Ingredients
4 pieces of tofu, 100 g (about 3.5 oz) lean pork, 100 g (about 3.5 oz) bamboo shoots, 5 shiitake mushrooms, and chicken broth as needed.
Seasonings
25 g scallions, 10 g sweet potato starch, and appropriate amounts of lard, sesame oil, salt, and chicken broth.
Instructions
1. Finely mince lean pork into a paste. Finely dice shiitake mushrooms, white scallion parts, and winter bamboo shoots, then mince them together. Mix with sweet potato starch and salt to form the filling. Cut the tofu into 1 cm thick, 6 cm square pieces, then cut each square diagonally into 4 triangular pieces. Place a clean piece of gauze in the palm of your left hand, put one triangular tofu piece on it with the base facing your palm. Using a thin knife in your right hand, cut a slit halfway through the thickness at the tip, stuff in the filling, then gather the gauze to close it. Pinch the two slanted edges of the tofu firmly together, place seam-side down on a gauze-lined steamer basket, and steam for 5 minutes before removing.
2. Take a small bowl, place some shiitake mushrooms and sliced bamboo shoots in the bottom, then arrange the tofu dumplings neatly on top. Add lard, salt, and a small amount of chicken broth, then steam until cooked. When serving, invert the bowl onto a large plate, drizzle with sesame oil, and garnish with chopped scallions. This dish features white diamond-shaped dumplings with tender skins and fragrant filling, served in a savory, delicious broth that is both nutritious and flavorful.