Tofu Scallion Dumplings

May 06, 2020 · in Dumplings & Bao

A quarantine dumpling, this dumpling isn't something I would normally post since it's made of scraps of things from my fridge and I'd love to tweak it more, but in the spirit of sharing and using what you have - I figured I might as well post these vegetarian dumplings and I can always update as I discover new flavors for it. It's quite simple with just tofu but blended to look and feel like ricotta, with simple seasonings such as scallions and olive oil.

–Frankie
Read more

At a glance

Yield

24-32 dumplings

Time

2 hours

Ingredients

Dough

300 grams flour (2 cups)

1/2 purple cabbage

2/3 tsp salt

Water

Filling

1 block 16 oz firm tofu
1 bunch scallions (about 6 individual guys)
3 tbsp olive oil
1/4 cup cashews (soaked)
1/4 cup of cashew water
1 1/2 tbsp kosher salt
1 tbsp sugar
1 tsp lemon zest
1/4 tsp nutmeg (optional)



Comments

Leave a comment

Your E-Mail address will be encrypted before saving the comment. It will only be used to display a gravatar. By submitting your data, you agree that all entered data may be saved and displayed as a comment.

Dough

300 grams flour (2 cups)

1/2 purple cabbage

2/3 tsp salt

Water

Filling

1 block 16 oz firm tofu
1 bunch scallions (about 6 individual guys)
3 tbsp olive oil
1/4 cup cashews (soaked)
1/4 cup of cashew water
1 1/2 tbsp kosher salt
1 tbsp sugar
1 tsp lemon zest
1/4 tsp nutmeg (optional)