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Tofu Crystal Dumplings (Chinese Vegan Har Gow Recipe)
These Tofu Crystal Dumplings are my vegan version of the classic steamed Har Gow dumplings which I love. They're folded slightly differently to mark them apart but the highly flavoured tofu filling is easily on par with the original prawn filling.
Equipment
Ingredients
For the Filling
- 100 g Firm Tofu
- 5 g Chinese Dried Mushroom
- 2 Spring Onions (Scallions)
- 0.5 tsp Fine/Table Salt
- 0.5 tsp Sugar
- 2 tbsp Cornflour (Cornstarch)
- 1 tbsp Light Soy Sauce (Gluten free if required)
- 1 tsp Sesame Oil
For the Dough
- 90 g Wheat Starch
- 60 g Tapioca Flour
- 60 g Cornflour (Cornstarch)
- 1.5 tsp Sugar
- 1 tsp Fine/Table Salt
- 180 g Water
- 1 tbsp Vegetable Oil
Instructions
Prepare the Filling
- Very finely mince 100g Firm Tofu. Remove any moisture using kitchen roll until it is as dry as possible.
- Also mince 5g Chinese Dried Mushroom and 2 Spring Onions.
- Add the tofu, mushroom and spring onion to a small mixing bowl along with 0.5 tsp Fine Salt, 0.5 tsp Sugar, 2 tbsp Cornflour, 1 tbsp Light Soy Sauce and 1 tsp Sesame Oil.
- Mix everything extremely thoroughly to combine. I use my hands to scrunch everything together. Leave the mix to sit in the fridge for at least 10 minutes.
Prepare the Dough
- Combine 90g Wheat Starch, 60g Tapioca Flour, 60g Cornflour, 1.5 tsp Sugar and 1 tsp Fine Salt in a medium bowl.
- Add 180g Boiling Water, mix quickly for only 20 seconds then cover the bowl and leave for 3 minutes. This 'cooks' the flour.
- Add 1 tbsp Vegetable Oil to the dough and knead until very smooth.
- This doesn't take long at all. And it goes VERY smooth.
- Divide the dough into thirds, roll each chunk into a thick sausage and then divide each sausage into 8 equal pieces. (this will vary if you have adjusted the portions for this recipe). You should end up with 24 pieces in total. You will use offcuts to make the remaining dumplings.
- Keep the dough balls in a plastic bag with the top kept tightly wound to stop them from drying out.
Assemble the Dumplings
- Assemble the tofu mix, dough pieces, rolling pin, board and cookie cutter in one place.
- Roll out one of the dough balls to about 0.5mm thick.
- Keep turning and flipping the dough to prevent it sticking. Do not use flour or oil.
- Cut out a round with a smooth edged 3 inch cookie cutter.
- Squeeze the cuttings together and place back in the plastic bag with the rest of the dough.
- Pick up the dough round and add about a teaspoon of filling.
- Fold the dough oven in half to form a half moon.
- Press the edges together all the way around the seam until it is fully sealed.
- Bring the pointy ends together in the middle of the dumpling and squeeze them together.
- Place the folded dumpling onto a tray and continue to repeat with the other balls of dough.
- There should be some filling left so squeeze together all the off cuts and roll them out. Form as many extra dumplings as you can get with the remaining dough and filling.
To Steam the Dumplings:
- To cook the dumplings, place them in a steamer basket and cook for 8 minutes over boiling hot water. To cook from frozen, allow 12 minutes.
Nutrition (Approx)
Calories: 37kcal | Carbohydrates: 7g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 152mg | Potassium: 36mg | Fiber: 0g | Sugar: 0g | Vitamin A: 10IU | Vitamin C: 0.2mg | Calcium: 7mg | Iron: 0.1mg