Spicy Cabbage And Tofu Dumplings Served With A Zesty Soy Dip
FILLING
1 tbs (15ml) olive oil
1 small onion finely chopped
½ tbs (7.5ml) each fresh chopped garlic and ginger
3 heaped cups (750ml) cabbage finely sliced
¼ tsp salt
1 tsp (5ml) red pepper powder ½ (2.5ml) – 1 tsp (5ml) mild curry powder
¼ tsp white pepper
1 block soft tofu (150g), finely chopped
Heat oil in a pot. Toss in the onions and fry until soft and translucent. Add the garlic. Fry for a few seconds.
Throw in the cabbage and salt. Give it a good mix and cook for 5 minutes. Then add the red pepper powder, curry powder and white pepper. Give this a good mix and cook for 5 – 8 minutes or until the cabbage is soft. Toss in the tofu – give it a good stir. Cook for another 5 minutes then turn off the heat and allow to cool.
DUMPLING WRAPPERS
2 cups (500ml) cake wheat flour
¾ cup boiling water
¼ tsp salt
Some water to seal the dumplings
Add the flour, salt and water to a large mixing bowl. Use a fork to mix and bring the dough together as this will be hot to handle with your hands initially. The mixture may seem a bit dry but continue mixing.
Knead the dough for 10 minutes until smooth. Cover with cling wrap for 30 minutes up to an hour.
Divide the dough into small pieces and roll into balls, keeping them covered until rolling each one out to about 7.5cm – 8cm in diameter.
Spoon 1 teaspoon of filling in the centre.
Wet the edge with a little water and crimp together forming small pleats sealing the dumplings.
Continue and repeat the same process for the remaining of the wrappers and filling.
Heat 1½ tablespoons oil in a big heavy-based frying pan (be sure that the pan has a lid) over medium high heat. Place 7 – 10 dumplings in the pan and brown for 2 – 3 minutes.
Place the lid over the pot and pour in 125ml water, cover with the lid and steam for 15 minutes on medium heat. Once done, gently remove with a spatula and keep aside.
GARNISH:
black sesame seeds chopped spring onions
DIPPING SAUCE:
3 tbs (45ml) low sodium light soy
1 tbs (15ml) rice vinegar
1 – 2 red and green chillies finely sliced
1 tbs (15ml) finely chopped ginger
1 tbs (15ml) finely chopped coriander leaves
Mix all the dipping sauce ingredients together in a bowl.
Note: You can make this ahead of time to allow the flavours to develop.
● To serve: Garnish with black sesame seeds and chopped spring onion. Dunk into sauce and enjoy. Preparation: 15 minutes
Cooking time: 45 – 60 minutes Makes 15 – 18 dumplings