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Monday, May 16, 2011

steamed dumplings with tea smoked tofu and choy sum

steamed dumplings with tea smoked tofu and choy sum

dumpling wrappers
2 cups semolina
1 tbsp sesame oil (NOT toasted)
1/2 tsp sea salt
3/4 cup water

mix ingredients and knead for 10-20 minutes, till dough is very soft and smooth.
let dough rest half hour!!

Tea smoked tofu

2 tbsp shaoshing
1/4 cup tamari
1/4 cup mirin
few cloves garlic, minced
small piece of ginger, minced
1 piece star anise
1 cup seaweed/mushroom stock
a few oolong tea leaves
1 tbsp sesame oil

Slice very firm tofu about 1/8 inch. Marinade a few hours or overnight.

In a stovetop smoker, place 2 tbsp cherry wood chips and 1 tsp oolong tea leaves.
Over medium heat, cook for 30 minutes. Turning the tofu and basting it every 5 minutes.

After tofu is cooked, dice it up

Choy sum
3 cloves garlic, minced
1 tbsp minced ginger
1 bunch large choy sum, blanched then diced
1 tbsp sesame oil
1 tbsp shaoshing
1 tbsp shoyu

Drop choy sum in boiling water or stock and immediately remove it. Dice it up very small, stems and leaves. Careful to make the stems small and not shart edged.

over high heat, stir fry ginger and garlic for 1 minute. Add shaoshing and tamari. Add choy sum and stir well and cook quickly. Remove from heat.  Drain very well!! Let cool, add the diced tofu and you are ready to fill the dumplings.

Roll out the dough to your desired dumpling shape. Fill them and steam for 15 minutes or deep fry till golden.


  1. what do you do after you fill the dumplings? do they have to be cooked or steamed? did i miss a step?

  2. i amended the recipe to answer your question. My apologies for not finishing the recipe and appreciate that you pointed this out!