Tofu Jiaozi Dumplings
AsianMainshigh proteinvideocomfort foodspecial occasionnutty
Nika’s PickTOFU+31g protein
Recipe by Nikoleta · @surovadcerka
Boiling water into the flour, not cold. It partly gelatinises the starch as you stir, and that's what makes the dough soft and rollable straight away instead of needing a long rest to relax. It's the standard technique for jiaozi wrappers and it's why they can be rolled thin without tearing.
Press the water out of the tofu before it goes anywhere near the filling. A wet filling steams inside the wrapper and splits it open in the pan.
Cook them the potsticker way: crisp the bases in oil, then add water and cover so the tops steam. That contrast — crunchy bottom, soft juicy top — is the whole point of the dumpling. Fifty minutes, 31 g of protein.
Preview — the exact amounts and the full method are in the app.
Open in Tofu
Ingredients
dough
- 150 g plain flour
- 80 ml boiling water
filling
- 200 g firm or smoked tofu
- 100 g carrot
- 50 g peanuts
- 25 g spring onion
- 10 g fresh coriander
- 2 cloves garlic
- 10 g fresh ginger
- 25 g soy sauce
- 1 tsp sesame oil
- 1 tsp five-spice powder
- 1 pinch ground white pepper
- 1 pinch salt
- 20 g cornstarch
dough
- 1 tbsp neutral oil
Contains: gluten, nuts, sesame, soy
How to make it
Nutrition
725Calories
31 gProtein
81 gCarbs
31 gFat
8 gFiber
per serving
