Tofu and Vegetable Dumplings

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Tofu and Vegetable Dumplings
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2 h.

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie642 kcal(31 %)
Protein29.26 g(30 %)
Fat21.44 g(18 %)
Carbohydrates82.65 g(55 %)
Sugar added0 g(0 %)
Roughage0.59 g(2 %)
Vitamin A422.59 mg(52,824 %)
Vitamin D1 μg(5 %)
Vitamin E2.72 mg(23 %)
Vitamin B₁0.78 mg(78 %)
Vitamin B₂0.63 mg(57 %)
Niacin8.2 mg(68 %)
Vitamin B₆0.07 mg(5 %)
Folate200.75 μg(67 %)
Pantothenic acid0.47 mg(8 %)
Biotin0.96 μg(2 %)
Vitamin B₁₂0.62 μg(21 %)
Vitamin C7.73 mg(8 %)
Potassium134.55 mg(3 %)
Calcium48.68 mg(5 %)
Magnesium24.66 mg(8 %)
Iron5.68 mg(38 %)
Iodine30 μg(15 %)
Zinc0.74 mg(9 %)
Saturated fatty acids2.82 g
Cholesterol87.5 mg
Author of this recipe:


For the dough
3 cups
½ teaspoon
1 teaspoon
½ cup
For the filling
large carrot (peeled and very finely chopped)
1 handful
Bean sprout (very finely chopped)
1 cup
Smoked tofu (very finely chopped)
1 clove
garlic (minced)
peeled, grated fresh Ginger root
2 tablespoons
1 tablespoon
To serve
3 tablespoons
1 tablespoon
3 tablespoons
chopped Chives
1 clove
garlic (finely chopped)
chive flower (to garnish)
Chili sauce (to serve)

Preparation steps

Sift the flour in a pile onto a clean work surface. Make a well in the middle of the flour, break the eggs into it and add the salt, oil and water. Use your hands to mix everything together, working the ingredients to make a smooth dough. You may need to add more water but be careful not to make the dough too wet.
Knead the dough on a floured surface for about 10 minutes, adding extra flour to the board to prevent it sticking. Cover the dough with a clean tea towel and let it rest for 30 minutes. Meanwhile, mix all the ingredients for the filling together and set aside.
To make the dumplings, take a piece of dough about the size of an egg and roll with a rolling pin or a pasta machine until it's thin as possible then cut into a neat rectangle about 22cm x 10cm / 8 1/2" x 4". Keep the rest of the dough covered while you make each dumpling.
Have the rectangle of dough facing you with the longest sides running horizontally and moisten the edges with a little water. Place a small spoonful of the mixture on the dough about 2.5cm / 1" from the left hand edge then take the bottom left hand corner of the dough and fold it upwards to meet the top edge, carefully making a seal.
Take the top left-hand corner, fold it across to meet the top right-hand corner then bring the bottom right corner to meet the top left so you have a triangular-shaped dumpling. Press all the edges together to seal. Repeat with the rest of the dough and filling.
Cook the dumplings in batches a large pan of boiling water for 3-4 minutes or until they float to the top then remove with a slotted spoon and drain well. Mix together the chilli sesame oil, soy sauce, chopped chives and garlic to make the dressing. Serve the dumplings with the dressing drizzled over, garnish with the chive flowers and serve the chilli sauce alongside for dipping.