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Dumplings With Chile Crisp Recipe

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★★★★★

4.4 from 63 reviews

These vibrant vegetarian dumplings are filled with tofu, fresh greens, and a spicy chile crisp for a flavorful bite. They are pan-fried with a steam-fry technique to achieve crispy bottoms and tender, translucent wrappers. Perfect as an appetizer or main dish, these dumplings combine a savory mixture of tofu, spinach, garlic chives, and celery with a punch of umami and heat from soy sauce and chile crisp.

Ingredients

Scale

Filling

  • 8 ounces firm tofu, cut into 1/4-inch slices
  • 6 ounces spinach, watercress, or baby bok choy, finely chopped (about 3 cups)
  • 3 ounces garlic chives or scallions, thinly sliced (about 1 cup)
  • 1 teaspoon kosher salt
  • 2 celery stalks, finely chopped (about 1/2 cup)
  • 1 tablespoon soy sauce, plus more for serving
  • 1 tablespoon chile crisp, plus more for serving

Dumplings & Cooking

  • 35 homemade dumpling wrappers or store-bought round wrappers
  • Grapeseed or other neutral oil, for frying

Serving

  • Chinese black vinegar or rice vinegar and sesame oil, for serving

Instructions

  1. Press the tofu: Arrange tofu slices in a single layer on a clean kitchen towel or between double layers of paper towels. Roll tightly as if a sleeping bag, then squeeze over the sink to remove excess liquid. Let stand for 10 minutes, replacing the towel if soaked to continue pressing out moisture.
  2. Prepare the greens: Toss spinach, chives, and salt in a colander. Let stand for 10 minutes to wilt. Squeeze out as much liquid as possible over the sink, then transfer to a large bowl.
  3. Make the filling: Crumble the pressed tofu into the greens bowl. Add celery, soy sauce, and chile crisp. Stir thoroughly to combine and taste; adjust soy sauce and chile crisp if desired for balanced flavor.
  4. Assemble the dumplings: Set up an assembly line with filling, wrappers, and a small bowl of water. Using a small spoon, scoop filling and press into a little football shape. Place in center of wrapper, moisten edges with water, fold into a half-moon, and pinch edges to seal, pleating decoratively if desired. Place dumplings upright on work surface. Repeat with remaining wrappers and filling.
  5. Cook the dumplings: Heat a well-seasoned cast-iron or nonstick skillet over medium heat and coat with a thin layer of oil. Arrange dumplings pleated side up, spaced about 1/3 inch apart to fill the pan. Add cold water to reach 1/3 inch up the sides (about 1/4 cup for 8-inch pan, 1/2 cup for 10-inch pan). Cover and cook until water has mostly evaporated and popping sound turns to a low crackle, about 10 minutes.
  6. Finish cooking and serve: Uncover and check bottoms for golden brown color and translucent dough through the top. If needed, cook uncovered 1-2 more minutes. Let dumplings rest 1 minute to release naturally from pan. Transfer to plate, browned side up. Serve hot with dipping sauce made from soy sauce, chile crisp, vinegar, and sesame oil as desired.

Notes

  • Pressing tofu well is key to removing excess water for a better filling texture.
  • Wilt and drain the greens thoroughly to avoid soggy dumplings.
  • You can freeze assembled dumplings on a baking sheet until firm, then store airtight for up to 3 months.
  • The cooking technique used is pan-frying with steaming (steam-fry), so use a heavy-bottomed skillet or cast iron for best results.
  • Customize the dipping sauce with your preferred ratio of soy sauce, vinegar, chile crisp, and sesame oil.
  • Ensure the pan is covered during steaming to cook dumplings evenly and keep wrappers tender.

Keywords: vegetarian dumplings, tofu dumplings, chile crisp dumplings, Chinese dumplings, pan-fried dumplings, steam-fried dumplings

Find it online: https://tastybella.com/dumplings-with-chile-crisp-recipe/