Monday, 26 October 2009

Mapo Tofu Flavoured Dumplings

Yes, I've got a mapo tofu fever probably...but I promise, this is going to be my last mapo tofu-related post... At least for some time... ;). To be true, I never really ate mapo tofu frequently nor loved it passionately, and yesterday was actually my first attempt at making mapo tofu - I just suddenly got this sudden urge of eating mapo tofu, which I couldn't really explain why. I had never touched a jar of spicy chilli bean sauce before and thus never knew that this sauce could have such a tantalising flavour. Yes, I have eaten mapo tofu before, but I didn't know that the spicy, slightly pungent taste comes from this sauce. Since I like the sauce, I thought, why not trying to make some dumplings with this sauce? There are not so many spicy dumplings, at the moment I can only remember kimchi dumplings from the short list. So, why not adding one more to the spicy dumpling list?




The ingredients are basically very similar to my other hot-water dough dumplings, I just added tofu, minced garlic, hot pepper and the spicy chilli bean sauce to make the dumplings characteristically 'mapo' in flavour. Just to be honest, I don't know what mapo means. Why is mapo tofu called mapo tofu? I tried to look for some information, but I couldn't find the meaning of mapo anywhere.

Ingredients

Dumpling skins
  • 300 gr flour
  • 1 cup boiling water
Filling
  • 400 gr ground pork
  • 200 gr minced tofu
  • 2 tbs minced garlic
  • 1 tbs minced ginger
  • 1 tbs chilli powder
  • 3 tbs chilli bean paste
  • 2 tbs oyster sauce
  • 1 tbs fish sauce
  • 2 tbs chilli oil
  • 1 tbs sesame oil
  • 1 tsp sugar
  • 1/2 tsp ground Szechuan pepper powder
  • 3 tbs chopped green onions


You could also use ready-made wonton skins instead of making the dumpling skins yourself. Actually I used wonton skins, because I was too lazy making the skins myself. I pan fried the dumplings and then ate the dumplings with Chinkiang vinegar (black rice vinegar).


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8 comments:

  1. Very creative indeed and this is definitely delicious!

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  2. Talking about the creavitity!
    They look beautiful!

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  3. oh my, I love both mapo tofu and dumplings ... and to combine them both in one dish is just doubly wicked hehe

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  4. your food always looks sooo good!...gotta try putting tofu in the wo-teep (sp?) someday.

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  5. Miss Santi, ur're the expert of dimsum and dumplings!
    Warnanya coklat keemasan, sangat menggiurkan.. :D
    Pan friednya butuh brp menit ya ?

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  6. Hehe, nama saya bukan Santi tuh, tapi Sinta ;). Aku pan fried biasanya sekitar 8-7 menit, tergantung airnya udah meresap ke dumplingnya apa belum, kalo belum musti tunggu lebih lama lagi, sama gak ada air lagi di pan nya.

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