Stuffed Tofu Dumplings

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1/3 cup soy sauce
• 1/4 cup unseasoned rice vinegar
• 2 large scallions, parts only, thinly sliced
• 2 1/4 lbs firm tofu, cut into thirty-six 1 1/2-inch cubes
• 1 lb ground lamb or 1 lb ground chicken or 1 lb ground turkey
• 4 large scallions, green parts only, thinly sliced
• 3 tablespoons soy sauce
• 1 tablespoon chinese chili bean paste
• 1 tablespoon fermented black beans, rinsed and finely chopped
• 1 tablespoon cornstarch
• 1 minced garlic clove
• 1 large beaten egg
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper

Recipe

• 1 sauce: in a small bowl, combine the soy sauce, vinegar, chili-bean paste and scallions.
• 2 the tofu: with a small melon baller, hollow out the tofu cubes and reserve the balls.
• 3 put the tofu balls in a large bowl and add the remaining ingredients.
• 4 with your hands, mix thoroughly.
• 5 carefully stuff each tofu cube with the meat. spread a little cornstarch in the hole to ensure the meat stick onto the tofu(this is optional).
• 6 to steam the tofu:.
• 7 fill a wok or a very large skillet with 2 inches of water and bring to a boil.
• 8 arrange the dumplings in a double-tiered bamboo steamer; set the steamer over the boiling water.
• 9 cover and steam until the filling is firm and cooked throughly, it would take about 10 minutes.
• 10 serve the dumplings with the sauce.