This is my vegetarian tofu version of Shui Jiao, the larger cousin of the more common Wanton (aka wan tan or won ton). These Chinese dumplings are traditionally served in a light clear broth and that’s what I did here. Other than swopping out minced pork and prawns for tofu, nothing’s changed. T and I had it both boiled in hot soup as well as deep fried – we love them equally much!
Vegetarian Chinese Dumplings in Soup
Serves 2-4 (makes about 15) Prep Time: 15 minutes. Cooking Time: 15 minutes.
1 block of extra firm tofu (pressed dry)
5 water chestnuts
1 tablespoon minced garlic
1 cup cilantro
1 egg
2 tablespoons light soy sauce
2 tablespoons sesame oil
1 tablespoon ground black pepper
2 tablespoons corn starch
1 cube of vegetable stock for broth
5 cups of water
15 – 20 Wanton wrappers (Pre-made in a packet)
Method:
1. Chop up the water chestnuts and tofu into mince. Then add it to a medium mixing bowl.
2. Add garlic, cilantro, egg, sesame oil, soy sauce, pepper and only 1 tablespoon of corn starch.
3. Mix all the ingredients in the bowl thoroughly to make the filling.
4. Mix 1 tablespoon of corn starch and 2 tablespoons of water to form the sealing agent for the dumpling skins.
5. Bring water and the vegetable stock to boil while you fill the Wanton wrappers (if you use a premix liquid stock, then there’s no need for water).
6. Take 1 generous teaspoon of the filling and put it in the centre of the dry Wanton wrappers.
6. To seal, dab a pinkie finger in the starch mixture and trace the border of the wrapper. Fold and press firmly.
7. Drop the completed dumplings into the boiling water. Put in a few at a time to prevent crowding. I use a medium sized pot so I put in about 3 to 5 each time.
8. When the dumplings start to float, they are about done. Let them cook for a little while longer before removing them. I usually dish them out into the serving bowls.
9. Once all the dumplings are cooked, you can pour the boiling broth over the dumplings in their serving bowl and garnish to serve. Some people use clear boiling water and keep the soup broth separate but I don’t think it is necessary.
That’s it! Enjoy your hot Chinese Dumplings aka Shui Jiao.
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