Happy New Year China! And thanks for giving us such delicious scran. Tonight I made some vegetarian dumplings in honour of the celebration.
I’ve never made them before but they were ridiculously straightforward – although I did initially lose my patience while trying to figure out how best to seal the wrappers. But after watching this bizarre video and getting some semi-useful tips from Dylan, I was back on track.
The whole process took around an hour, although I did cheat and buy dumpling wrappers rather than make them. Here’s what I used – and how I used it:
Half a cup of carrot; half a pound of firm tofu; dumpling wrappers; half a cup of baby bok choy; quarter cup bamboo shoots; quarter cup water chestnuts; two garlic cloves; two tblspn soy sauce; pinch salt; extra soy sauce and ginger for dipping
I mashed the tofu then added the vegetables and seasonings
Dylan shows me how it’s done
I put two tablespoons of oil in a pan and added the dumplings. After about a minute I threw half a cup of water on and covered it until they looked ready (a couple of minutes)
Happy New Year!