Shiitake Tofu Dumplings
Shiitake Tofu Dumplings Print Recipe
Yields 32 • Ready in 1hr 15min
- 2 Cups All Purpose Flour
- ¾ Cup Boiled Water, cooled for just 1-2 minutes
- 1 12 oz. Package Extra-Firm Tofu
- 2 Cups Shiitake Mushrooms, sliced
- 2 Heads Baby Bok Choi, chopped
- 4 Scallions, minced
- 2 Garlic Cloves, minced
- 1 Tbs. Fresh Ginger, minced
- ¼ Cup Soy Sauce
- ¼ Cup LeRoux Honey Ginger White Balsamic**
- 2 Tbs. Toasted Sesame Oil**
- 1 Tbs. Chili Paste/Chili Powder**, more/less to taste
- 1 Tbs. Gryffon Ridge Chinese Five Spice**
- 1 Tsp. Freshly Ground Black or White Pepper**
- 1/8 Cup Dry White Wine**
- Salt & Pepper to taste
- For the dough: Gradually add the hot water to the flour and work it in with your hands. There should be just enough water to get the dough to come together, but not enough to make it sticky. You may need to add a little extra flour or water to get it just right. Knead dough for 2-3 minutes and then place in a closed container (a big plastic bag or other sealable container) for 15 minutes (up to 2 hours). There should be steam on the inside of the container, and the dough should come out earlobe soft. Cut the dough into 4 equal pieces. Roll one piece at a time into a cylinder and cut into 8 equal pieces. Roll each piece into a 3-4 inch disk, place 1 tbs. of filling in each wrapper and wrap however you'd like.
- For the filling: Combine all ingredients thoroughly. Before combining ingredients, sauté mushrooms in sesame oil over medium heat until golden brown and crispy. Add 2 tbs. soy sauce right at the end and combine thoroughly before removing from heat.
- Line a bamboo steamer with parchment paper or cabbage leaves, its important that they don’t stick! Cook in steamer for 7-8 minutes. ** Available at LeRoux Kitchen. If you don't have Honey Ginger White Balsamic, you can substitute rice wine vinegar.