I have yet to try to make this recipe but have loved these dumplings when I have had them at Longbranch Coffee House. This is usually served over rice noodles.
Shelf Life: 5 days
6.0 # tofu (6 whole boxes)
12 scallions (1 1/2 bunches)
12 oz. celery
3 oz. fresh parsley
2 cans water chestnuts
1 ½ c peanut butter
1 c soy sauce
2 1/4 c flour
Yield: 2+ bottles
Shelf Life: 10 days
1 carton apple juice (6 cups)
¼ c brown sugar
6 T soy sauce
6 T white vinegar
¼ c ginger powder
¼ c garlic powder
2 T corn starch
1. Drain tofu and toss it into small metal colander in a large stainless bowl. Place a small plate under colander.
2. Crush tofu uniformly by hand. Place a dinner plate on top and two heavy items on top of the plate. Drain for 1-2 hours in walk-in.
3. Meanwhile, chop scallions, celery, parsley and water chestnuts into ¼” dice.
4. Add veggies to tofu and mix well.
5. Add peanut butter, soy sauce and flour to veggies & tofu.
6. Blend thoroughly by hand until completely uniform.
7. Using the blue-handled scoop, place full and level scoops onto large baking sheets, 24 to a sheet or 6 x 4.
8. Flatten each dumpling slightly with wet fingers.
9. Bake at 350 degrees for 15 minutes. Turn tray and bake for another 15 minutes.
10.Place on cooling rack until cooled.
11.Place in two small containers – 36 each – with parchment paper between layers.
12.Label, date, time and store in freezer, unless needed immediately.
1. Combine everything except corn starch in small saucepan. Bring to a boil.
2. Whisk cornstarch with ½ c cold water until smooth.
3. When sauce boils, whisk cornstarch water into sauce when. Return to a boil.
4. Take off heat and let cool slightly. Pour through a strainer to remove clumps.
5. When completely cool, pour into squirt bottles, label, date and time and store in walk-in.