumplings in single layer in basket. Steam over a wok of simmering water 12-15 minutes. Serve with extra soy, for dipping.
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