Watercress-and-Tofu Dumplings

Watercress-and-Tofu Dumplings
Photo by Frances Janisch


  • 1 teaspoon(s) salt
  • 0.25 cup(s) vegetable oil
  • 1 large egg
  • 0.25 teaspoon(s) white pepper
  • 1 cup(s) water
  • 0.25 cup(s) finely chopped water chestnuts
  • 1 14-ounce block firm tofu
  • + 5 more ingredients
    • 2.5 cup(s) all-purpose flour
    • 2 clove(s) garlic
    • 1 teaspoon(s) Asian sesame oil
    • 2 scallions
    • 2 5-ounce bunches of watercress

Put the flour in a medium bowl. Add the water in a steady stream, stirring until a raggy dough forms. Turn the dough out on a work surface and knead until smooth, about 5 minutes. Sprinkle the dough with flour, cover loosely with plastic wrap and let stand at room temperature for 15 minutes. Mean...

View full recipe at Food & Wine


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