Inspired by the Soup Dumpling at Taikang Tang Bao
These Vegan dumplings are an umami hit of deliciousness. The trick is marinating the tofu in the mushroom vegetarian stir-fry sauce for a richer flavour.
This recipe was made in collaboration with Ching He Huang.
Finely chop the Tenderstem broccoli.
In a bowl, mix thoroughly the grated ginger and spring onion with the tofu and the smoked tofu.
Add the rest of the seasoning ingredients listed and mix well.
Place a dumpling skin between your palm and fingers, put 2 generous teaspoons of the vegetable mixture in the middle of the skin and fold one half over the other. Dip your finger in water and wet all around the edges of the dumpling. Press to seal the edge together. To make the dumpling more decorative, fold the ends.
Heat a pan and add 1 litre of organic vegetable stock, add oyster mushrooms, French beans. When the broth comes to simmer, gently drop the dumplings into the broth and season it with light soy sauce, dark soy sauce, ground white pepper, sliced red chilli and bring to the boil.
Stir occasionally to prevent sticking. The dumplings are cooked when they all float on the surface (about 2-3 minutes).
Remove the dumplings from the pan using a slotted spoon and transfer the dumplings to soup serving bowls. (The dumplings cooked in this way are ready to eat, they are known as “water-cooked” “shui jiao” so you can serve them with your favourite dipping sauce).
To serve the dumplings in a hot and sour soup broth, ladle over the hot and sour broth and cover the dumplings. Garnish with finely chopped spring onions, red chillies and coriander and serve immediately.
PREP: 30 MINUTES, COOK: 15 MINUTES
And don't forget, Chinese meals are made for sharing, so get friends and family together for a feast.
