Mushroom Tofu Jiaozi Chinese Dumplings Recipes
MUSHROOM TOFU JIAOZI (CHINESE DUMPLINGS)
Make and share this Mushroom Tofu Jiaozi (Chinese Dumplings) recipe from Food.com.
Provided by Spicy Little Sister
Categories Lunch/Snacks
Time 1h10m
Yield 75 dumplings, 6 serving(s)
Number Of Ingredients 11
Steps:
- Boil water and revive the mushrooms by putting them in a capped container with the hot water. When they're revived, cut them into small strips.
- Soften the bean thread noodles with some hot water.
- Use the remaining hot water to blanch the mung bean sprouts.
- Cut up the tofu into small (7mm square) cubes.
- Mix all the ingredients in a large bowl, except for the wrappers. Optionally add a beaten egg to make it stick together better.
- Make the dumplings: put a small quantity of this mixture in dumpling wrappers, and then pinch the sides together, sometimes a little cold water will help them stay stick together.
- Boil a pot of water and throw small batches of the dumplings into the water. They're ready when they float. Scoop them out with a slotted spoon or strainer and then make another batch. Excess dumplings can be frozen.
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