If you’ve been following my blog recently, you may have come across my ‘Vegan Vantage’ interview with Woon Heng. She hails from Malaysia, is based in Texas, and in a short few years has become a global superstar in the Instagram food world. She’s particularly famous for her dumplings. If you ever come across a photo of a plate full of immaculately-folded morsels, chances are high that it’s made either by Woon Heng, or someone who followed her recipe.
Along with the answers for our interview, Woon Heng was also generous enough to share one of her favourite potsticker recipes for this blog. And I can NOT be more excited.
The recipe is similar to the one Woon Heng has shared very recently with vegan Hollywood actress Natalie Portman, whom I happen to hugely look up to in my acting career. You could only imagine how surreal it was to wake up one morning last week and find a video of the both of them folding dumplings together on Instagram!
I suggest setting aside a weekend afternoon to make these potstickers. You could even get the kids involved with the dough-making.
I haven’t yet gotten round to trying little babies for myself… but when I do, I know I’ll make wantan.
Alright. I’ll stick to making food then.
Spinach Tofu Potstickers by Woon Heng
- 240 gram all-purpose (plain) flour
- 125 ml ( ½ cup) hot water
- ½ teaspoon of salt
- 14 oz (397g) firm tofu drained and pressed
- 4 cups (125g) fresh spinach leaves
- ¾ cups (75g) shredded cabbage
- 1 small carrot finely chopped
- 2 teaspoons toasted sesame oil
- 1 teaspoon salt
- a few shakes of white pepper
- a handful of chopped cilantro
- Step 1 To make the dumpling wrapper, place flour in a bowl and make a well in the middle.
- Step 2 Slowly pour in the hot water. Using a spatula or a pair of chopsticks, stir to mix the flour until you get a lumpy well-mixed or shaggy dough (if there are dry spots of flour in the bowl, add more water, 1 tablespoon at a time).
- Step 3 Transfer flour onto a cleaned surface and knead into a rough dough.
- Step 4 Cover with a damp towel and let it rest for about 5 mins.
- Step 5 Then, knead the dough until a smooth top forms, about 10-12mins.
- Step 6 Leave the dough to rest for about 30mins.
- Step 7 Bring a pot of water to boil and season with 1/2 teaspoon of salt and a drizzle of oil.
- Step 8 Blanch spinach and cabbage for 45 secinds. Remove and quickly rinse them with cold water. Squeeze out all the liquid and give it a rough chop.
- Step 9 Mash pressed tofu and place it into a cheesecloth bag. Wring out as much liquid as possible.
- Step 10 Place chopped spinach, cabbage and tofu in a mixing bowl along with chopped scallions, carrots and season with toasted sesame oil, salt, and white pepper.
- Step 11 Divide mixture into 24 equal portions and form them into balls.
- Step 12 When the dough is ready, dust surface with flour.
- Step 13 Roll the dough into a log and divide them into 20-24 rounds.
- Step 14 Take one dough and flatten it with your palm. Using a roller, roll dough into a disk-like wrapper.
- Step 15 Place a filing ball in the middle and pleat to seal.
- Step 16 Preheat a non-stick pan with 3 teaspoons oil (adjust based on the size of the pan)
- Step 17 Place the dumplings in, slightly apart, in one layer. Cook over medium heat until the bottom turns golden brown
- Step 18 Slowly, add in 1 cup [250g] of hot water and cover the pan with a lid (preferably glass lid). Be sure the water covers at least 1/4 of the dumpling’s height.
- Step 19 Turn heat to low-medium and cook dumplings until all water has been absorbed, about 8-10 mins.