Low-Carb Tofu Skin Pan-Fried Dumplings
Healthy Dumplings Without Wrappers! Low-Carb Tofu Skin Pan-Fried Dumpling Recipe
Introducing low-carb pan-fried dumplings made without traditional wrappers, using tofu skin, a popular ingredient in Mala Tang! Enjoy delicious meals even while dieting with these flavorful tofu skin dumplings. Start your healthy journey deliciously! Recipes from the World, Man-Key Recipe.
Tofu Skin Dumplings- 2 sheets Tofu Skin (Yuba)
- 2 Tbsp Starch Slurry (1 Tbsp water + 1 Tbsp cornstarch)
- A little Cooking Oil (for frying)
Delicious Filling- 100g Ground Pork
- 40g Chives (about 5-6 stalks)
- 1/6 Onion (small size)
- 1/6 Carrot (small size)
- 1/2 Tbsp Minced Garlic
- 1/2 Tbsp Soy Sauce
- 1/4 tsp Salt
- Pinch of Black Pepper
- 1/2 Tbsp Sesame Oil
Tangy Mustard Dipping Sauce- 1/2 Tbsp Prepared Mustard
- 1 Tbsp Sugar
- 1 Tbsp Vinegar
- 1/2 Tbsp Soy Sauce
- 100g Ground Pork
- 40g Chives (about 5-6 stalks)
- 1/6 Onion (small size)
- 1/6 Carrot (small size)
- 1/2 Tbsp Minced Garlic
- 1/2 Tbsp Soy Sauce
- 1/4 tsp Salt
- Pinch of Black Pepper
- 1/2 Tbsp Sesame Oil
Tangy Mustard Dipping Sauce- 1/2 Tbsp Prepared Mustard
- 1 Tbsp Sugar
- 1 Tbsp Vinegar
- 1/2 Tbsp Soy Sauce
Cooking Instructions
Step 1
Mince the filling vegetables: First, wash and peel the onion and carrot. Then, finely mince them using a food processor or a knife. Using a food processor will result in a finer mince, leading to a smoother texture for the dumpling filling.
Step 2
Prepare the chives: Wash the chives thoroughly and pat them dry. Finely chop them so they can be well mixed into the dumpling filling.
Step 3
Season and mix the filling: In a bowl, combine the minced vegetables, chopped chives, and ground pork. Add the minced garlic, soy sauce, salt, pepper, and sesame oil. Mix and knead the ingredients with your hands until they become cohesive and sticky. Kneading thoroughly is crucial to ensure the ingredients bind together well.
Step 4
Prepare the tofu skin: The tofu skin will be used as a wrapper. Cut each sheet of tofu skin into manageable pieces, typically about 10-15 cm in length. If they are too large, they will be difficult to roll, and if they are too small, the filling might show through, so choose an appropriate size.
Step 5
Fill and roll the dumplings: Lay one piece of tofu skin flat. Spread a thin layer of starch slurry evenly over its surface. The starch slurry acts as a binder, helping the tofu skin adhere to itself. Place a suitable amount of the prepared filling onto the tofu skin. Carefully roll it up tightly, ensuring the tofu skin doesn’t tear. You can apply a little more starch slurry to the end to help seal it securely.
Step 6
Pan-fry until golden brown: Heat a frying pan over medium heat and add enough cooking oil. Place the rolled tofu skin dumplings into the hot pan and pan-fry them until they are golden brown and slightly crispy on all sides. The tofu skin will become chewy as it cooks, and the exterior will turn wonderfully crisp, making them extra delicious. Ensure the filling is cooked through without burning the exterior.
Step 7
Serve with delicious sauce: In a small bowl, combine the prepared mustard, sugar, vinegar, and soy sauce. Mix well until the sugar dissolves to create a tasty mustard dipping sauce. Arrange the finished pan-fried dumplings on a plate and serve with the prepared mustard sauce. Enjoy your low-carb tofu skin pan-fried dumplings! You can also make a soy sauce-based dipping sauce according to your preference.
