Asian-style Vegetarian Dumplings

For the dough, mix the white flour with cornstarch and a pinch of salt. Gradually add 120-130 ml of hot water and mix well. Knead the dough until it becomes smooth, then wrap it in cling film and let it rest for 30 minutes.

For the filling, crumble the tofu with your hands into small pieces. Finely chop the yellow onion and green onions. Crush the garlic and peel the ginger, then chop it very finely. In a non-stick pan, heat the oil and sauté the prepared ingredients. When they start to turn golden, add one tablespoon (approx. 15 ml) of soy sauce. Mix well and remove the pan from the heat. After the mixture has cooled, incorporate the finely chopped coriander.

Roll out the dough until it reaches a thickness of 1-2 mm, sprinkling a little starch to prevent sticking. Cut out circles with a diameter of approximately 8 cm. Place a teaspoon of filling on each circle and close it, forming the traditional pleats of the dumplings.