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Vegan Recipes Cacao-Shamaness Vegan Chinese Chive Tofu Pockets

Chinese Chive Tofu Pockets

Vegan Juicy Chinese Chive Tofu dumplings with Glass Noodles and Shitake Mushrooms
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Rest the dough 1 hour
Total Time 1 hour 30 minutes
Course Appetizer, Dinner, Lunch
Cuisine Asian, Chinese, Vegan
Servings 12 Pockets
Calories 256 kcal

Equipment

  • Scale
  • Measuring cups
  • Mixing bowl
  • Rolling Pin
  • Wide sutee pan with a lid
  • Spatula
  • Dough cutter

Ingredients
  

* You can make the pockets from all-purpose flour / or whole-spelt flour

    Chinese Pockets Dough - All-purpose flour (makes 6 dumplings)

    • 250 gr White Flour And some more for dusting
    • 150 ml Warm water
    • 2 Tbsp Tapioca starch *Optional - makes it more chewy

    Chinese Pockets Dough - Whole Spelt flour (makes 6 dumplings)

    • 250 gr Whole Spelt flour
    • 170 ml Warm water
    • 2 Tbsp Tapioca starch *Optional - makes it more chewy

    Vegan Chive Tofu Stuffing (enough for 12 dumplings)

    • 2 Tbsp Olive oil For pan frying
    • 300 gr Tofu Finely crumbled
    • 6-8 Dried Shiitake mushroom Rehydrated in hot water and sliced
    • 1 Tbsp Chopped ginger
    • 100-200 gr Chives Chopped
    • 3-4 Green onions Chopped
    • 1 Cup Sweet potato noodles Cooked, rinsed, and chopped to a really short noodles with scissors.
    • 1.5 Tbsp Miso paste
    • 1 Tbsp Sesame Oil
    • 2 Tbsp Soy sauce
    • 1 Tsp Salt
    • ½ Tsp Chinese five-spice
    • ½ Tsp White pepper

    Instructions
     

    For the dumpling dough (same instructions for whichever flour you choose)

    • In a bowl, mix the flour, tapioca, and hot water. At first, use a spoon or a mixing stick, and when it cools down a bit, mix by hand until the mixture is combined.
    • Knead the dough well for about 15 minutes until a smooth dough is obtained. Make a ball out of it and wrap it in baking paper or a bag. Let the dough rest for about an hour and in the meantime, you can prep the filling.

    For The Chive Tofu-Filling

    • Heat a little olive oil in a pan, and fry the ginger and shiitake tofu on medium-high heat for about 10 minutes until the tofu is slightly golden.
    • Add the chives, green onions, noodles, and spices, and mix well.
    • Add the miso, sesame oil, and soy sauce and mix again. If the mixture is dry, you can add a drop of water. Make sure to taste and correct the seasoning. The mixture should come out a little salty, inside the dumplings, the saltiness decreases a little.
    • Let cool for about 10 minutes.

    Assembling

    • Remove the ball of dough from the bag and, using a dough cutter, cut 6 pieces of equal weight as much as possible. Shape them into a ball.
    • Flour the surface so that the dough does not stick, and use a rolling pin to roll the dough from side to side to create a thin circle of dough that can be filled.
    • Fill the pockets in the center with 2-3 tablespoons of the filling, fold the pocket over the filling, and firmly tighten the edges to close the pockets well.
    • Prepare half a cup of lukewarm water on the side for each frying round. Heat a little oil in a pan on medium, slightly high heat, and fry the dumplings on one side until golden.
    • Turn the dumplings to the other side with a spatula, add the water, and continue cooking in a covered pan until there is no water left in the pan and the dumplings are well-steamed and have a nice color on both sides.
    • Can be served with homemade Chili Oil - Get the recipe HERE, soy sauce, or any sauce you like.
    Keyword Chive Pockets, Vegan Chive Pockets, Whole Wheat Chive Pockets