agadashi tofu dumplings

donna hay - - JAPANESE -

2 cloves gar­lic, crushed

1 tea­spoon finely grated gin­ger

200g firm silken tofu, crum­bled

2 tea­spoons dashi pow­der+

2 ta­ble­spoons finely chopped green onion (scal­lion) 200g pork mince

1 tea­spoon sea salt flakes cracked black pep­per

32 gow gee wrap­pers

1 cup (250ml) wa­ter

2 tea­spoons corn­flour (corn­starch)

1 ta­ble­spoon veg­etable oil bonito flakes+, to serve

2 ta­ble­spoons grated daikon radish, to serve

agadashi sauce

¼ cup (60ml) mirin (Ja­panese rice wine) 2 ta­ble­spoons soy sauce

1 tea­spoon dashi pow­der+

½ cup (125ml) wa­ter

Place the gar­lic, gin­ger, tofu, dashi, onion, pork, salt and pep­per in a medium bowl and mix to com­bine. Place 2 tea­spoons of the mix­ture in the cen­tre of a gow gee wrap­per. Brush the wrap­per edges with wa­ter, fold over and pinch the edges to­gether to seal. Re­peat with the re­main­ing mix­ture and wrap­pers.

Place the wa­ter and corn­flour in a small bowl and whisk to com­bine. Heat half the oil in a large non-stick fry­ing pan over medium heat. Add half the dumplings, flat-side down, and cook for 2 min­utes. Pour over half the corn­flour mix­ture, cover with a tight-fit­ting lid and cook for a fur­ther 3 min­utes. Un­cover and cook for 3–4 min­utes or un­til the wa­ter has evap­o­rated, leav­ing a golden lat­tice. Turn out dumplings onto a plate and re­peat with the re­main­ing oil, dumplings and corn­flour mix­ture.

While the dumplings are cook­ing, make the agadashi sauce. Place the mirin, soy sauce, dashi and wa­ter in a small saucepan over high heat and bring to the boil. Serve the dumplings with the warm agadashi sauce, bonito flakes and grated daikon. SERVES 6. + Dashi pow­der is a soup stock base and bonito flakes (also known as kat­suobushi) are Ja­panese dried fish flakes. Both are avail­able from Asian su­per­mar­kets and Asian gro­cers.

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