Pan-Fried Egg and Chive 'Jiaozi' with Tofu

Ingredients

• 3/4 cup cup Coconut flour
• 2 tbsp tbsp Psyllium husk powder
• 3/4 cup cup Boiling water
• 5 Eggs
• 8 oz oz Firm tofu
• 2 cups, chopped cup Garlic chives
• 3 tbsp tbsp Avocado oil
• 1 tbsp tbsp Coconut aminos
• 1 tsp tsp Ginger, grated
• 1/4 tsp tsp White pepper
• 1/2 tsp tsp Salt

Instructions

1. 1

   Make the dough: In a bowl, combine coconut flour, psyllium husk powder, and 1/4 tsp salt. Pour in boiling water and stir until a soft dough forms. Knead 2 minutes, then rest covered for 30 minutes.

2. 2

   Prepare the filling: Press tofu dry with paper towels and crumble into small bits. Scramble 3 of the eggs in 1 tbsp avocado oil over medium heat, then chop finely.

3. 3

   In a bowl, mix scrambled egg, crumbled tofu, chopped garlic chives, ginger, coconut aminos, white pepper, and remaining salt. Beat the remaining 2 eggs and stir in to bind the filling.

4. 4

   Divide dough into 18 pieces. Roll each into a thin 3.5-inch wrapper. Spoon 1 tbsp filling into each, fold, and pleat edges to seal tightly.

5. 5

   Heat 1 tbsp avocado oil in a nonstick skillet over medium heat. Arrange dumplings flat-side down and pan-fry 3-4 minutes until golden.

6. 6

   Add 1/4 cup water, cover, and steam 5-6 minutes until filling is cooked through. Uncover and crisp 2 more minutes. Repeat with remaining oil and dumplings. Serve hot.