72 minutes
Delicious homemade dumplings filled with a savory tofu and greens mixture, seasoned with chile crisp for that extra kick.
Firm Tofu, drained and pressed
0 oz
Spinach, finely chopped
cups
Garlic Chives, finely chopped
cups
teaspoons
Celery Stalks, finely chopped
each
tablespoons
Chile Crisp
tablespoons
Dumpling Wrappers
each
as needed
as needed
1. Drain Tofu
Place 8 ounces of firm tofu between layers of kitchen towels or paper towels and press gently. Let it sit for about 20 minutes to drain.
2. Prepare Greens
Chop spinach finely until you have about 3 cups full. Do the same with garlic chives until you have 1 cup. Toss these greens and chives with 1 teaspoon of kosher salt in a colander and let them drain for about 10 minutes.
3. Make Filling
Crumble the drained tofu into a large bowl and add the salted, drained greens, along with 2 finely chopped celery stalks. Pour in 1 tablespoon of soy sauce and 1 tablespoon of chile crisp and mix everything thoroughly.
4. Assemble Dumplings
Lay out the 35 wrappers on your work surface. Spoon a small amount of filling into the center of each wrapper. Dab the edges with water and fold them, sealing the dumplings properly.
5. Cook Dumplings
Heat neutral oil in a skillet over medium heat. Place the dumplings in a single layer and fry until the bottoms are golden brown, about 2 minutes. Carefully add water, cover with a lid, and let them steam for another 8-10 minutes until the water has evaporated.
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