Blueberry Tofu Dumplings
25Min
4Servings
245Cal
EasyLevel
VegetarianVeganKid friendlyveganvegetariandairy_free
#vegan#vegetarian#dumplings#blueberry#quick
Equipment
Blender
Mixing bowl
Cutting board
Knife
Pot
Ladle
Frying pan
Spatula
Plate
Ingredients
Dough
tofu (firm)
180 g
lemon
0.5 piece
wheat flour
100 g
potato starch
20 g
sugar
30 g
Filling
blueberry (fresh)
100 g
Topping
breadcrumbs
45 g
butter
5 g
cinnamon
1 g
soy yogurt
100 g
Instructions
1
Prepare the dough
Blend tofu with lemon juice, then add flour, starch and sugar to form a smooth dough.
5 min
Blend until completely smooth for the best texture.
2
Divide and fill the dumplings
Divide dough into 8–12 pieces, flatten each into a disc, add blueberries and seal.
10 min
Flatten the dough thinly so the dumplings cook evenly.
3
Cook the dumplings
Drop dumplings into boiling water and cook for 2 minutes after they float.
5 minHigh heattimer 2 min
Do not overcrowd the pot; cook in batches if needed.
4
Prepare the topping
Toast breadcrumbs with butter, sugar and cinnamon until golden.
3 minMedium heattimer 3 min
Stir constantly to prevent burning.
5
Serve
Plate dumplings, sprinkle with toasted breadcrumb mixture and serve with soy yogurt and fresh berries.
2 min
Original recipe
Storage
Fridge: 2 days
Freezer: 30 days
Reheat: Steam or pan-fry 3-4 minutes
Store cooked dumplings in an airtight container. Reheat gently to avoid drying out.
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