Vegetarian Dumplings Asian Style

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

For the filling, crumble the tofu into fine crumbs with your hands. Finely chop the yellow onion and spring onions. Press the garlic and peel and finely dice the ginger. Heat the vegetable oil in a coated pan and sauté the prepared ingredients. Once they turn golden brown, add 1 tbsp of soy sauce. Stir and remove from heat. Stir the finely chopped coriander into the cooled mixture.

Roll out the dough thinly (1–2 mm) on a lightly floured surface. Cut out circles with a diameter of approx. 8 cm. Place some filling on each circle and firmly seal the edges to form a traditional dumpling shape.