Vegetarian Xiaolongbao

Name: Vegetarian Xiaolongbao
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 300g Chives; 150g Old tofu; 2 pcs egg; Some dumpling skin; 5g salt; 2g Five spice powder; 20g Cooking oil; 15g sesame oil

by Wanshanhong

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

4

Northerners love to eat dumplings, making them no matter whether it is the winter solstice or the Chinese New Year. My little baby loves to eat steamed dumplings. I steamed steamed dumplings filled with meat. As a result, there are too many dumpling skins. As a diligent and thrifty housewife, I will definitely not waste the dumpling skins left over from making steamed dumplings. In the morning, I used it to make vegetarian dumplings. In the morning, I don’t eat much meat. The vegetarian stuffing suits my taste, and I wrap it with leftover dumpling wrappers instead of mixing noodles, which saves trouble.

Ingredients

300g Chives
150g Old Tofu
2 pcs Egg
Some Dumpling Skin
5g Salt
2g Five Spice Powder
20g Cooking Oil
15g Sesame Oil

Vegetarian Xiaolongbao

1. Grab the old tofu and stir-fry with about 10 grams of oil to get the moisture out. Let the tofu slightly remove some moisture, and it is in a relatively loose state.

2. The eggs are also fried into small egg spikes with a little oil and put together with tofu

3. Season with salt and five-spice powder, mix well

4. Wash the leek to control the surface moisture

5. Put the chopped leeks aside, and mix them with sesame oil first, so that the moisture in the leeks can be locked

6. Then mix the leeks and tofu and eggs evenly, and the filling is ready

7. The dumpling skins used to make steamed dumplings are spinach and carrot and noodles. Dumpling skins are used to make steamed dumplings, they are very thin, and the thickness is only 1 mm. The buns wrapped in this way have thin skin and big stuffing.

8. All stuffing

9. Steam in a water basket for 7-8 minutes

10. After steaming, simmer for 2 minutes and it will be out

11. The thin-skinned stuffing is delicious

Tips:
The dumpling wrapper I used to make steamed dumplings is slightly larger than ordinary dumpling wrappers. If you use ordinary dumpling wrappers, roll them out thinner, so that the size is appropriate and the wrapper is thinner.