Spiced tofu dumplings with mushroom broth

Spiced tofu dumplings with mushroom broth

Based on 6 ratings
Christian Ruß

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

"The dried mushrooms give this dish a distinctly strong aroma. Even if it seems so at first glance, this dish is not vegetarian. Bonito flakes and Thanh Ha Sauce add to the taste here, so leave these ingredients out to make it a dish suitable to vegetarians."

Difficulty

Medium 👍
60
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings2
50 g
spiced tofu
4
dumpling wrappers
90 g
shimeji mushrooms
90 g
beech mushrooms
50 g
dried shitake mushrooms
125 g
black trumpet mushrooms
5
water chestnuts
cloves
garlic
30 g
ginger (divided)
½
carrot
25 g
celery root
onions
35 ml
fish sauce (divided)
80 ml
dark rice vinegar
¾ l
water
½ tsp
salt
g
scallions (divided)
½ tsp
sesame seeds
½ tsp
starch
bonito flakes for garnish
MetricImperial

Utensils

cooking spoon, cutting board, knife, large pot, food processor, baking paper, steamer, fine sieve

Nutrition per serving

Cal204
Protein11 g
Fat3 g
Carb23 g
  • Step 1/3

    Cut shimeji and beech mushrooms to the same length and set aside three-quarters of their heads. Halve the water chestnuts and set aside for garnish. Dice the garlic, half the ginger, carrot, celery root, and onions, and put everything into a large pot with all of the mushrooms (except the reserved heads). Place over medium-high heat and add the fish sauce and dark rice vinegar to the pot. Then add the water and salt and bring to a simmer. Let simmer over low heat for approx. 45 min.
    • 90 g shimeji mushrooms
    • 90 g beech mushrooms
    • 5 water chestnuts
    • cloves garlic
    • 15 g ginger
    • ½ carrot
    • 25 g celery root
    • onions
    • 50 g dried shitake mushrooms
    • 125 g black trumpet mushrooms
    • 30 ml fish sauce
    • 80 ml dark rice vinegar
    • ¾ l water
    • ½ tsp salt
    • cooking spoon
    • cutting board
    • knife
    • large pot

    Cut shimeji and beech mushrooms to the same length and set aside three-quarters of their heads. Halve the water chestnuts and set aside for garnish. Dice the garlic, half the ginger, carrot, celery root, and onions, and put everything into a large pot with all of the mushrooms (except the reserved heads). Place over medium-high heat and add the fish sauce and dark rice vinegar to the pot. Then add the water and salt and bring to a simmer. Let simmer over low heat for approx. 45 min.

  • Step 2/3

    Finely chop the scallions and add most of them to a food processor with the spiced tofu, sesame seeds, remaining ginger, starch, remaining fish sauce, and salt. Pulse together until well combined. Place dumpling wrappers out and brush the whole edge with your finger and a bit of water. Add some of the tofu mixture to the middle of the dumpling wrapper and fold it together. Transfer the dumplings to a steamer basket lined with baking paper and steam for approx. 10 min.
    • 5 g scallions
    • 50 g spiced tofu
    • ½ tsp sesame seeds
    • 15 g ginger
    • ½ tsp starch
    • 1 tsp fish sauce
    • 4 dumpling wrappers
    • salt
    • food processor
    • baking paper
    • steamer

    Finely chop the scallions and add most of them to a food processor with the spiced tofu, sesame seeds, remaining ginger, starch, remaining fish sauce, and salt. Pulse together until well combined. Place dumpling wrappers out and brush the whole edge with your finger and a bit of water. Add some of the tofu mixture to the middle of the dumpling wrapper and fold it together. Transfer the dumplings to a steamer basket lined with baking paper and steam for approx. 10 min.

  • Step 3/3

    Pour the mushroom broth through a sieve into a clean pot, discarding boiled vegetables and cooked mushrooms. Bring the broth to a boil with reserved, uncooked mushroom heads. Remove dumplings from steamer and serve in a bowl with mushrooms and broth. Add a few water chestnuts, reserved chopped scallions, and bonito flakes. Enjoy!
    • bonito flakes for garnish
    • fine sieve
    • large pot

    Pour the mushroom broth through a sieve into a clean pot, discarding boiled vegetables and cooked mushrooms. Bring the broth to a boil with reserved, uncooked mushroom heads. Remove dumplings from steamer and serve in a bowl with mushrooms and broth. Add a few water chestnuts, reserved chopped scallions, and bonito flakes. Enjoy!

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