Looking to reduce your sugar intake but craving noodles? Try making low-carb tofu noodle dumplings! The carbohydrate content is half that of regular noodles.
Ingredients for the dumpling dough:
– Firm tofu, one block (weighing in grams)
– All-purpose flour, weight equal to the tofu
– Salt, a pinch
Ingredients for the filling:
– Chives, 1 bunch
– Scallions, 2 stalks
– Eggs, 3
– Red onion, to taste
– Glass noodles, 1 bunch
– Pork, 100g
Seasonings:
– Oyster sauce, to taste
– Ground white pepper, to taste
– Cracked black pepper, to taste (optional)
– Salt, to taste
Do not squeeze out the water from the tofu; simply sieve it and mix with flour to form a dough. Let it rest for 30 minutes without disturbance. After resting, take out the dough and knead it again to release air, then let it rest for another 10 minutes.
Prepare the chives, scallions, and red onion by chopping them. Scramble 3 eggs to make crispy egg bits and set aside.
Fry the red onion until fragrant, add pork and stir-fry until it changes color. Then add eggs and seasonings (oyster sauce, white pepper, salt), and stir-fry until fragrant. Set aside.
Mix the stir-fried pork filling with chives and scallions. Roll the dough into a circular shape and wrap the filling inside. Pan-fry with a small amount of oil until both sides are golden brown. The golden sides will be crispy, and the sealed parts will be slightly thicker.
