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soy sauce rice vinegar Chinese chili-bean scallions firm tofu ground turkey scallions soy sauce Chinese chili-bean black beans cornstarch garlic egg kosher salt freshly ground pepper
Viewed: 63 - Published at: 5 years agoIngredients
- 1/3 cup soy sauce
- 1/4 cup unseasoned rice vinegar
- 2 tablespoons Chinese chili-bean paste
- 2 large scallions, white parts only, thinly sliced
- 2 1/4 pounds firm tofu, cut into thirty-six 1 1/2-inch cubes
- 1 pound ground turkey
- 4 large scallions, green parts only, thinly sliced
- 3 tablespoons soy sauce
- 1 tablespoon Chinese chili-bean paste
- 1 tablespoon fermented black beans, rinsed and finely chopped
- 1 tablespoon cornstarch
- 1 garlic clove, minced
- 1 large egg, beaten
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
Method
- In a small bowl, combine the soy sauce, vinegar, chili-bean paste and scallions.
- With a small melon baller, hollow out the tofu cubes and reserve the balls.
- Put the tofu balls in a large bowl and add the remaining ingredients.
- Using your hands, mix thoroughly.
- Carefully stuff each tofu cube with 1 level tablespoon of the filling, mounding it.
- Fill a wok or a very large skillet with 2 inches of water and bring to a boil.
- Arrange the dumplings in a double-tiered bamboo steamer; set the steamer over the boiling water.
- Cover and steam until the filling is firm and cooked through, about 10 minutes.
- Serve the dumplings with the sauce.
