Vegetarian Dumplings Asian Style | With Tofu & Coriander

For the dough, mix the wheat flour with cornstarch and a pinch of salt in a bowl. Carefully add about 120–130 ml of hot water and stir. Knead the dough thoroughly, wrap it in cling film, and let it rest for 30 minutes.

For the filling, crumble the tofu into small pieces with your hands. Finely chop the yellow onion and spring onions. Press the garlic. Peel and finely dice the ginger. Heat some oil in a coated pan and sauté the prepared ingredients. Once they turn golden brown, add part of the soy sauce (approx. 1 tbsp), stir, and remove from heat. Stir the finely chopped coriander into the cooled mixture.

Roll out the dough 1–2 mm thin on a floured surface (or dusted with a little starch). Cut out circles with a diameter of approx. 8 cm. Place some filling on each circle and seal the edges to form the typical dumpling shape.