Vegan Tofu-Pak Choi Dim Sum

Ingredients for 4 servings:

• 250 g flour
• 125 ml water, hot
• ½ tsp salt
• 1 pack of tofu, approx. 200 g
• 1 large pak choi or 2 small
• 1 onion(s)
• e.g. chili powder
• e.g. curry powder
• n. B. Pfeffer
• n. e.g. herbs, e.g. B. Basil
• 1 small bottle(s) of soy sauce

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

Mix the flour with the salt in a bowl. Add the hot water and knead well with a mixer or food processor. Cover the finished dough and set aside. Wash the tofu and cut into small cubes. Wash the bok choy and also chop it finely. Peel and chop the onion. Place the tofu, bok choy, and onion in a pan and fry briefly with a little soy sauce, herbs, and spices. It tastes best with plenty of chili powder (or less if you don’t like it too spicy) and a little curry powder. I usually just add whatever herbs I have on hand. After seasoning, transfer the fried filling to a bowl and set aside. Knead the dough again thoroughly and divide it into small pieces. Roll out each portion thinly and as round as possible. Use a spoon to place some of the filling in the center and fold the dough parcel together. There are several options here. I opted for the round version. Steam the finished dumplings for about 10 minutes using a steamer or steamer basket. If you don’t have one, you can simply use a large pot and a colander. The colander should just rest on top of the pot and not touch the water in the pot. The lid of the pot should fit into the colander, but the construction should not be too wobbly! Once the water boils, place the dumplings in the colander, leaving some space between them, and place the lid on top. The steamed dumplings are best served warm with soy sauce. Leftovers can be refrigerated and fried 1-2 days later.