Herbed Tofu Dumplings with Scallion Nettle Ginger Oil
Source: Henry Hsu, Oramasama Dumplings
Recipe Type: Appetizers and Sides, Entrees | Seasons: Autumn, Spring, Summer
This recipe was demonstrated at the Foodwise Classroom on September 3, 2022.
These herbaceous and simple tofu dumplings take advantage of a simple pantry item like extra-firm tofu and can be made with a plethora of seasonal herbs or veggies that you love or can find at the market! Pick and choose your favorite herbs to make the filling or the sauces!
Serves 4-6
INGREDIENTS
Filling
1 10-ouce block of firm tofu (Hodo Extra Firm Tofu is great flavor and texture, no need to drain and press)
1 bunch of cilantro, rough chopped w/o stems (save stems for Nettle Ginger Oil)
1 bunch of watercress or other seasonal leafy green, rough chopped (keep stems small so they don’t poke through dough)
1 bunch of scallions, chopped green tops only
5 cloves of garlic, minced
2 teaspoons white pepper
1 tablespoon sea salt
3 tablespoons toasted sesame oil
Dough
500 grams all-purpose flour, plus more for dusting
265 grams room temperature water
Scallion Nettle Ginger Oil
1/2 inch fresh ginger, grated with microplane
1/2 teaspoon salt
Freshly ground black pepper to taste
1 bunch cilantro, roughly chopped
1 bunch scallions, roughly chopped
1 bunch stinging nettle, roughly chopped
1/4 cup olive oil
2 tablespoons rice vinegar
PREPARATION
Note: Make the dough the day before (will store frozen for 6 months), and the filling and assembly on another day. To freeze the dumplings for a quick meal any other day, form the dumplings and freeze them on a sheet pan on parchment. Once frozen, bag them up, and when you are ready to cook DO NOT THAW them before cooking. Follow the above cooking instructions just the same!
To make the dough:
Place flour in a large mixing bowl. Pour water into bowl in a small and steady stream while constantly stirring the flour mixture with a fork or chopsticks.
Bring the flour and dough together and ensure it’s all “wet” or moist but don’t yet worry about bringing it to a dough ball form. Gently pull it together into a ball and place it in plastic film for about 30 minutes, making sure to squeeze out as much air as possible.
Flour a kneading surface and turn out the dough and knead for 10 minutes. The dough may get quite tight, but keep kneading till smooth.
Place dough in plastic wrap and set in fridge for minimum 2 hours or overnight. Meanwhile, make the dough filling.
Once you are ready to assemble your dumplings, have the dough ready at room temperature. Dust a surface for kneading, and give it another couple minutes of work.
When finished kneading, poke a hole in the middle like a bagel, and keep kneading the circle into a “necklace” where the hole gets bigger, then pinch it off so it is one log. Use your pastry cutter or hand to pinch off the appropriate weight (between 7-11 grams, depending on desired size and thickness)
Take each ball and flatten with the palm of hand. Take the dowel or rolling pin and turn the disk with your opposite hand and turn it as your dowel goes back and forth along the edge, resulting in a 3.5 inch round with flatter edges (1 mm) and a thicker middle (2-3 mm).
To make filling:
Hand-crumble a block of 10-ounce tofu into a large mixing bowl.
Add chopped cilantro, watercress, minced green onions, minced garlic, sesame oil, salt and white pepper.
Mix with hands until desired crumbly texture.
To make the dumplings:
Fill the dumplings skins with about 1 tsp of filling, making sure no veggie stems poke through the dough. Fold into a half moon, no pleating and pinch edges closed, pressing out any air bubbles. Leave a ¼ inch edge around the filling. Repeat until all the filling is used up.
To cook the dumplings, bring a stock pot of salted water to a vigorous boil, give the water a good swirl and start dropping the dumplings into the water. Give them a good swirl again, and make sure they are not sticking to the bottom or to each other. When the water comes to a boil and the dumplings begin to float, add a cup of ice water to kill the boil and when the pot comes to a second boil, fish the dumplings out to plate and serve.
To make the sauce:
Smash garlic with salt. Peel and grate ginger
Place all ingredients in blender or food processor and puree until smooth. Set aside and serve with cooked dumplings.
