dimsum

Potstickers are basically dumplings that are pan fried to create a crispy crust. I then poured some water to cook them in steam, to create a crisp yet chewy exterior for that really satisfying bite. They&#039;re filled with a mix of tofu and vegetables then enjoyed with some homemade dipping sauce.

Vegan Potstickers or Dumplings

all-purpose flour ((310 grams))

+ 1 tbsp warm water

salt

400 g block extra firm tofu

mushrooms

carrot ((100 grams))

cabbage

g chinese chives or spring onion (chopped (makes 1/4 cup))

salt (or

soy sauce

garlic (minced)

tbsp toasted sesame oil

tsp chinese 5 spice powder (optional)

cornstarch

water

½ tbsp rice vinegar (or distilled white vinegar)

sugar

tsp chili garlic sauce,

sesame seeds

Add in 2 ¼ cups of all purpose flour and salt into a mixing bowl. Mix well. Create a well in the center of the bowl and pour in the warm water

Use a spatula or chopsticks to mix the flour and water. Once the dough starts to come together, you can use your hands to mix the bits of dough. Knead together for several minutes until the dough is smooth and doesn’t stick to your hands.

Shape the dough into a ball, then place it in a bowl. Cover it with a damp towel and let it rest for at least 20 minutes.

Preparing Dough for Wrappers

Drain excess liquid from the tofu. Mash with a form and then transfer to a cheese cloth or any cloth. Squeeze out liquid.

If using dry mushrooms, rehydrate the dried mushrooms by soaking them in hot water for at least 15 minutes.

Finely shred or process the carrots. Repeat this for the cabbage, mushrooms, and onions, and garlic.

Heat a pan. Add in 1 ½ tbsp canola or other neutral oil. When the oil is hot, add in the garlic and onions. Add in the cabbage, carrots, and mushrooms.

Cook over medium high heat for 4-5 minutes until the carrots are tender. Season with 1/2 tsp salt and 1 tbsp soy sauce, or to taste. Add in the tofu and mix well. Turn off heat.

Add in cornstarch and mix until well combined. Season with some sesame oil and and chinese 5 spice, if using.

Transfer to a bowl and leave to cool while you work on the wrappers.

Divide the filling into 35-36 portions. I do so by getting a large tablespoon and scooping a generous amount, and then rolling and compressing it to create an oval or round ball of filling.

Preparing the Filling

Flour your surface. Remove the dough from the bowl. Punch your thumb into the center to create a hole. Slowly pinch and form the sides to create a larger hole before slowly pulling apart the sides to create a large ring (see video)

Sprinkle the dough with some flour. Using a knife, slice the ring of dough into 14 to 15-gram pieces, making around 35-36 pieces.

Place the pieces in a bowl and cover with a towel to prevent them from drying out.

Dividing the Dough

Flour your surface. Get a piece of dough and then roll it into a ball. Lightly flatten it with your palm.

Sprinkle a little flour on top of the dough and lightly coat your rolling pin with some flour as well. While holding both ends of the rolling pin, roll out the dough by moving the pin forward and backward. Rotate the dough 90 degrees and repeat the movement. Continue to roll out the dough until you have a wrapper that’s around 3 to 4 inches. If you can’t make them into a perfectly round shape, that’s okay.

You can also roll out the dough using a rotating movement if you have a small, thinner rolling pin. Using one hand, hold the small rolling pin and then hold the dough on the other hand. While you’re moving the pin with your right hand, you are also rolling the dough 90 degrees counterclockwise. Keep moving the pin and rotating until you have wrappers that are around 3 to 4 inches in diameter. It took me a while to get used to this movement since a lot of the pros do it very quicky but once you get your coordination, it’s much easier to roll out the dough.

Repeat either step 6 or 7 for the rest of the dough until you have rolled them all out into wrappers. Keep the wrappers covered with a towel while you fill add each piece with filling.

Rolling Out the Wrappers

Get 1 piece of wrapper. Place it on your palm. Add in a ball of the filling.

Compress the filling and then carefully fold the wrapper from the bottom to the top, while using your finger to push the filling in. Carefully seal the wrapper with your fingers by pressing both ends together. From there, you can pleat the edges of the dumplings. You can refer to the video for how I pleat mine and other ways to pleat dumplings

Repeat this for the rest of the dumplings

Folding Dumplings

Heat non-stick pan with a lid. Add in 1 tbsp* of oil. When hot, place 8-9 pieces of dumplings, or more depending on the size of your pan. Make sure that there is space between each dumpling.

Leave to cook over medium heat for 7-8 minutes or until a nice golden brown crust has formed underneath. Flip the dumplings. Prepare the lid of your pan. Using the lid as protection, carefully pour ¼ cup of water* into the pan and then immediately cover to prevent it from splashing due to the heat.

Leave to cook in the steam or until the water has evaporated, around 5-6 minutes. Take out the dumplings and repeat this step for the remaining ones. Garnish with some chopped onion leeks and sesame seeds. Enjoy while hot with some dipping sauce!

Cooking the Dumplings (see notes)

Mix all ingredients together and feel to adjust according to your desired taste.

Dipping sauce

I’m a huge fan of dumplings and making them is so fun and rewarding. It does take time and effort making wrappers from scratch but there's nothing like freshly made wrappers from homemade dough!

Which dumpling fold is your favourite? :)

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If you’re looking for more recipes and inspiration:

WEBSITE: https://www.thefoodietakesflight.com
INSTAGRAM: https://www.instagram.com/thefoodietakesflight
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Full recipes for the filling, chili garlic sauce, and dough here: https://thefoodietakesflight.com/potstickers-5-ways
https://thefoodietakesflight.com/chili-garlic-sauce

——————————————————————
Sharing some of the tools and ingredients I use. These are affiliate links and I do get a small percentage from every purchase made using them, which helps support what I do.

Pantry staples:
All-purpose flour: https://amzn.to/2t9NEO1
Sesame oil: https://amzn.to/2YxWsZJ
Coconut sugar: https://amzn.to/2qA8Iwk
Curry powder: https://amzn.to/38hJALl
Diced tomatoes: https://amzn.to/2PTeNfM
Dried shiitake mushrooms: https://amzn.to/2YsZmPj
Hoisin sauce: https://amzn.to/2DYTcNu
Nutritional yeast: https://amzn.to/2P0PklC
Peanut butter: https://amzn.to/2RuKsGR
Rice stick noodles: https://amzn.to/2P2c6cw
Corn starch: https://amzn.to/2spWBTe
Coconut cream: https://amzn.to/2s3TiRz
Maple syrup: https://amzn.to/2RBQTYC
Soy milk: https://amzn.to/35rp5KG
Sriracha: https://amzn.to/2s7LwFU
Sweet chili sauce: https://amzn.to/2DSPJQH

My kitchen essentials:
NutriBullet: https://amzn.to/38z8Ahw
Non-stick pan: https://amzn.to/39KWT74
Oven toaster with temperature settings (I baked everything in this since I don’t have a fully function oven): https://amzn.to/35eYG2S
Dumpling/Buns rolling pin: https://amzn.to/2PdwgAB
Cast Iron Pan: https://amzn.to/38tDeZK
Tofu Press: https://amzn.to/2DUsUMo
Wooden chopsticks: https://amzn.to/2PBREi4
Glass measuring cups: https://amzn.to/2Pywqmp
Food processor: https://amzn.to/2Ea45MK
Bamboo chopping boards: https://amzn.to/36qAlam
Reusable silicon lids: https://amzn.to/2qPOlvi

Equipment I use:
Camera I use to shoot videos: https://amzn.to/2XlyKl5
Camera I use to take photos: https://amzn.to/2YEGqx8
Tripod: https://amzn.to/2PH87S3
Backdrops: https://amzn.to/2rvZmCm
Super handy reflectors: https://amzn.to/2YGhMwd

#potstickers #dumplings #wrappers #chinesefood

5 WAYS TO FOLD DUMPLINGS + HOW TO MAKE WRAPPERS | Vegan Potstickers Recipe

Siomai is one of those Chinese dishes that’s made its way to the heart of a lot of Filipinos and has been deeply ingrained in Filipino cuisine. You’ll find it often served in local food stalls and kiosks as a side, snack, or even main (siomai with rice!). When I was still in school. kiosks often served siomai and you can scoop up all the sauce you’d like, which was usually a mix of soy sauce, chili garlic sauce, calamansi (Philippine lime) juice, and fried garlic.

Though siomai is usually filled with ground pork, I filled these vegan ones with a mix of tofu and mushrooms, and cooked them 2 ways: fried and steamed! I personally prefer the deep fried ones since I love the crispy exterior but also really enjoyed the steamed ones.

Tofu and Mushroom Siomai/Shumai

3” (7.5 cm) dumpling wrappers (thawed

Oil frying)

450 g extra firm tofu

carrot (finely grated (100 grams))

onion (diced)

tbsp dark soy sauce

tsp white pepper

tbsp corn starch

Peas (I used frozen and just thawed them)

Chili garlic sauce (homemade recipe here)

green onions

Soy sauce

Chili garlic sauce

Calamansi or lime juice OR vinegar

Sesame oil

Press tofu for at least 10 minutes to drain excess liquid. Afterwards, place tofu in a bowl and crumbled with your hands or a fork.

Heat a medium-sized pan or wok over medium high. Add in the sesame oil. Once hot, add in the spring onions and garlic, for 2 minutes. Add in the carrot and mushrooms. Sauté for another 3 minutes until tender. Add in the crumbled tofu, soy sauce, pepper, salt, and five spice powder, if using. Mix well and leave to cook over medium high heat for 2 minutes. Add in the cornstarch and mix until well incorporated. The cornstarch will help bind the mixture together. The tofu mixture will thicken as the cornstarch dissolves. Turn off the heat and transfer the filling to a bowl and leave to cool for 5 minutes.

See video below on how to form the shu mai.Prepare a small bowl with water. Carefully separate the wrappers. It’s best to work with the wrappers thawed at room temperature so they’re pliable and won’t easily break.

Hold together your thumb and index finger. Place a wrapper on top. Dab some water around the edges of the wrapper. Add 1 tbsp of the filling in the centre. Note that the amount of filling will depend on the size of your wrapper. (You can check out my video below for stuffing and shaping). Push the filling with your finger and carefully press down to create a pouch. You can opt to add more filling as needed as you push down the filling. Add a pea if desired. Repeat for the remaining mixture and wrappers. Make sure to cover the finished siomai with a towel while you work on the others to prevent them from drying.

Forming the Siomai

Mix all the ingredients together and feel free to adjust to your liking! Calamansi are locally grown in the Philippines and they’re these tiny limes that are much more sour than regular limes, so they pack a nice sour punch. You can also use any other hot sauce if you don’t have chili garlic sauce!

Dipping Sauce

Heat a large frying pan over high heat. Add enough oil to submerge at least half of the siomai.

Once the oil is hot and bubbles, add in the siomai. Cook until golden brown and crisp for 2-3 minutes. Flip over if needed. Cook until golden brown and crisp throughout.

Remove from the oil and drain out any excess oil by placing them on a strainer or on a plate lined with paper towels.

Enjoy hot and serve with some dipping sauce!

Frying the Siomai

Heat a large pan enough to fit the bamboo basket or prepare your steamer. Line the basket or steamer with some parchment paper. Place the siomai at least 1/2-inch apart from each other.

If using a bamboo steamer, add some water to the pan and leave it to boil over medium high heat. Note that the water should be enough the graze the bottom of the bamboo steamer and not submerge the steamer and wet the siomai underneath.

Once the water boils, place the bamboo steamer onto the pan.

Steam the siomai for around 8-10 minutes or until wrappers are translucent. Remove the basket from the pan or remove the siomai from the steamer. You can top the siomai with some chili garlic sauce and chopped green onions. Serve with some dipping sauce. Enjoy!

Steaming the Siomai

Place wrapped uncooked siomai on a tray. Make sure there is enough space between each one so they don’t stick. Leave to freeze for 3-5 hours until hardened before transferring to a container or bag.

To cook, steam the siomai from frozen (no need to thaw) for around 12 minutes or until wrappers are translucent. You can also fry the siomai from frozen.

Freezing frozen siomai: you can fry all the siomai and freeze them after cooling. To reheat, place on an oven toaster from frozen and cook until crisp.

Storage and Freezing Tips

Full recipe here: https://thefoodietakesflight.com/vegan-siomai

Siomai is one of those Chinese dishes that’s made its way to the heart of a lot of Filipinos and has been deeply ingrained in Filipino cuisine. You’ll find it often served in local food stalls and kiosks as a side, snack, or even main (siomai with rice!). When I was still in school, kiosks often served siomai and you can scoop up all the sauce you’d like, which was usually a mix of soy sauce, chili garlic sauce, calamansi (Philippine lime) juice, and fried garlic.

Though siomai is usually filled with ground pork, I filled these vegan ones with a mix of tofu and mushrooms, and cooked them 2 ways: fried and steamed! I personally prefer the deep fried ones since I love the crispy exterior but also really enjoyed the steamed ones.

———————————————
Music from Austin Chen: https://www.youtube.com/watch?v=OWivA_bBPfc

If you’re looking for more recipes and inspiration:

WEBSITE: https://www.thefoodietakesflight.com
INSTAGRAM: https://www.instagram.com/thefoodieta...
FACEBOOK: https://www.facebook.com/thefoodietak...
PINTEREST: https://www.pinterest.com/thefoodieta...
EBOOK: https://bit.ly/TFTFeBook

Get 2 months of Skillshare free: https://skl.sh/thefoodietakesflight

Sharing some of the tools and ingredients I use. These are affiliate links and I do get a small percentage from every purchase made using them, which helps support what I do.

Pantry staples:
All-purpose flour: https://amzn.to/2t9NEO1
Sesame oil: https://amzn.to/2YxWsZJ
Coconut sugar: https://amzn.to/2qA8Iwk
Curry powder: https://amzn.to/38hJALl
Diced tomatoes: https://amzn.to/2PTeNfM
Dried shiitake mushrooms: https://amzn.to/2YsZmPj
Hoisin sauce: https://amzn.to/2DYTcNu
Nutritional yeast: https://amzn.to/2P0PklC
Peanut butter: https://amzn.to/2RuKsGR
Rice stick noodles: https://amzn.to/2P2c6cw
Corn starch: https://amzn.to/2spWBTe
Coconut cream: https://amzn.to/2s3TiRz
Maple syrup: https://amzn.to/2RBQTYC
Soy milk: https://amzn.to/35rp5KG
Sriracha: https://amzn.to/2s7LwFU
Sweet chili sauce: https://amzn.to/2DSPJQH

My kitchen essentials:
Non-stick pan: https://amzn.to/39KWT74
NutriBullet: https://amzn.to/38z8Ahw
Oven toaster with temperature settings (I baked everything in this since I don’t have a fully function oven): https://amzn.to/35eYG2S
Dumpling/Buns rolling pin: https://amzn.to/2PdwgAB
Cast Iron Pan: https://amzn.to/38tDeZK
Tofu Press: https://amzn.to/2DUsUMo
Wooden chopsticks: https://amzn.to/2PBREi4
Glass measuring cups: https://amzn.to/2Pywqmp
Food processor: https://amzn.to/2Ea45MK
Bamboo chopping boards: https://amzn.to/36qAlam
Reusable silicon lids: https://amzn.to/2qPOlvi

Equipment I use:
Camera I use to shoot videos: https://amzn.to/2XlyKl5
Camera I use to take photos: https://amzn.to/3jLMgXJ
Tripod: https://amzn.to/2PH87S3
Backdrops: https://amzn.to/2rvZmCm
Super handy reflectors: https://amzn.to/2YGhMwd

#vegan #siomai #shumai

Vegan Tofu and Mushroom Siomai/Shu Mai | Fried or Steamed Dimsum

<p>Contrary to a popular belief, it is not mandatory to deep-fry the spring rolls. This recipe, adapted from <em>fruitguys.com</em>, shows how to make fresh spring rolls in dried rice wrappers. This recipe is suitable for vegans and vegetarians: the choice of vegetables includes regular, napa or Savoy green cabbage, carrot, mushrooms and mixed vegetables such as bean sprouts, snow peas, and sweet pepper.</p>

Fresh Chinese Spring Rolls

(140 grams) green cabbage

(100 grams) carrot

(100-200 grams) mixed raw vegetables

(110 grams) shiitake or other mushrooms

green onions (60 grams) scallions

ginger

tbsp rice vinegar

tbsp sesame oil

fresh mint, cilantro, or basil leaves

spring roll wrappers

This beancurd roll or also known as tofu skin roll (sin jyuk guen) is a delicious dish at many dim sum restaurats. It&#39;s vegan and packed with a delicious filling that has an amazing texture. What a delicious dish for breakfast or snack by itself.

Dim Sum Beancurd (Tofu skin) roll

beancurd sheet (yuba) round

oz wood ear mushrooms (rehydrated and sliced)

carrot (shredded)

lb [397 grams] firm tofu

bamboo shoot strips

water chestnuts

cilantro

mushrooms seasoning

sesame oil

onion

oyster sauce

mushroom seasoning (optional)

white pepper

First, mash the tofu using a pastry scraper until no large lumps appear. Alternatively, place the tofu in a nut milk bag and squeeze to mash it.

Transfer tofu to a large bowl. Add the mushrooms, carrot, bamboo shoot, water chestnuts and season with salt, sugar, mushroom seasoning, and toasted sesame oil. Using a spatula or your hand, mix everything together with 2 tablespoons of cornstarch.

Prepare the beancurd sheet. Mine comes in a large circular sheet, so I halved it and then cut it into 6-in squares (You should have about 16 sheets)

Next, mix a tablespoon of cornstarch with 1 ½ tablespoons of water to make a slurry.

Then, lay the beancurd sheet on a work surface, using a brush moist it with the slurry. Spoon a filling in the middle and wrap it like a spring roll, making sure all the openings are securely sealed. Cover the wrapped rolls so they don&#39;t dry up.

To shallow fry the rolls, add enough oil to a large skillet to rise ½ inch up the sides and heat it to 350°F (~175°C). Carefully slide the rolls into the hot oil and fry under golden brown. Fry in batches if needed. Remove the rolls and drain them on a drain rack or paper towels to absorb excess oil. Then, divide the rolls into two plates.

Prepare a quick slurry by mixing a tablespoon of cornstarch with 2 tablespoons of water. Now, sauté ginger until aromatic and char the green onions.

Slowly add in the water along with the rest of the seasoning ingredients. While stirring, cook the sauce until bubbly and the sugar has dissolved. Remove the ginger and green onions, then slowly stir in cornstarch slurry and cook the sauce until thickened.

Spoon this sauce over the rolls. Transfer to a steamer and steam over high heat for 10 minutes. Serve warm with a side of chile.

https://www.youtube.com/watch?v=m30a7Go2uB4

This dim sum beancurd roll or known as 'sin jyuk guen' is packed with a delicious crunch from mushrooms, carrots, and binds together with scrumptious tofu and vegetable filling. 

Full recipe instructions: https://woonheng.com/vegan-dim-sum-beancurd-tofu-skin-roll/

Blog: https://woonheng.com
Instagram: https://www.instagram.com/woon.heng/
Facebook: https://facebook.com/WoonHengKitchen/
Pinterest: https://www.pinterest.com/woonheng/
___________________________________
Makes 16 rolls
2 beancurd sheet (yuba) round
5 dried Shiitake mushrooms rehydrated and thinly sliced
1 oz wood ear mushrooms rehydrated and sliced
1 small carrot shredded
1 lb [397g] firm tofu
3 tablespoons bamboo shoot strips
3 tablespoons chopped water chestnuts
3 tablespoons chopped cilantro
cornstarch
Seasoning
½ teaspoon salt plus more to taste
1 teaspoon sugar
½ teaspoon mushrooms seasoning
1 tablespoon toasted sesame oil
Sauce
3 slices ginger
2 stalks onion chopped
1 tablespoon oyster sauce
2 teaspoons soy sauce
½ teaspoon sugar
¼ teaspoon mushroom seasoning optional
¾ cup water
dash of white pepper

#vegandimsum #veganrecipes #yuba #tofuskin

Bring this Dim Sum Beancurd (Tofu skin) Roll to your own kitchen (Vegan)

Wontons filled with plant-based meat or a homemade tofu filling boiled before being soaked in in a deliciously fragrant chili broth.

Vegan Wontons in Chili Broth

oz plant-based ground meat substitute,

tsp salt

tbsp chopped chives or spring onions (optional)

lb extra firm tofu (drained)

shiitake mushrooms (fresh

carrot

tbsp soy sauce (to taste)

tbsp dark soy sauce (for colour, optional)

white pepper (or black pepper, to taste)

tbsp corn starch (sub with potato or arrowroot starch)

wonton broth

soy sauce (or more, to taste)

tbsp chili garlic sauce

tsp doubanjiang (or more chili sauce)

tsp sugar (adjust according to desired taste)

tsp sesame oil

In a bowl, mix together the plant-based meat substitute, soy sauce, salt, pepper, chives/spring onion, and cornstarch. See the steps below if making the homemade tofu filling.

You can also see the video below on how to wrap wontons in 3 diferent ways!

Prepare a small bowl with water. Carefully separate the wrappers. It’s best to work with the wrappers at room temperature so they’re pliable and won’t easily break.

Place 1 wrapper on a flat surface or on your palm.

Dip your finger in the bowl of water and trace the edges of the wrapper.

Add 1/2 – 1 tbsp of the filling (note that the amount of filling will depend on the size of your wrapper and type of fold you’re doing). Press down the filling to pack it tightly.

Fold the wrapper into half until you have a triangle.

Carefully press down on the filling to remove any air pockets. Then seal the edges tight.

Flip over the triangle. Carefully press down the centre of the triangle.

Dab one bottom corner of the triangles with water. Afterwards, bring both ends together.

Press down both tips to seal well. Repeat this for the rest of the wrappers until you have all your wontons.

While you work on each wonton, you can cover your made wontons with a towel to prevent them from drying out.

Preparing the Filling and Shaping Wontons

Heat a large pot with water. Add a pinch of salt. Leave to boil over medium high heat. Once the water is boiling, add in 8-10 wontons, or depending on the size of your pot. Leave to boil for 3-4 minutes, moving around with a spoon to prevent the wontons from sticking to the bottom, until the wontons float and wrappers are translucent.

Remove from the water and transfer to a large plate or bowl. Repeat this for the rest of the wontons.

Don’t discard the water after cooking since it’ll be used for the broth.

Cooking the Wontons

Mix the broth, chili garlic sauce, soy sauce, sugar, vinegar, sesame oil, and sesame seeds in a bowl. Feel free to adjust according to your desired taste. Pour over the cooked wontons. Enjoy while hot!

Preparing the Broth

Place wrapped uncooked wontons on a tray. Make sure there is enough space between each one so they don’t stick. Cover the tray/container. Leave to freeze for 3-5 hours until hardened before transferring to a container or bag.Make sure to seal the bag/container very well to prevent the wontons from possible drying up. Too cold temperatures can cause the wrappers to dry up and cause cracks.

To cook frozen wontons: Boil the wontons directly from frozen, do not thaw.

Press tofu for at least 10 minutes to drain excess liquid. Afterwards, place tofu in a bowl and crumbled with your hands or a fork.Heat a medium-sized pan or wok over medium high. Add in the sesame oil.

Once hot, add in the onion and garlic, for 2 minutes. Add in the carrot and mushrooms. Sauté for another 3 minutes until tender. Add in the crumbled tofu, soy sauce, pepper, and salt, to taste.Mix well and leave to cook over medium high heat for 2 minutes. Add in the cornstarch and mix until well incorporated. The cornstarch will help bind the mixture together. The tofu mixture will thicken as the cornstarch dissolves.

Turn off the heat and transfer the filling to a bowl and leave to cool before using.

Alternative Filling: Homemade Tofu Filling

So flavorful, juicy, tender and deliciously spicy. 

My first time making wontons and this recipe was so good and easy to follow. Used impossible beef.

Making these now and they look so good! I plan to cook these tomorrow, can I keep them in the fridge till then? I haven't got much room in my freezer.

Yum! These were delicious and very fun to make. I put your cookbook on my wishlist for Christmas and received it so I followed the recipe that’s in there. I used about 1.5 tsp of filling in each and made 48 wontons out of it. I boiled 18 for dinner and froze 30. I think I over boiled them by a minute or 2 so I’ll be more careful next time. Very tasty and filling!

Thank you so much for the inspiration!  I had a bunch of stuff in the fridge that needed to be used up that I turned into wonton filling.  This was the chili broth to my wontons I've been looking for! :)

these are so good! I really enjoyed making them too - my only issue is that they cracked a bit when I froze them, so some of them came apart when I was boiling them. I'm not sure why? I wonder if I stuffed them too much or if it was because I left air bubbles in there. regardless of my error they tasted delicious and I am definitely going to make them again!

These are so delicious! How do you keep the wontons from sticking to each other (before you boil them and after)?

Pancakes filled with a mix of scrambled tofu and veggies! These Chinese-Style Savoury Stuffed Breakfast Pancakes are wrapped in homemade dough and pan-fried. These can be made beforehand and stored to be enjoyed anytime!

Chinese-Style Savoury Stuffed Breakfast Pancakes

all-purpose flour

neutral oil

lb extra firm tofu

turmeric powder

tsp black salt (or regular salt)

carrots

chopepd scallions

red bell peppers

tsp 5 spice powder (optional but highly recommended)

tbsp toasted sesame oil (for the vegetable mix)

neutral oil (, for 2 pancakes)

water (,

Add in the flour and salt into a mixing bowl. Mix.

Create a well in the center of the bowl and pour in the warm water.

Use a wooden spoon or spatula to mix the flour and water. Once the dough starts to come together, add in 1 tsp of oil.

For the Dough

Top 7 dimsum recipes from across the web

The most viewed dimsum recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegan Potstickers or Dumplings

Tofu and Mushroom Siomai/Shumai

Fresh Chinese Spring Rolls

Dim Sum Beancurd (Tofu skin) roll

Vegan Wontons in Chili Broth

Chinese-Style Savoury Stuffed Break...

Tofu Skin Roll '腐皮卷'

Top 7 dimsum recipes from across the web

The most viewed dimsum recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Potstickers or Dumplings

Tofu and Mushroom Siomai/Shumai

Fresh Chinese Spring Rolls

Dim Sum Beancurd (Tofu skin) roll

Vegan Wontons in Chili Broth

Chinese-Style Savoury Stuffed Break...

Tofu Skin Roll '腐皮卷'

The most viewed dimsum recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine