Fidgety Fingers: ALMOST PERFECT DUMPLINGS WITH OUR DUMPLING MOULD

We had some firm tofu which got frozen at the back of our fridge, which we desperately needed to use up. We already made scrambled tofu wraps for Mr Washy, so we thought we could make some scrambled tofu dumpling to freeze for a rainy day.

We sauteed some onions first and then threw in the tofu to scramble. We added ginger, garlic, sesame oil, soy sauce, cinnamon, nutmeg and ground pepper. We would have put in five spiced powder but we didn't have any in the kitchen. We then added the spring onions at the end for a quick stir fry.

We kneaded some dough while waiting for the tofu to cool down.

Recipe (for wrappers)

500g plain flour
1 cup slightly warm water (1/3 cup boiling water + 2/3 cup room temperature water)
1 tsp vegetable oil
1/2 tsp salt

Yields about 800g of dough

1. Add salt and oil to the warm water. Stir till the salt has dissolved completely.

2. In a big pot or deep bowl, pour in plain flour. Add the warm water mixture slowly and stir (using chopsticks). Add a little water each time so that you can judge how wet or dry the dough is. Stop when it looks slightly sticky. Just continue stirring (or using your hands when it gets too sticky) till the dough comes together in a large, clumpy ball. As long as most of the dough clumps together, it's time to stop. Don't worry that it looks lumpy and dry.

3. Seal the bowl with clingwrap and allow to relax for about 10 - 15mins.

4. Now, start kneading. You will notice that the dough no longer looks as lumpy and dry. As you knead, it will become elastic and shiny. If you find that it's too dry, add a little more warm water; if it's too wet, add a little more flour - as simple as that! Throw the dough onto your work surface in between kneads to improve the structure. Those of you who have made breads by hand will be familiar with this routine.

5. The dough is ready to be rolled into wrappers as soon as it is smooth and pliable.