A traditional mix of simple ingredients, with sweetcorn, spring onions, Chinese mushrooms, carrots and coriander combined with a spicy but light beancurd sauce to add extra depth and texture.
Fermented tofu also called fermented beancurd also known as tofu cheese, soy cheese or preserved tofu is a form of processed, preserved tofu used in East Asian cuisine as a condiment made from soybeans. The ingredients typically are soybeans, salt, rice wine and sesame oil or vinegar. In mainland China the product is often freshly distributed. In overseas Chinese communities and Southeast Asia commercially packaged versions are often sold in jars containing blocks 2cm to 4cm square by 1cm to 2 cm thick soaked in brine with select flavourings.
Fermented tofu is commonly used as a condiment, combined in to sauces to accompany hot pot, or consumed at breakfast to flavour rice, porridge, gruel or congee. Usually either several bricks are placed in a small bowl covered in the flavoured brine or one to one half bricks are placed into a bowl. Then, chunks are broken off the brick and consumed with a mouthful of porridge or gruel. The brine may also be used for flavouring. Fermented bean curd can also be added in small amounts, together with its brine, to flavour stir-fried or braised vegetable dishes (particularly leafy green vegetables such as water spinach).
Fermented bean curd has a special mouthfeel similar to certain dairy products due to the breakdown of its proteins which takes place during the air drying and fermentation. Lacking strong flavour, fermented bean curd takes on the aroma and taste of its soaking liquid. The flavour is salty with mild sweetness. The texture and taste of fermented bean curd resembles a firm, smooth paste not unlike creamy blue cheese. (Indeed, this kind of tofu is sometimes called “Chinese cheese” in English). Refrigerated, it can be kept for several years, during which time its flavour is believed to improve.
The creation of soybean curd is attributed to Liu An (179 – 122 BC), king of Huainan. Manufacture spread began during the Han Dynasty in China after it was created. The date when the preservation of this curd began is unknown, but most likely was derived from those wishing to preserve the curd that had appeared to have gone bad.
Dumplings can be boiled in hot water, steamed in a basket or lightly pan fried for a satisfying meal. Why not create an authentic Asian experience with some Dark Vinegar or Chilli Oil dip for that mouth watering appeal.
All Vegetarian and Vegan Dumplings are packed in 12’s. Because the dumplings are hand made, they may vary in appearance and weight and due to the perishable nature of the vegetables and the retention of water, we advise that these dumplings are best consumed within 24 hours of delivery. These dumplings are not suitable for freezing. The pack size is approximately 310g.
|Filling Ingredients: Chinese Mushroom, Carrot, Coriander, Spring Onion, Sweetcorn, Vegetable Stock (Contains Celery Powder & Celery Extract), Egg, Fermented Chilli Bean Curd.|
|Pastry Skin Ingredients: Wheat Flour, Water, Maize Starch.|
|Nuts & Allergens: Wheat Flour, Soybean, Celery, Egg.|
|1||Add water into a medium sized saucepan filling 2/3 of the pan and bring to a boil on a high heat.||Use a non-stick pan with a lid and heat on medium heat for a minute. Add 1-2 tablespoons of cooking oil (preferably not olive oil) into the pan. (Ensuring not to overheat the oil and enough to coat the base of the dumplings)||Boil a pan of water. Bring it to boil on a high heat.|
|2||Carefully add the dumplings into the boiling water and stir occasionally to ensure the dumplings do not stick to the pan. Boil on a high heat for 3 minutes.||
Before the oil starts to heat up, place the dumplings into the pan and cover with a lid. After 3 minutes of cooking or until the base of the dumpling turns crispy, remove the lid from the pan ensuring not to burn yourself and carefully pour 4 tablespoon (40ml) of cold water into the pan and immediately recover with a lid for 2-3 minutes. Always take extra care when adding water into a hot pan of oil.
|Carefully place a bamboo steamer on top of the boiling pan. Cut a sheet of greaseproof baking paper with punched holes and add into the steamer basket. Place the dumplings onto the paper and cover with a lid.|
|3||Once the water is boiling again, add about 50ml of cold water and bring to a boil again.||Maintain a medium heat and cook until dumpling base is golden brown and soft on top. Shift the pan a few times to evenly cook the dumplings.||Allow the pan to continuously boil for at least 7 minutes if cooking from chilled. From frozen cook for at least 8 minutes.|
|4||Simmer for a further 2mins over a low heat. Your dumplings are now perfectly cooked.||Carefully remove the dumplings from the pan and leave for a minute to cool.||Carefully take the steamer basket off the pan. Use a tea towel or similar.|
|5||Use a metal colander to carefully drain off the hot water and leave the dumplings to stand for a minute to allow for the excess water to drain.||Your dumplings are now ready to eat. Enjoy your dumplings with Chilli Oil or Red Vinegar dips. Always take care when eating hot food.||Use care when picking out the dumplings from the basket. To enhance your taste experience, use chilli oil or vinegar for added flavour.|
|6||Your dumplings are now ready to eat. Enjoy your dumplings with Chilli Oil or Red Vinegar dips. Always take care when eating hot food.|