Mad Dog Chilli Jam & Tofu Dumplings
- 20 dumpling wrappers, store bought or home-made
- 375g firm tofu
- 3 spring onions, thinly sliced
- 3 tbsp soy sauce
- 2 tsp sesame oil
- 1tbsp minced ginger, optional
- 3-4 tsp Mad Dog Chilli Jam
- 1tbsp oil, for pan frying
- Water for steaming
- Soy sauce and sesame oil to serve
- Crumble the tofu into small pieces in a medium sized bowl. Stir through the chopped spring onions, soy sauce, sesame oil, ginger (if using) and Mad Dog Chilli Jam until well mixed.
- Dip your index finger in a little water and run it around the top half edge of a dumpling wrapper.
- Take a scant tablespoon of filling and place it in the centre of your dumpling wrapper. Fold the wrapper in half over the filling to make a half moon shape and pinch one end. Work your way along the edges of the dumpling, pleating one side of the dumpling wrapper at regular intervals and pressing both sides together as you go, making sure the dumpling is well sealed. This will make a crescent shaped dumpling with a flat side. Pinch at the other end to seal all the filling in. Set aside on a plate and repeat with the remaining dumplings.
- Heat a tablespoon of oil in a medium sized frying pan with a lid over medium heat. With the lid off, place the dumplings flat side down into the hot oil and allow to pan fry for a minute or two, until the bottoms are golden. Grab the lid of your frying pan in one hand and with your other hand carefully pour water into the frying pan until it is around ¾ cm deep; quickly put the lid on your frying pan to allow the dumplings to steam.
- Let the dumplings cook for around 5 minutes, or until the water has disappeared and the dumpling wrappers are semi-translucent. Remove the lid and allow to cook for a further minute or so, to crisp up the bottoms of the dumplings once again.
- Serve hot with soy sauce and sesame oil for dipping.