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The Food Truck


Ep 5 - Chicken and tofu dumplings

Michael Van de Elzen in The Food Truck on TV ONE

Chicken and tofu dumplings with miso roasted eggplant, crispy leeks and master stock

Serves 4

Serve chicken and tofu dumplings on top of miso roasted egg plant.

Top with wok fried Asian greens, masterstock and crispy leeks.

Dumpling filling

1 tsp olive oil
1/2 cup shitake or oyster mushrooms
250g chicken mince
1 Tbsp cream
1 egg
100g soft tofu
pinch salt
pinch pepper
2 Tbsp chopped chives

Heat olive oil in a frying pan until very hot.
Add mushrooms and stir fry for 30 seconds.
Drain on absorbent kitchen paper, cool and slice.
Place chicken in a food processor and process until smooth.
Add cream, egg and soft tofu and mix well.
Remove and place in a bowl. Add salt, white pepper and chives.

Dumpling pastry

125g flour
pinch salt
1 egg
2 egg yolks
1 Tbsp olive oil

Place flour and salt in a blender. Add egg, mix, then add egg yolks and oil and process until a dough forms. Add more flour or some water if necessary.
Roll out to 1/4  cm, cut into circles the size of a saucer.
Spoon 1 tablespoon of filling into the centre and fold over to make a half circle.
Moisten edges with water and press together to form a crescent.
Curl crescent around finger and join edges to form a tortellini shape.
Bring a large saucepan of water to the boil. Add dumplings and boil for 10 minutes until cooked.

Miso roasted egg plant

2 eggplants
50g yellow miso paste
2 Tbsp olive oil

Preheat oven to 180 C.
Slice eggplants in half, and score flesh into diamonds.
Mix miso and olive oil together and spoon over scored egg plant flesh.
Place in baking dish and place in preheated oven. Cook for 20-25 minutes.
Remove and cool, scoop out flesh, mash and place on a plate.

Wok fried Asian greens

2 pak choy, washed, sliced into quarters
2 bok choy, washed, sliced into quarters
1 tsp water

Heat a wok or frying pan.
Spray with a little olive oil.
Add pak choy, bok choy and water and stir fry for 30 seconds.

Master stock

Makes about 1 L

1 knob ginger, size of a golf ball
1 stalk lemon grass
1 onion, peeled and quartered
1 red chilli, halved and seeds removed 
1/2 handful coriander stalks and leaves
1 Tbsp black peppercorns
3 bay leaves
1 L water
1 Tbsp low sodium soy sauce
3 Tbsp brown sugar
2 cloves garlic, peeled
4 Tbsp Chinese sherry

Place all ingredients in a large saucepan.
Bring to the boil, reduce heat and simmer for 5 minutes.
Strain into a jug and store in the refrigerator until required.

Crispy leeks

Serves 4 as garnish

1/2 white leek, washed
1 Tbsp cornflour
canola oil for frying
pinch salt

Slice leek lengthwise into 4 cm matchsticks.
Toss through cornflour.
Heat oil in a heavy based saucepan to 160 C.
Add leeks and cook until golden.
Drain on absorbent kitchen paper and add salt.

Average per serve- 675g                       Food Truck
Energy                                                      2375kJ
Protein                                                           36g
Total fat                                                          26g
Saturated fat                                                     5g
Carbohydrate                                                 44g
Sodium                                                    1222mg