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Tofu and Squash Blossom Dumplings

Gourmet's Adventures with Ruth: Season One: Yangshuo Cooking School

Makes20 dumplings
  • Active time:25 min
  • Start to finish:40 min
December 2009
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  • 5 oz ground pork
  • 1 scallion, white and green parts minced
  • 1 tablespoon oyster sauce
  • 1/4 salt
  • 1 cake fresh firm tofu (1 to 1 1/2-inches thick)
  • fresh squash blossoms (see cooks' note)
  • Accompaniment

    soy sauce
  • Stir together pork, scallion, oyster sauce and salt in a small bowl.
  • Quarter tofu through center to make 4 squares, then quarter each square diagonally into 4 triangles. Turn a triangle long-side down, point up. Cut a 1/2-inch-wide notch lengthwise out of top of triangle with a paring knife leaving a trough for filling. Fill with about 1 teaspoon of stuffing, flattening edges flush with tofu. Stuff remaining 15 large triangles of tofu in same manner and arrange in basket of a steamer.
  • Break or cut off stem (reserve) and side barbs around base of each squash blossom and remove stamen. Fill each flower with 1/4 of remaining filling, then fold tops of petals over filling and pierce with a piece of reserved stem or a toothpick to secure. Add to steamer basket.
  • Bring water to a boil in bottom of steamer and steam dumplings until filling is cooked through, 10 to15 minutes. Serve with soy sauce for dipping.
Cooks' Note: If you can't find squash blossoms, double the amount of tofu for stuffing.
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