Prep time: 10 mins | Cook time: 10 mins | Total time: 20 mins
serves 16 dumplings
- 1 batch wheat dough
- 150 g/1 cup + 2 tbsp white wheat flour
- 80 ml cup water
- 100 g/3½ oz. firm tofu, drained and sliced into small cubes
- A pinch of salt
- 2 tbsp rapeseed
- 1 red onion, cubed
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- ⅓ small head Chinese cabbage
- 200 g quorn mince
- A large handful of fresh mint leaves, shredded
- 1 tsp chive, finely chopped
- 1 tsp minced fresh ginger
- 2 tbsp soy sauce
- 1 tbsp sunflower oil
For the dipping sauce:
- A handful of fresh mint leaves, finely shredded
- 2 tablespoons sesame oil
- 1 small red onion, finely chopped
- 1 fresh chilli/chile, finely chopped
- 3 tablespoons soy sauce
- Prepare the wheat dough. Place the flour in a large mixing bowl and combine with the water to form a dough.
- Turn the dough out onto a lightly floured surface and knead for 20–25 minutes or until the dough is smooth and elastic.
- Separate and roll into two equal cylinders about 2.5 cm/1 inches in diameter.
- Cover with a damp kitchen cloth and set aside to rest for 30 minutes.
- While the dough is resting, prepare the filling.
- Sprinkle salt over the tofu slices and set them aside for 30 minutes before squeezing out the excess water.
- Place the olive oil and cubed onion in a small frying pan/skillet and cook over a medium heat until soft and translucent.
- Add the cumin and coriander.
- Transfer to a large mixing bowl to let cool.
- Drain well and wrap in a clean, dry kitchen cloth to remove any excess moisture.
- Finely shred the dry leaves and add to the onions in the mixing bowl.
- Add the minced meat, herbs, chives, ginger, soy sauce and tofu and-and mix to combine.
To prepare the skins:
- Use a sharp knife to slice the dough cylinders into 16 equal pieces.
- On a lightly floured surface, flatten each piece with a rolling pin until it has a round shape and a diameter of around 7.5 cm/3 inches.
- Place a large teaspoon of filling into the centre of each skin.
- Dip your fingertips in a small dish of water and slightly moisten the edge of half the skin.
- Fold the skin in half over the filling, and pinch the corners together to shape into a traditional half-moon crescent.
- Add a few little-folded pleats along the edge as you seal.
- Put a pan of water on to boil and gently lower the dumplings into the boiling water. Cover with a lid. The dumplings are cooked when they float to the top.
- Drain the dumplings and let them cool slightly.
- For the dipping sauce, mix the ingredients together in a small bowl and set aside.
- Pan-fry the dumplings in the sunflower oil over a medium heat until lightly brown and crisp at the base.
- Drain on paper towels and serve immediately with the dipping sauce.