Tofu Stuffed Dumplings

Ingredients

• – 40 pieces of dumpling skin
• – 10 pieces of tofu
• - 2 cloves of garlic
• – 3 cloves of red onion
• – 4 curly red chilies
• – 2 spring onions
• - chicken broth
• - salt
• - enough water
• - enough cooking oil
• – pepper powder
• - Balado powder (according to taste)

How to make

• 1. Puree tofu not too fine. Then slice the Bamer, Baput, chilies and spring onions
• 2. Heat enough cooking oil. Saute the sliced ​​​​spices until the fragrant changes color, then enter the tofu that has been mashed. Cook until the water content dries up. If the tofu is a little dry, you can add chicken stock and salt. Then check the taste (not too much and not too salty, because later it will be sprinkled with Bubun Balado). Stir well and cook a little longer. If it's removed then let it cool
• 3. If it is cold, you can prepare the dumpling skin.
• Then coat each side of the dumpling skin with water, don't make it too wet or it won't stick. Then put the tofu that was cooked earlier. Then fold the dumpling skin. Free to want a triangular shape or just rolled up.
• 4. If it's done, don't forget to tighten the sides so that the tofu doesn't come out easily. Do it until it's finished
• 5. Heat enough cooking oil. Then fry the dumplings filled with tofu until they turn golden
• 6. If you have removed it then sprinkle it with enough Balado powder and ground pepper if you like. Try to sprinkle when the dumplings are still hot so that the seasonings stick easily
• 7. Ready to serve

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