- 250 grams silken tofu
- 4 garlic cloves
- 2 inch knob peeled ginger
- 150 grams choy sum
- 400 grams corn kernels
- 50 grams mixed dried forest mushrooms
- 1 teaspoon salt
- 1/ 4 head of cut into florets cauliflower
- 330 grams dumpling wrappers
In a small bowl, re-hydrate the mushrooms by pouring about a cup of boiling water over and leaving to seep for 5 minutes.
In a food processor, blitz together the tofu, corn, choy sum, garlic, ginger, salt and hydrated forest mushrooms (not the liquid) and cauliflower until smooth.
In a small pan, heat the oil and fry off the tofu mixture until it turns a slightly deeper green. Place in a bowl and leave too cool.
Once thee filling has cooled, working with one wrapper at a time, gently trace half or one side (if the wrapper was shut) with water. Place a teaspoon of mixture in the center and fold, closing the side that hasn’t been brushed with water with the side that has (this will glue the dumpling shut). Gently press the edges together and either leave like this or pleat.
Either steam in a dumpling basket for 4-5 minutes or using the mushroom broth mixed with an extra cup of water (optional beef stock for extra depth), poach until the wrapper turns translucent. Add some extra choy sum in the last minute of cooking. Finish with sliced scallions.