Agadashi Tofu Dumplings | Donna Hay

Ingredients

• 2 cloves garlic, crushed
• 1 teaspoon finely grated ginger
• 200g firm silken tofu, crumbled
• 2 teaspoons dashi powder+
• 2 tablespoons finely chopped green onion (scallion)
• 200g pork mince
• 1 teaspoon sea salt flakes
• cracked black pepper
• 32 gow gee wrappers
• 1 cup (250ml) water
• 2 teaspoons cornflour (cornstarch)
• 1 tablespoon vegetable oil
• bonito flakes+, to serve
• 2 tablespoons grated daikon radish, to serve
• ¼ cup (60ml) mirin (Japanese rice wine)
• 2 tablespoons soy sauce
• 1 teaspoon dashi powder+
• ½ cup (125ml) water