agadashi tofu dumplings
- 2 cloves garlic, crushed
- 1 teaspoon finely grated ginger
- 200g firm silken tofu, crumbled
- 2 teaspoons dashi powder+
- 2 tablespoons finely chopped green onion (scallion)
- 200g pork mince
- 1 teaspoon sea salt flakes
- cracked black pepper
- 32 gow gee wrappers
- 1 cup (250ml) water
- 2 teaspoons cornflour (cornstarch)
- 1 tablespoon vegetable oil
- bonito flakes+, to serve
- 2 tablespoons grated daikon radish, to serve
- ¼ cup (60ml) mirin (Japanese rice wine)
- 2 tablespoons soy sauce
- 1 teaspoon dashi powder+
- ½ cup (125ml) water
- Place the garlic, ginger, tofu, dashi, onion, pork, salt and pepper in a medium bowl and mix to combine. Place 2 teaspoons of the mixture in the centre of a gow gee wrapper. Brush the wrapper edges with water, fold over and pinch the edges together to seal. Repeat with the remaining mixture and wrappers.
- Place the water and cornflour in a small bowl and whisk to combine. Heat half the oil in a large non-stick frying pan over medium heat. Add half the dumplings, flat-side down, and cook for 2 minutes. Pour over half the cornflour mixture, cover with a tight-fitting lid and cook for a further 3 minutes. Uncover and cook for 3–4 minutes or until the water has evaporated, leaving a golden lattice. Turn out dumplings onto a plate and repeat with the remaining oil, dumplings and cornflour mixture.
- While the dumplings are cooking, make the agadashi sauce. Place the mirin, soy sauce, dashi and water in a small saucepan over high heat and bring to the boil. Serve the dumplings with the warm agadashi sauce, bonito flakes and grated daikon. Serves 6.
+ Dashi powder is a soup stock base and bonito flakes (also known as katsuobushi) are Japanese dried fish flakes. Both are available from Asian supermarkets and Asian grocers.
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