Usuba
Gluten-free dumplings with tofu
Homemade dumplings made with gluten-free flour filled with tofu and onions. The dough is dense and elastic, and the filling is aromatic and crumbly. Dumplings can be steamed, boiled, or fried.
- Total
- 60 min
- Standard serving
- 581.3 g
Ingredients
Total 11
Instructions
- 1
Step 1
Mix water, salt, and vegetable oil.
- 2
Step 2
Make a well in the sifted gluten-free flour and pour in the water. Knead the dough in a bowl, then on a table for 5 minutes. The dough should turn out dense and elastic.
Place the dough in a bag and let it rest for at least 30 minutes.
- 3
Step 3
Finely chop the green onions and onions. Squeeze the moisture out of the tofu with your hands over a separate bowl — this will make it crumbly.
- 4
Step 4
Put all the filling ingredients in a bowl: tofu, green onions, onion, ground garlic, vegetable oil. Salt, pepper, add curry and paprika.
Mix well, add a little flour and mix again. The filling should stick together easily.
- 5
Step 5
Roll the dough into a rope and cut it into pieces of the desired thickness. Cover the pieces with plastic wrap so they don't dry out.
Take a piece of dough, roll it into a flatcake, place the filling in the center and seal the dumpling from all sides.
- 6
Step 6
Steam the dumplings for 10–15 minutes, or boil them in salted water, or fry them in a pan until golden brown.
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