Tofu Potstickers

Ingredients （ yields : 24 pieces )

• 180 g all-purpose flour

• 1/4 tsp salt

• 90 g water (more or less)

• 90 g firm tofu

• 90 g shiitake mushrooms

• 1 egg

• 1 tbsp + 2 tbsp olive oil

• 1 tbsp soy sauce

• 1 tbsp hoisin sauce

• 2 tbsp freshly minced chives

• 1/2 tsp five-spice powder

• A pot of hot water

Realisation

1. In a mixing bowl, mix the flour with the salt;

2. Gradually add the water, stirring with a wooden spoon until the dough starts to come together;

3. Turn the dough onto a floured surface and knead until smooth and elastic, about 8 minutes;

4. Cover the dough with a damp cloth and let it rest for 1 hour;

5. Grate the tofu;

6. Finely mince the mushrooms;

7. Mix the tofu and mushrooms together;

8. Add the egg, 1 tbsp of oil, soy sauce, hoisin sauce, minced chives, and five-spice powder and mix until well combined, which will form the filling;

9. Divide the rested dough into 24 portions and roll each portion into a ball;

10. Roll each ball into a thin circle, about 8 cm in diameter;

11. Place 1 rounded teaspoon of filling in the middle of one wrapper, then fold and seal the edges to form your desired dumpling shape;

12. Repeat the same process with the rest of the wrappers;

13. Heat 2 tbsp of oil in a skillet and sear the bottom of the dumplings until golden;

14. Add hot water from the edge of the skillet, until the water is halfway up the height of the dumplings;

15. Cook on high heat with a lid on until all the liquid has almost evaporated, about 5 minutes;

16. Turn off the heat and keep the lid on for another minute;

17. Divide the dumplings into serving bowls with their golden side up;

18. Serve with desired sauce and enjoy!