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Vegetarian Chinese dumplings
Fruit and vegetables
60g/2¼oz Tenderstem
broccoli
, stems finely chopped and florets separated
2.5cm/1in fresh root
ginger
, peeled and grated
1
spring onion
, trimmed and finely chopped
1 tbsp vegetarian
mushroom
stir-fry sauce (available in Asian supermarkets)
2
spring onions
, sliced
1 red
chillies
, julienned
2 tbsp chopped
fresh coriander
leaves
Cooking ingredients
½
vegetable stock
cube, crumbled
½ tsp golden
caster sugar
¼ tsp
white pepper
½ tsp
sesame oil
Dairy, eggs and chilled
50g/1¾oz smoked
tofu
, drained, rinsed in cold water and cut into cubes
40g/1½oz firm
tofu
, drained, rinsed in cold water and crumbled
Other
¼ tsp salt
½ tsp sea salt
10 sheets shop-bought dumpling wrappers
Back to recipe
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