Vegetarian Chinese dumplings recipe
 You don't need a lot of time or effort to make these simple Chinese dumplings – stuffed with tofu, broccoli and ginger. 50g/1¾oz smoked tofu, drained, rinsed in cold water and cut into cubes40g/1½oz firm tofu, drained, rinsed in cold water and crumbled60g/2¼oz Tenderstem broccoli, stems finely chopped and florets separated2.5cm/1in fresh root ginger, peeled and grated1 spring onion, trimmed and finely chopped¼ tsp salt½ vegetable stock cube, crumbled½ tsp golden caster sugar¼ tsp white pepper½ tsp sesame oil½ tsp sea salt1 tbsp vegetarian mushroom stir-fry sauce (available in Asian supermarkets)10 sheets shop-bought dumpling wrappers 50g/1¾oz smoked tofu, drained, rinsed in cold water and cut into cubes 40g/1½oz firm tofu, drained, rinsed in cold water and crumbled 60g/2¼oz Tenderstem broccoli, stems finely chopped and florets separated 2.5cm/1in fresh root ginger, peeled and grated 1 spring onion, trimmed and finely chopped ¼ tsp salt ½ vegetable stock cube, crumbled ½ tsp golden caster sugar ¼ tsp white pepper ½ tsp sesame oil ½ tsp sea salt 1 tbsp vegetarian mushroom stir-fry sauce (available in Asian supermarkets) 10 sheets shop-bought dumpling wrappers 2 spring onions, sliced1 red chillies, julienned2 tbsp chopped fresh coriander leaves 2 spring onions, sliced 1 red chillies, julienned 2 tbsp chopped fresh coriander leaves Method To make the dumplings, place both kinds of tofu in a large bowl along with the broccoli florets and stems, ginger and spring onion. Mix thoroughly until well combined. Add the rest of the dumpling ingredients, except the wrappers, and mix well.Place a dumpling wrapper on your palm. Add 2 generous teaspoons of the vegetable mixture to the middle of the wrapper. Dip your finger in water and run it around the edges of the wrapper to wet them. Fold one half over the other and press the edges together to seal. If you want to make the dumplings more decorative, pleat the ends in overlapping folds. Repeat with the remaining wrappers and mixture. Fill a large saucepan with water and bring to the boil. Gently drop the dumplings into the boiling water. Cook, stirring occasionally to prevent sticking, for 2–3 minutes, depending on the size. Transfer the dumplings using a slotted spoon to serving bowls. Garnish with the spring onions, chillies and coriander and serve. To make the dumplings, place both kinds of tofu in a large bowl along with the broccoli florets and stems, ginger and spring onion. Mix thoroughly until well combined. Add the rest of the dumpling ingredients, except the wrappers, and mix well. To make the dumplings, place both kinds of tofu in a large bowl along with the broccoli florets and stems, ginger and spring onion. Mix thoroughly until well combined. Add the rest of the dumpling ingredients, except the wrappers, and mix well. Place a dumpling wrapper on your palm. Add 2 generous teaspoons of the vegetable mixture to the middle of the wrapper. Dip your finger in water and run it around the edges of the wrapper to wet them. Place a dumpling wrapper on your palm. Add 2 generous teaspoons of the vegetable mixture to the middle of the wrapper. Dip your finger in water and run it around the edges of the wrapper to wet them. Fold one half over the other and press the edges together to seal. If you want to make the dumplings more decorative, pleat the ends in overlapping folds. Repeat with the remaining wrappers and mixture. Fold one half over the other and press the edges together to seal. If you want to make the dumplings more decorative, pleat the ends in overlapping folds. Repeat with the remaining wrappers and mixture. Fill a large saucepan with water and bring to the boil. Gently drop the dumplings into the boiling water. Cook, stirring occasionally to prevent sticking, for 2–3 minutes, depending on the size. Fill a large saucepan with water and bring to the boil. Gently drop the dumplings into the boiling water. Cook, stirring occasionally to prevent sticking, for 2–3 minutes, depending on the size. Transfer the dumplings using a slotted spoon to serving bowls. Garnish with the spring onions, chillies and coriander and serve. Transfer the dumplings using a slotted spoon to serving bowls. Garnish with the spring onions, chillies and coriander and serve.