We use a cookie to remember your session and your preferences for the site. Facebook, linked in and Google cookies are used for tracking your click from adverts to our site. Note that some features may not work properly if you cancel.
Menuistia Icon
Menuistia
Log in Register
Log in Register

To install this app, tap Share

and then select Add to Home Screen.

You can then use this app from one click and offline.

To install this app, please open this website in Safari instead of Chrome

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Spicy Steamed Dumplings
Spicy Steamed Dumplings

Spicy Steamed Dumplings
Spicy Steamed Dumplings
Source
Ingredients:
1
Servings
  • 2
    lb
     bok choy, washed and julienned
  • 1
    item
     pack of ravioli/dough packaging
  • 1
    item
     can firm tofu, drained and pureed
  • 60
    ml
     sautéed mushrooms
  • 1
    tbsp
     black bean sauce
  • 1
    tbsp
     corn starch
  • 1
    item
     salt to taste
  • 2
    tbsp
     soy sauce
  • 2
    tbsp
     chili oil and chili crumbs
  • 1
    tbsp
     sesame oil
  • 1
    tsp
     chinese black vinegar
  • 1
    tsp
     grated ginger
  • 1
    tsp
     sugar
  • 1
    item
     oil
Spicy Steamed Dumplings
Instructions:
  1. Place julienned bok choy in a large bowl with 2 teaspoons of salt, use your hands to gently massage the salt into the vegetables.
  2. Leave it for 15-20 minutes. In a heated pan with 1 teaspoon oil, saute the mushrooms until lightly brown, add the black bean sauce and stir until well combined, set aside and pan-fry the tofu puree for 2 minutes (or until brown), season with salt.
  • 2
    lb
     bok choy, washed and julienned
  • 1
    item
     pack of ravioli/dough packaging
  • 1
    item
     can firm tofu, drained and pureed
  • 60
    ml
     sautéed mushrooms
  • 1
    tbsp
     black bean sauce
  • 1
    tbsp
     corn starch
  • 1
    item
     salt to taste
  • 2
    tbsp
     soy sauce
  • 2
    tbsp
     chili oil and chili crumbs
  • 1
    tbsp
     sesame oil
  • 1
    tsp
     chinese black vinegar
  • 1
    tsp
     grated ginger
  • 1
    tsp
     sugar
  • 1
    item
     oil
1
Servings
0

Place julienned bok choy in a large bowl with 2 teaspoons of salt, use your hands to gently massage the salt into the vegetables.

Leave it for 15-20 minutes. In a heated pan with 1 teaspoon oil, saute the mushrooms until lightly brown, add the black bean sauce and stir until well combined, set aside and pan-fry the tofu puree for 2 minutes (or until brown), season with salt.

Contact About
Privacy Policy Terms of Service Sitemap