Triangle Tofu Dumplings
Traditional Cantonese dim sum featuring a savory meat filling wrapped in a tofu skin, steamed until white and triangular in shape. The dumplings have tender skins and fragrant filling, served in a light, savory broth.
Ingredients
Tofu (cut into 1cm thick, 6cm squares, then diagonally into 4 triangles)
4
Lean pork (minced)
100 g
Shiitake mushrooms (diced and minced)
5
Bamboo shoot slices (decoratively cut)
100 g
Scallion (white part diced and minced)
25 g
Sweet potato starch (for mixing filling)
10 g
Lard (for steaming)
to taste
Sesame oil (drizzled on finished dish)
to taste
Salt
to taste
Chicken broth (for steaming)
to taste
Instructions
1
Make the filling
Mince the lean pork into a paste. Dice and mince the shiitake mushrooms, scallion whites, and winter bamboo shoots. Add the sweet potato starch and salt, then mix everything together into a filling.
2
Cut the tofu
Cut the tofu into 1cm thick squares measuring 6cm on each side, then cut each square diagonally to make 4 triangle pieces.
3
Stuff and shape
Place a piece of clean cheesecloth on the left palm with a tofu triangle resting on it, bottom edge toward the palm. With a thin knife in the right hand, make a slit halfway through the thickness at the pointed tip. Stuff the filling into the opening, then gather the cheesecloth around the tofu, pinch the two slanted edges tightly closed, lay flat on the cloth-lined steamer rack, and steam for 5 minutes before removing.
4
Arrange and steam
Take one serving bowl and line the bottom with some shiitake mushrooms and decoratively cut bamboo shoot slices. Arrange the tofu dumplings neatly on top in an inverted pattern, add lard, salt, and a small amount of chicken broth, then steam in the pot until fully done before removing.
5
Plate and serve
When serving, invert the tofu dumplings onto a large serving plate so the mushrooms and bamboo shoots show on top, drizzle with sesame oil, garnish with chopped scallions, and bring to the table.
