Zheng Jiao

Zheng Jiao is a delightful steamed Chinese breakfast dish featuring a delicate, vegan filling wrapped in soft rice flour dough. This dish is not only delicious but also offers a wholesome start to your day.

Ingredients

• Rice flour - 150 grams
• Tapioca starch - 50 grams
• Water - 200 ml
• Tofu (firm) - 100 grams, crumbled
• Carrot - 50 grams, finely grated
• Mushrooms (shiitake or oyster) - 50 grams, finely chopped
• Spring onion - 2 stalks, finely chopped
• Soy sauce - 1 tablespoon
• Sesame oil - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Chili oil (optional) - for serving

Steps

1. In a mixing bowl, combine rice flour, tapioca starch, and salt. Gradually add water while stirring until a smooth dough forms.
2. Cover the dough with a damp cloth and let it rest for 15 minutes.
3. In another bowl, mix crumbled tofu, grated carrot, chopped mushrooms, spring onion, soy sauce, sesame oil, black pepper, and salt to prepare the filling.
4. Divide the dough into equal portions (about 6 pieces) and roll each piece into a small circle on a lightly floured surface.
5. Place a tablespoon of the filling in the center of each circle, then fold the dough over to create a half-moon shape and pinch the edges to seal.
6. Prepare a steamer and bring water to a boil. Place the dumplings in the steamer basket lined with parchment paper, ensuring they do not touch.
7. Steam the dumplings for 15 minutes until cooked through. Remove from the steamer and let cool slightly.
8. Serve hot with chili oil on the side for dipping.

Nutrition

• Calories: 220
• Protein: 8 g
• Carbs: 30 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 5 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 4.5 g
• Water: 0.2 L

Health Benefits

• High in plant-based protein from tofu, supporting muscle health.
• Rich in fiber from vegetables, aiding digestion and promoting satiety.

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