Chili oil dumplings with tofu crumble filling

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

Finely chop two pieces of garlic, two small pieces of ginger and four sticks of green onion, setting some green onion aside for garnish.

Heat three tablespoons of avocado oil in a non-stick pan over medium heat and sauté the garlic, ginger and green onion 2 to 3 minutes.

Add the tofu crumble and sauté 5 to 7 minutes.

Add a tablespoon of soy sauce and three teaspoons of dark soy sauce and sauté another 2 to 3 minutes, then transfer to a bowl.

Mix in a tablespoon of potato starch and 100 g of roughly chopped water chestnuts.

Push the mixture to the sides of the bowl and let it cool 8 to 10 minutes; it must be completely cool before wrapping.

Scoop a generous teaspoon of filling onto a wrapper, compress it with the fingers, wet a little water around the filling and pleat the dumpling shut; lay them on the lined tray.

To freeze, freeze them on the tray not touching, then bag them; cook from frozen with a couple of minutes more.

Mix two tablespoons of chili oil, a teaspoon of soy sauce and a teaspoon of black rice vinegar for the sauce.

Boil the dumplings 3 to 4 minutes, a couple more from frozen.

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