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.


Dumpling skins
  • 300 gr flour
  • 1 cup boiling water
  • 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).

Bookmark and Share
Next PostNewer Post Previous PostOlder Post Home


  1. Very creative indeed and this is definitely delicious!

  2. Talking about the creavitity!
    They look beautiful!

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

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

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

  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.