Recipe

Gochujang Tofu Dumplings @thecuriouschickpea

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Gochujang Tofu Dumplings @thecuriouschickpea
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📋Ingredients:⠀
Dumpling Dough:⠀
2 cups (260g) all purpose flour⠀
1/4 tsp (1.5g) salt⠀
1 tbsp (12g) oil⠀
3/4 cups + 1 tbsp (185g) boiling hot water⠀
Dumpling Filling:⠀
1 tbsp oil⠀
14oz extra firm tofu, pressed* and crumbled⠀
2 cups (180g) green cabbage⠀
1/2 cup (50g) chopped green onions⠀
3-4 cloves garlic, minced⠀
1/4 cup chopped cilantro (leaves and stems)⠀
1/4 cup (75g) gochujang paste⠀
2 tbsp hot water⠀
1 tbsp toasted sesame oil⠀
1 1/2 tsp soy sauce⠀
sesame seeds for the bottom of the wrappers (optional)⠀

Instructions: ⠀
Prepare the dumpling dough: in a stand mixer bowl combine the flour, salt, oil, and boiling hot water. Stir with a wooden spoon to combine bring into a rough dough. Using the dough hook on a stand mixer knead on low speed for 3 minutes, turn off and let the dough rest for 5 minutes, then knead an additional 3 minutes on low speed.⠀
Turn out onto the counter and knead by hand for about 1 minute and make any last adjustments with flour or water to make a smooth and supple dough that’s slightly tacky (but not sticky) to the touch. Cover with a damp towel and let the dough rest for about 20 minutes while you prepare the filling. Alternatively you can knead by hand, just let the dough cool enough to not burn your hands and follow the same knead 3m, rest 5m, knead 3m pattern, making adjustments with flour as you knead.⠀
Prepare the filling: Heat a skillet over medium heat, add 1 tablespoon of oil and add the tofu. Fry for 4-5 minutes, stirring occasionally. Add the cabbage, green onion, garlic, plus a pinch of salt and let cook 5-6 minutes until the cabbage has released its water and the mixture has cooked down.⠀
In a small mixing bowl, mix together the gochujang paste, hot water, toasted sesame oil, and soy sauce to form a smooth sauce. Add the sauce to the tofu mixture along with the cilantro, stir to combine then turn off the heat and let cool to room temperature. You can
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