Chili oil dumplings with tofu and water chestnut

Pat 350 g of extra-firm tofu dry and mash it completely to a crumble with a fork.

Finely chop the garlic, ginger and green onion, setting some green onion aside for garnish.

Non-stick pan on medium heat with three tablespoons of avocado oil; cook the garlic, ginger and green onions two to three minutes.

Add the tofu crumble and cook five to seven minutes.

Add the soy sauce and dark soy sauce and cook another two to three minutes, then transfer to a bowl.

Mix in the potato starch and the chopped water chestnuts with a spoon.

Push the mixture up the sides of the bowl and cool eight to 10 minutes; it must be completely cool before wrapping.

Scoop a generous teaspoon onto a wrapper, compress the filling with your fingers, wet around it and pleat closed.

To freeze, leave them apart on the lined tray until frozen, then bag them; cook a couple of minutes longer from frozen.

Bring a small pot of water to a boil.

Mix the chili oil, soy sauce and black rice vinegar.

Boil the dumplings three to four minutes, a couple more from frozen.

Plate, spoon the sauce over and garnish with green onions.