Directions

To Cook

1. Blitz walnuts into a fine crumb and finely shred the cooked beetroot using a food processor.
2. Finely dice the tofu, and combine with the beetroot, walnuts, garlic, ginger, and chives. Add the soy sauce, sesame oil, sweet soy sauce, and mix well. Season with white pepper.
3. Use a clean finger to wet the edge of the dumpling wrapper with water. Scoop approximately two heaped teaspoons of dumpling mixture into the centre of the wrapper, and fold the wrapper in half, pinching in the middle. Pleat each side of the dumpling wrapper, forming a complete seal. Repeat with the remaining wrappers.
4. Pour 1 tbsp of oil in a small frying pan. Once the oil is hot, place as many dumplings as can fit on one layer in the pan. Fry for a couple of minutes until the bottom of the dumplings are golden, then pour 100ml of water and cover the pan with a lid. Steam for approximately 6 mins, until the water has evaporated.
5. Place dumpling on a serving plate. Sprinkle with sesame seeds and the remaining chives, and serve with the dipping sauce.