Ingredients (15-20 dumplings):
The dough:
5 dl flour
2,5 dl lukewarm water
Filling:
4 dl pre-shredded cabbage and carrot mix
0.5 onion, chopped
100 g mushroom
0.5 dl fresh cilantro
127 g tofu
1 tsp fresh ginger, grated
1 tsp garlic, grated
1 tbsp soy sauce
1 vegetable bouillon cube dissolved in ½ dl hot water
sauce:
1 tbsp soy sauce
¼ tbsp sesame oil
salt
pepper
How to:
Dough:
Combine the lukewarm water with the flour in a bowl, until the mixture starts to combine. Then pour it onto a floured workspace and knead the dough for about 5 minutes until it’s smooth and soft. Cover it with a towel and put it aside while we make the filling.
Filling:
Blend in a food processor the cabbage mix, mushroom, onion and cilantro. Pour it over into a large bowl and add all the rest of the ingredients and combine with hands.
Now, roll out the dough to 3mm thickness, and with a cookie cutter och glass, cut out as many and big circles as you like, reroll the excess dough and do it all over again until you have used up all of your dough.
Scoop a tablespoon of the filling in the center of each dough circle. Seal the dumplings with the twist and pinch technique and fill your steamer with the dumplings (make sure they are not too close together otherwise they will stick to each other). Place the steamer on top of a pot of boiling water and steam for about 8-10 minutes.
Sauce:
In a small bowl, combine soy sauce, sesame oil, salt and pepper and serve next to the dumplings. Enjoy!