Tofu dumplings, you have to count Leijia dumplings in Guiyang. The crispy outside and tender inside tofu dumplings dipped in a sauce made of folded earring, soy sauce and vinegar are a famous specialty snack in Guiyang.

The Leijia dumplings, now a century old, are made from homemade tofu in a sour broth, so they need lye to neutralize the sour taste. Making Leijia tofu rounds at home should be difficult, not only do you not know the recipe, but just the sour soup tofu is very troublesome to make, and the amount of alkali is difficult to grasp.

If you just want to satisfy your cravings, I recommend buying a piece of ready-made tofu to make tofu dumplings. I think the tofu dumplings you make with tofu are quite tasty, and they are more refreshing than meat dumplings, with a crispy outer layer and a fluffy, layered liner, and a little bit of your own sauce for dipping, and they taste great!

Here are the ingredients for the tofu rounds I made with tofu:

Ingredients: aged tofu, minced meat, cornstarch, eggs, ginger, scallions

Seasonings: salt, pepper, soy sauce, cooking wine, sugar

Step 1: Mince the meat, chop the ginger and scallions. Then put the drained old tofu into a pot and crush it with a spoon, then put in the minced meat and chopped green onion and ginger.

Step 2: Beat in the eggs, pour in the appropriate amount of cornstarch, salt, cooking wine, soy sauce, pepper and sugar, and mix well in one direction.

Step 3: Pour the appropriate amount of salad oil in the pan, the oil temperature of seven layers of heat about the filling into the hands of the dough, into the pan, medium heat frying.

Step 4: When the surface of the tofu rounds shaped with a strainer gently push a little, the tofu rounds floated up to change the heat, the surface of the fried golden brown can be controlled oil fishing out.

Tips: To make tofu rounds must first use the old tofu (northern tofu), because the old tofu less water content, tofu flavor stronger. Before mixing the filling, let the tofu sit in the freezer for a while, or steam it in a pot to remove excess water.

To make tofu rounds, you can only add starch, not flour, as the starch will form a crunchy texture when it meets oil. Eggs should not be missing either, because tofu has no stickiness, and tofu rounds can't be molded without eggs.