Watercress-and-Tofu Dumplings

Name: Watercress-and-Tofu Dumplings
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 48
Cuisine: Global
Ingredients: 1 large egg; 591 milliliters all-purpose flour, plus more for sprinkling; 2 garlic cloves, minced; 1 teaspoon salt; 2 scallions, minced; 1 teaspoon Asian sesame oil; 397 grams block firm tofu, drained and finely diced; 59 milliliters vegetable oil; 237 milliliters water; 59 milliliters finely chopped water chestnuts; 283 grams watercress, tough stems discarded, leaves coarsely chopped; 0 teaspoons white pepper

Watercress-and-Tofu Dumplings might be just the hor d'oeuvre you are searching for. This recipe serves 48. One portion of this dish contains around 2g of protein, 2g of fat, and a total of 42 calories. This recipe covers 2% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes. Head to the store and pick up asian sesame oil, water chestnuts, vegetable oil, and a few other things to make it today. It is a good option if you're following a dairy free and vegetarian diet.

Instructions

Put the flour in a medium bowl.

Ingredients you will need

All Purpose Flour

Equipment you will use

Bowl

Add the water in a steady stream, stirring until a raggy dough forms. Turn the dough out on a work surface and knead until smooth, about 5 minutes.

Ingredients you will need

Dough

Water

Sprinkle the dough with flour, cover loosely with plastic wrap and let stand at room temperature for 15 minutes.

Ingredients you will need

Dough

All Purpose Flour

Wrap

Equipment you will use

Plastic Wrap

In a large skillet, cook the watercress over moderately high heat until wilted, about 2 minutes; squeeze out any liquid.

Ingredients you will need

Watercress

Equipment you will use

Frying Pan

Transfer to a large bowl and let cool.

Equipment you will use

Bowl

Add the tofu, scallions, garlic, water chestnuts, sesame oil, egg, salt and white pepper. Using your hands, knead the mixture to form a coarse paste.

Ingredients you will need

Water Chestnuts

White Pepper

Sesame Oil

Green Onions

Garlic

Salt

Tofu

Egg

Line a baking sheet with wax paper and dust with flour. Quarter the dumpling dough. On a lightly floured work surface, roll each piece of dough into a 12-inch rope.

Ingredients you will need

Dough

All Purpose Flour

Roll

Equipment you will use

Baking Sheet

Wax Paper

Cut each rope into 12 pieces and roll into balls; sprinkle with flour. Working with 5 or 6 balls at a time, roll to 3 1/2-inch rounds.

Ingredients you will need

All Purpose Flour

Roll

Brush the excess flour off of the rounds. Spoon 1 tablespoon of the filling onto the center of each round. Bring up the sides of the wrapper; press and pleat the edges to seal in the filling. Lift each dumpling by the pleated edge, transfer to the baking sheet and press down lightly to flatten. Repeat with the remaining dough.

Ingredients you will need

Dough

All Purpose Flour

Equipment you will use

Baking Sheet

In a very large nonstick skillet, heat 2 tablespoons of the oil. Arrange half of the dumplings in the pan, pleated edge up. Cook over high heat until the bottoms are lightly browned, about 2 minutes.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add 1/2 cup of water to the skillet, cover and cook until the water is evaporated and the dumplings are cooked through, about 5 minutes longer. Uncover and cook until the bottoms are well browned, about 1 minute longer.

Ingredients you will need

Water

Equipment you will use

Frying Pan

Transfer the dumplings to a plate. Cook the remaining dumplings in the remaining oil and serve.

Ingredients you will need

Cooking Oil