People have eaten all kinds of dumplings, but they may not have eaten many tofu dumplings. In fact, adding tofu when making dumplings is a very good choice. Tofu is a very traditional bean product, and tofu is very nutritious, rich in trace elements such as calcium, phosphorus, and iron. Eating tofu can clear heat and moisturize the dryness. The following will introduce the detailed steps of making tofu dumplings.

Materials

Main materials: 4 blocks of tender tofu (2 inches square), 150g of minced pork, 1 tablespoon of mushroom powder, 1 tablespoon of shrimp powder, 1 teaspoon of wine, 3 cups of top-grade soup, 6 slices of ham, a little green vegetable, an appropriate amount of cornstarch.

Method

① Add an appropriate amount of water to the minced pork, chop it, put it in a bowl, and add mushroom powder, shrimp powder, salt, wine, cornstarch, and other seasonings to mix into a paste, divide it into 20 small pieces for later use.

② Cut the hard skin and four sides of each tofu block first, then slice it horizontally into thin slices (about 1/5 inch thick).

③ Spread a square wet white cloth, place a tofu slice at the corner of the cloth, put a piece of meat filling in the center of the tofu slice, lift the cloth corner forward to cover (making the tofu into a triangle to wrap the filling), and then use two fingers to press the two sides of the triangular tofu to make the tofu edges stick together and form a dumpling shape.

④ Gently place each finished dumpling on an oiled plate, then steam all of them in a pot over boiling water for about 8 minutes.

⑤ Bring the soup to a boil in a pot, add ham slices, mushroom slices, and green vegetables, season with salt, and finally thicken with cornstarch and pour into a large plate. Carefully place the steamed tofu dumplings in and mix slightly.

Materials

1 piece of large fermented tofu, 50g of minced pork, 100g of shrimps, 5g of minced garlic, 5g of minced ginger, 15g of celery末, 15g of green scallion末, an appropriate amount of three-color dumpling wrappers, 1/4 teaspoon of salt, 1/4 teaspoon of fresh chicken powder, a little sugar, a little pepper, 1 teaspoon of sesame oil, 1 teaspoon of rice wine

Method

1. Wash the fermented tofu, drain the water, put it in a clean plastic bag, and crush it thoroughly for later use.

2. Wash the shrimps, remove the intestinal mud, and chop them for later use.

3. Take a large bowl, put in the fermented tofu puree from step 1, shrimp puree from step 2, and all other materials and seasonings, mix them thoroughly and marinate for about 15 minutes.

4. Wrap the three-color dumpling wrappers with an appropriate amount of the filling from step 3, fold and seal the edges, and put them in boiling water to cook over high heat. Then, reduce the heat to medium and low, and cook until the dumplings float to the surface. Add a little cold water and continue to cook until it boils again. Repeat this process 2 to 3 times until the dumplings are completely cooked, then remove and drain the water.

Third, Clear Soup Tofu Dumplings