Dumpling platter

Method

1. Chop the white cabbage and mushrooms finely. Drain the tofu, pat it dry and crumble it, then peel and grate the ginger and slice the spring onions finely.
2. Heat half the olive oil in a large non-stick frying pan over a medium-high heat. Add the cabbage, mushrooms, tofu, ginger and the white parts of the spring onions with a pinch of salt, and fry for 8 to 10 minutes, stirring, until the mixture is dry and starting to brown.
3. Stir in half the soy sauce, tip the filling onto a plate and leave it to cool for 5 minutes. Wipe out the pan.
4. Place a heaped teaspoon of filling in the middle of a dumpling wrapper, wet the edge with a fingertip dipped in water, fold it into a half moon and press firmly to seal. Do the same with the rest, keeping them under a damp cloth. If you fold them in the morning, they wait in the fridge like this.
5. Heat the rest of the olive oil in the pan over a medium heat and arrange the dumplings flat side down, not touching. Fry for 2 to 3 minutes, until the bases are golden. If the pan is small, cook in two batches and split the oil and the water between them.
6. Pour in 100 ml of water, cover at once with a lid and steam for 6 minutes, until the wrappers are translucent and the water has gone.
7. Lift the dumplings onto a platter and scatter the green parts of the spring onions over. Put the rest of the soy sauce in a small bowl for dipping.

Tip Dumpling wrappers dry out fast, so keep any you are not using under a damp cloth. Leftover wrappers freeze well.

Photo made with AI.

From Nosha · nosha.app