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Recipe: Ang Lee’s ‘Eat Drink Man Woman’ Inspired Dumplings

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Sitting around my dining table with a group of friends making dumplings has to be one of my favourite ways to spend an evening.

Every time I fill my huge mixing bowl with tofu, tons of ginger, soy and whatever vegetable is lying around and we make what ends up looking like hundreds of dumplings I’m instantly reminded of Ang Lee. 

His stunning film Eat Drink Man Woman opens with a captivated sequence of food preparation shots all ending in an amazing banquet dinner laid out on the table. Mr. Chu, a chef, makes his three daughters a banquet every Sunday. And it’s that sense of ritual and love that makes this film and the process of making dumplings so special.

It’s the seemingly little acts of preparation that make things taste even better…

Ang Lee’s ‘Eat Drink Man Woman’ Inspired Dumpling Recipe:

 

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ingredients

500 grams of silken tofu
1 large thumb of ginger
2 cloves of garlic
500 grams of vegetables – either roasted pumpkin, sauteed mushrooms or courgette
Light soy sauce
1 tablespoon of sesame oil
3 spring onions
1 tablespoon of rice flour
250 grams of water chestnuts
One pack of dumpling wrappers
Vegetable oil
Chilli oil to serve

1.

If you’re using pumpkin either steam or roast it, if mushrooms or courgette saute them in a pan with a little oil. In a bowl combine the tofu, water chestnuts, grated ginger and garlic, chopped spring onions and the vegetables.

2.

To taste add in the soy sauce and sesame oil until it is perfect.

3.

Add enough rice flour to absorb the extra water in the mixture. Let the mix sit for a while.

4.

Start forming them into little dumpling shapes, they won’t be perfect but they’ll taste amazing.

5.

Once all formed and sitting pretty heat up a pan of oil.

6.

Lightly fry one side of the dumplings before adding a little water to the pan and putting on the lid so the other side can steam.

7.

Serve with chilli oil.

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ingredients

500 grams of silken tofu
1 large thumb of ginger
2 cloves of garlic
500 grams of vegetables – either roasted pumpkin, sauteed mushrooms or courgette
Light soy sauce
1 tablespoon of sesame oil
3 spring onions
1 tablespoon of rice flour
250 grams of water chestnuts
One pack of dumpling wrappers
Vegetable oil
Chilli oil to serve

1.

If you’re using pumpkin either steam or roast it, if mushrooms or courgette saute them in a pan with a little oil. In a bowl combine the tofu, water chestnuts, grated ginger and garlic, chopped spring onions and the vegetables.

2.

To taste add in the soy sauce and sesame oil until it is perfect.

3.

Add enough rice flour to absorb the extra water in the mixture. Let the mix sit for a while.

4.

Start forming them into little dumpling shapes, they won’t be perfect but they’ll taste amazing.

5.

Once all formed and sitting pretty heat up a pan of oil.

6.

Lightly fry one side of the dumplings before adding a little water to the pan and putting on the lid so the other side can steam.

7.

Serve with chilli oil.

SHOW MORE
SHOW LESS

Sitting around my dining table with a group of friends making dumplings has to be one of my favourite ways to spend an evening.

Every time I fill my huge mixing bowl with tofu, tons of ginger, soy and whatever vegetable is lying around and we make what ends up looking like hundreds of dumplings I’m instantly reminded of Ang Lee. 

His stunning film Eat Drink Man Woman opens with a captivated sequence of food preparation shots all ending in an amazing banquet dinner laid out on the table. Mr. Chu, a chef, makes his three daughters a banquet every Sunday. And it’s that sense of ritual and love that makes this film and the process of making dumplings so special.

It’s the seemingly little acts of preparation that make things taste even better…

Ang Lee’s ‘Eat Drink Man Woman’ Inspired Dumpling Recipe:

 

1.

If you’re using pumpkin either steam or roast it, if mushrooms or courgette saute them in a pan with a little oil. In a bowl combine the tofu, water chestnuts, grated ginger and garlic, chopped spring onions and the vegetables.

2.

To taste add in the soy sauce and sesame oil until it is perfect.

3.

Add enough rice flour to absorb the extra water in the mixture. Let the mix sit for a while.

4.

Start forming them into little dumpling shapes, they won’t be perfect but they’ll taste amazing.

5.

Once all formed and sitting pretty heat up a pan of oil.

6.

Lightly fry one side of the dumplings before adding a little water to the pan and putting on the lid so the other side can steam.

7.

Serve with chilli oil.

SHOW MORE
SHOW LESS
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WRITTEN BY:
Bre Graham

Bre Graham is a writer and editor. Originally from Sydney she grew up in Singapore and is now based ...

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WRITTEN BY:
Bre Graham

Bre Graham is a writer and editor. Originally from Sydney she grew up in Singapore and is now based ...

READ MORE BY Bre Graham

You decide

Your dream holiday destination

View Results

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Profile Photo
WRITTEN BY:
Bre Graham

Bre Graham is a writer and editor. Originally from Sydney she grew up in Singapore and is now based ...

READ MORE BY Bre Graham

You decide

Your dream holiday destination

View Results

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Leave A Comment

Bernadette 10 months ago

Love so much from way over here in Australia, all you clever people at Khoollet, love trying your ideas and recipes too.. Dumplings are on my holiday time list now!!.
So, Just wishing you all a very happy peaceful and fun filled Christmas and lots of snow! It always looks so traditional and very soft and pretty, but I guess it comes with work too… ah thats life!
Cheers,
Bernadette

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Rachel Khoo 10 months ago

Thanks so much, Bernadette. Happy Christmas to you! Although I’m not sure you’ll be getting lots of snow being in Australia 😉

Lisa Casey 8 months ago

Delicious! I added cilantro and chopped peanuts (I love them in dim sum dumplings! I have to say I really loved this recipe because I had leftover zucchini, some mushrooms and some ginger that were about to go bad and this turned them into something incredible!

I think it would, if you subbed cheese for tofu, make for a fabulous crepe stuffing as well.

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