Best 2 Mushroom Tofu Jiaozi Chinese Dumplings Recipes

Mushroom tofu jiaozi, or Chinese dumplings, are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. They are made with a simple dough that is filled with a savory mixture of mushrooms, tofu, and vegetables. The dumplings can be boiled, steamed, or fried, and they can be served with a variety of dipping sauces. Whether you are a seasoned dumpling maker or a novice, this article will provide you with the best recipe to create delicious and authentic mushroom tofu jiaozi.

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MUSHROOM TOFU JIAOZI (CHINESE DUMPLINGS)

Mushroom Tofu Jiaozi (Chinese Dumplings) image

Make and share this Mushroom Tofu Jiaozi (Chinese Dumplings) recipe from Food.com.

Provided by Spicy Little Sister

Categories Lunch/Snacks

Time 1h10m

Yield 75 dumplings, 6 serving(s)

Number Of Ingredients 11

Ingredients

1 lb firm tofu
2 cups dried shiitake mushrooms
2 cups mung bean sprouts
3 green onions, chopped finely
1 ball bean thread noodles (fensi)
2 inches minced ginger
6 garlic cloves, chopped
2 tablespoons sesame oil
1 teaspoon salt
1 tablespoon soy sauce
100 dumpling wrappers (shui jiao pi)

Steps:

Boil water and revive the mushrooms by putting them in a capped container with the hot water. When they're revived, cut them into small strips.
Soften the bean thread noodles with some hot water.
Use the remaining hot water to blanch the mung bean sprouts.
Cut up the tofu into small (7mm square) cubes.
Mix all the ingredients in a large bowl, except for the wrappers. Optionally add a beaten egg to make it stick together better.
Make the dumplings: put a small quantity of this mixture in dumpling wrappers, and then pinch the sides together, sometimes a little cold water will help them stay stick together.
Boil a pot of water and throw small batches of the dumplings into the water. They're ready when they float. Scoop them out with a slotted spoon or strainer and then make another batch. Excess dumplings can be frozen.

JIAOZI (CHINESE PORK AND SHRIMP DUMPLINGS)

Jiaozi (Chinese Pork and Shrimp Dumplings) image

Traditional Chinese dumplings made all of the time. Dipping sauce: soy sauce, sugar, ginger, sesame oil, salt, minced garlic, black or white vinegar, sesame seeds, or hot sauce.

Provided by lbudder

Time 1h30m

Yield 8

Number Of Ingredients 15

Ingredients

1 ½ cups cold water, divided
1 tablespoon cornstarch
1 pound fatty ground pork
½ pound uncooked medium shrimp - peeled, deveined, and chopped
1 head Napa cabbage, finely chopped
1 bunch fresh chives, chopped
3 stalks green onions, chopped
2 tablespoons minced fresh ginger root
1 tablespoon minced garlic
2 teaspoons dry white wine
1 teaspoon soy sauce, or more to taste
1 teaspoon sesame oil, or to taste
1 teaspoon salt
¼ teaspoon ground black pepper
2 cups all-purpose flour

Steps:

Mix 1/2 cup cold water and cornstarch in a bowl until combined. Combine the filling: pork, shrimp, cabbage, chives, onions, ginger, garlic, cornstarch paste, wine, soy sauce, sesame oil, salt, and pepper in a large bowl and mix well.
Mix flour and remaining water and knead the dough into a smooth ball. Use extra water/flour to get a slightly smooth and sticky ball. Let sit for 30 minutes. Divide the dough into little balls that roll out into 4-inch diameter circles. You will have about 30 dough circles.
Place 2 teaspoons of the filling onto the middle of each of the dough circles.
Wrap by folding the dough circles with filling in the middle in half and pinching the edges to seal.
Bring a large pot of salted water to a boil. Gently add about 10 dumplings into the boiling water. Bring the water back to a boil and add 1/2 cup more cold water. Repeat this twice before taking the dumplings out to serve; the pork filling should no longer be pink and shrimp should be firm. Repeat the boiling and adding of cold water with each batch of dumplings. Adding the cold water between boils reduces the starch buildup in the water.

Nutrition Facts : Calories 279.3 calories, Carbohydrate 28.1 g, Cholesterol 79.9 mg, Fat 9.5 g, Fiber 2.1 g, Protein 19.2 g, SaturatedFat 3.3 g, Sodium 415 mg, Sugar 1.3 g

Tips:

Prep the Ingredients: Before you start making the jiaozi, prep all the ingredients. This includes chopping the mushrooms, tofu, and scallions, and preparing the sauce ingredients.
Use Fresh Ingredients: Using fresh, high-quality ingredients will make a big difference in the taste of your jiaozi.
Mix the Filling Well: When mixing the filling, be sure to mix it well so that all the ingredients are evenly distributed.
Use a Dumpling Wrapper: You can use store-bought or homemade dumpling wrappers for this recipe. If using store-bought wrappers, be sure to thaw them before use.
Fold the Dumplings: Folding jiaozi can take some practice. There are many different ways to fold them, but the most common method is the crescent fold.
Cook the Dumplings Properly: Jiaozi can be cooked in a variety of ways, including boiling, steaming, or pan-frying. Be sure to cook the dumplings until they are fully cooked through.
Serve with Sauce: Jiaozi are typically served with a dipping sauce. A simple soy sauce and vinegar sauce is a classic choice, but you can also use other sauces, such as chili oil or hoisin sauce.

Conclusion:

Mushroom tofu jiaozi are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. They are easy to make and can be tailored to your own taste preferences. So next time you are looking for a new and exciting dish to try, give mushroom tofu jiaozi a try!

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