Triangular Tofu Dumplings
Cut tofu into blocks and wrap with a meat filling shaped into triangles. Steam, then invert into a bowl and serve with chicken broth and shiitake mushrooms.
Ingredients
Tofu (cut into 1 cm thick, 6x6 cm blocks, then diagonally cut into 4 triangular pieces)
4
Lean meat (minced into a paste)
100 g
Shiitake mushrooms (diced and minced)
5
Bamboo shoot slices (diced and minced)
100 g
Scallion (white part diced and minced)
25 g
Sweet potato starch
10 g
Lard
to taste
Sesame oil
to taste
Fine salt
to taste
Chicken broth
to taste
Instructions
1
Make the filling
Mince the lean meat into a paste, dice and mince the shiitake mushrooms, scallion whites, and winter bamboo shoots, then add sweet potato starch and fine salt, mix well to form the filling.
2
Wrap the tofu dumplings
Cut the tofu into 1 cm thick, 6x6 cm blocks, then diagonally cut each block into 4 triangular pieces. Place a clean piece of gauze on your left palm, set a triangular tofu piece on it with the base facing your palm. Use a thin knife to cut a slit halfway down the pointed end, stuff the filling into the slit, then fold the gauze over and twist the two slanted sides of the tofu tightly. Place it flat on a cloth-lined rack, steam in a pot for 5 minutes, then remove.
3
Steam in an inverted bowl
Take a bowl, first place some shiitake mushrooms and flower-cut bamboo shoot slices at the bottom, then arrange the tofu dumplings neatly in rows. Add lard, fine salt, and a small amount of chicken broth, steam in a pot until cooked, then remove.
4
Plate and serve
When serving, invert the bowl onto a large plate, drizzle with sesame oil, garnish with chopped scallions, and serve.
