• 36servings
  • 60minutes

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB1, B2
MineralsZinc, Fluorine, Magnesium, Chlorine, Phosphorus

Ingredients Jump to Instructions ↓

  1. Sauce

  2. 1/3 cup soy sauce

  3. 1/4 cup unseasoned rice vinegar

  4. 2 tablespoons Chinese chili-bean paste

  5. 2 large scallions, white parts only, thinly sliced

Instructions Jump to Ingredients ↑

  1. In a small bowl, combine the soy sauce, vinegar, chili-bean paste and scallions.

  2. 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.

  3. 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.


Send feedback