Pressed Tofu Turnovers & Chinese chive served in Borosil Serving Plates

Pressed Tofu Turnovers & Chinese chive served in Borosil Serving Plates


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About this recipe: An evening snack can turn out to be very different and enjoyable with these crispy munchy pressed Tofu Turnovers & Chinese chive. These are fun to prepare, crispy and chewy to munch on and delicious to eat as well. A very popular Chinese snack which is stuffed with the slight garlic bite of the Chinese chives . Clear noodles and eggs add volume to it. Moreover these can be served with a bowl of soup, salad or sumplings The turnovers are a great snack or can be served with a bowl of soup, plate of sumplings and/or salad. Use regular grocery store flour for the best results. The bit of oil in the dough yields a slightly rich finish.


  • For the dough
  • 2/3 cups of warm water
  • ½ teaspoon salt
  • 4 teaspoons of canola oil
  • 2 cups of unbleached flour
  • For the tofu
  • 1 bundle cellophane noodles which is soaked in hot water, softened, drained well and finely chopped
  • 1 1/2 cups of chopped Chinese chives
  • 4 ounces of pressed tofu that is finely chopped
  • 1/2 teaspoon of white pepper
  • 3/4 teaspoon salt
  • 1 tablespoon of cornstarch
  • 1/2 teaspoon of sugar
  • 1 tablespoon of sesame oil
  • 1 large egg
  • canola oil


  1. 1. Preparing the dough in a food processor: First, put the flour and salt in the processor and then combine water and oil in a measuring cup. Run the machine. Add liquid steadily through the feed tube. Run the machine run for 20 to 30 seconds after a ball of dough forms. Then move it onto a work surface. This can also be achieved by making the dough by hand. Put the flour in a bowl. Add salt. Make a well in the center. Stir the flour while adding water and oil.
  2. 2. Knead the dough and add flour as required. Knead it for about 2 minutes in the case of the machine-made dough and for about 8 minutes in the case of the handmade dough. You can understand when to stop when you find the dough to be elastic and smooth.
  3. 3. Next, expel the excess air by placing the dough in zip-top plastic bag and seal it tightly. Let it rest at room temperature for 15 minutes to 2 hours. Once that is done, the dough can be used for making turnovers
  4. In the meantime, the fillings can be made. Make the fillings by combining the noodles, chives and tofu in a bowl. Stir all together with white pepper, salt and sugar Add cornstarch, and sesame oil, egg to the seasonings and mix well. Then combine and pour the noodles and tofu into the bowl. Have 2 packed cups set aside.
  5. 5. Prepare 2 batches of turnovers. Cut them into 4 pieces. Roll each of them into and prepare a 3-inch-wide disk. Dust both sides with flour.
  6. 6. Take a rolling pin and form a 61/2-inch-wide circle. Sprinkle flour accordingly. Roll from the center to the edge and after each pass, give the dough a quarter turn. For each turnover, scoop up a packed 1/4 cup of the filling and center it on a dough circle. Spread the filling out toward the edge closest to you, leaving a border. Make the upper edge of dough meet the lower edge of the dough forming a half-moon. Distribute the filling evenly after patting the filling well. Next, press the edges closed and seal them well. The other side needs to be checked for a good seal as well.
  7. 7. The bottom need to be dusted lightly and then put the turnover on a parchment paper–lined baking sheet. Cover with a dishtowel to prevent drying.
  8. 8. Repeat the same operation or procedure for the remaining turnovers.
  9. 9. Take a large nonstick skillet and pour about 1/4 cup of oil into it. Heat over medium heat.
  10. 10. Then panfry the turnovers in pairs for about 3 to 4 minutes per side, until they are golden brown.
  11. 11. Drain , cool and place them on a rack placed, on top of a baking sheet


Once done, refry it at high heat for 30 seconds per side to make it crispy. Cut them in half and serve them in an elegant Borosil Serving Plate for a delightful snacking experience with your friends and loved ones.

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