It is best to blanch fried tofu in boiling water to remove the oil.
Calories
114kcal
Carbs
8.7g
Protein
9.31g
Fat
6.1g
Sodium
163mg
Ingredients
Main
Others
Fried Tofu Pouch 10g, Watercress 10g, Tofu 20g, Chicken Breast 15g, Julienned Onion 15g, Julienned Carrot 10g, Dried Shiitake Mushroom 5g, Spinach 10g, Salt, to taste, White Pepper Powder to taste, Sesame Salt 1g, Sesame Oil 1g [초간장] Anchovy Broth 3g, Soy Sauce 2g, Vinegar 2g, Sugar 1g
Finding these ingredients in the US
- WatercressWater dropwort, at Korean markets in season. Watercress comes closest in flavor and crunch.
- Dried Shiitake MushroomFresh shiitake are in most supermarket produce sections; rehydrated dried ones give even deeper flavor.
- Sesame OilChoose toasted (dark) sesame oil from the international aisle — light cold-pressed sesame oil won't give the same aroma.
- Sesame SaltToasted sesame seeds are in the spice or international aisle; raw ones just need a quick toast in a dry pan.
- Soy SauceAny supermarket soy sauce works here; low-sodium versions swap in 1:1.
Nutrition Facts
Per 100g of main ingredientsWatercress
- Rich in vitamin A (140μg) — supports normal vision and skin health
- Rich in potassium (380mg) — helps balance sodium and supports muscle function
Chicken Breast
- Rich in vitamin B3 (niacin) (11mg) — supports energy metabolism and skin health
- Rich in protein (23g) — used to build and maintain muscle and body tissue
Spinach
- Rich in vitamin C (51mg) — acts as an antioxidant and helps you absorb iron
- Rich in vitamin A (430μg) — supports normal vision and skin health
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍Lightly cut off the top of the fried tofu pouch and open to make a pouch, blanch in boiling water, and rinse in cold water; remove the leaves from the watercress, blanch, and rinse in cold water.
🔍Squeeze the moisture from the tofu in cheesecloth and finely mash; remove the skin from the chicken and finely chop.
🔍Finely julienne the onion, carrot, and soaked shiitake mushroom, and blanch the spinach in boiling water, squeeze out the moisture, and cut into 2cm lengths.
🔍Place 2 and 3 in a bowl and season with salt, white pepper, sesame salt, and sesame oil to make the dumpling filling.
🔍Fill the prepared fried tofu pouch with the dumpling filling, tie with watercress, and steam in a steamer with rising steam for about 10 minutes.
🔍Serve with vinegar soy sauce.