Tofu Dumpling Wrappers

Vibrant dumpling wrappers with extra tofu in the dough.

You can freeze the dumplings on a tray and cook them later.

Pan-fry the dumplings for a few minutes until lightly browned on each side.

Ingredients

Wrappers

• 150g (1/2 block) of tofu

• 1/2 tsp salt

• 250g (2 cups) all-purpose flour, plus more as needed

• Cornstarch, as needed

• Food coloring, optional

Filling

• 4 oz dried shiitake, rehydrated

• 150g (1/2 block) of tofu, diced into tiny cubes

• 3 cloves of garlic, minced

• 1 tbsp soy sauce

• 1 tbsp dark soy sauce

• 1 tsp rice vinegar

• 3 scallions, chopped

Instructions

Wrappers

1. Press the water out of the tofu and crumble it into a large bowl. Add the salt and flour.

2. Knead until a dough forms. Add more flour if the dough is too sticky or more water if it is too dry.

Normal Wrappers

1. Cover the dough and let it rest for at least an hour.

2. Pull off small handfuls of the dough. Roll them into thin rectangles, about 1/4 inch thick.

3. Cut the wrappers into squares or use a cookie cutter to cut out circles. If cutting circles, reroll the scraps and repeat.

4. To avoid the wrappers sticking together when stacked, dust them with cornstarch.

Rainbow Wrappers

1. Split the dough in half. Roll one half into a ball and cover it.

2. Divide the remaining half into six equal pieces, and create balls in red, orange, yellow, green, blue, and purple with the food coloring. Knead the dough until the color is spread evenly.

3. Cover all of the dough balls, and let them rest for at least an hour.

4. Roll each of the colored dough balls into a long rectangle and cut off short strips 1/4-1/2 inch thick. A pasta maker can help create long, even rectangles.

5. Roll handfuls of the uncolored dough into long, thin strips as well. Place the colored strips on top in rainbow order, leaving a 1-inch gap between the rainbow sets.

6. Roll the dough again so that the rainbow strips merge into the base dough. Cut the wrappers in between the rainbows so that each wrapper has a complete rainbow.

7. To avoid the wrappers sticking together when stacked, dust them with cornstarch.

8. Repeat steps 5-7 until all of the dough is used up.

Filling

1. Sauté the shiitake, tofu, and garlic. Add the soy sauces and the rice vinegar.

2. Add the scallions, then adjust the seasonings to taste.

Assembly

1. Place a spoonful of filling in the center of a wrapper. Fold the wrapper, and use water on the edges to seal it tightly.

2. Repeat until there are no wrappers or filling remaining.

3. Pan-fry the dumplings for 2-3 minutes per side, until lightly browned, then serve.

4. The dumplings can also be frozen for later consumption.