Steamed enoki and tofu dumplings

  • 25 mins preparation
  • 20 mins cooking
  • Makes 20 Item
  • Print


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


Steamed enoki and tofu dumplings
  • 1
    Heat 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.
  • 2
    Working 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.
  • 3
    Line 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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