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Vegetarian Dumplings
Frank Yang, Dai Tai Fung Dumpling House
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Ingredients
2 cups of hot water dough (see recipe below)
1/3 pound of Napa or Chinese cabbage
1 box of bean curd
3 dried black mushrooms, soaked until soft, stems removed
1 bundle of bean thread or vermicelli, soaked until soft
Seasonings
1 teaspoon salt
1 teaspoon sugar
1/8 teaspoon pepper
1 tablespoon vegetable oil
3 tablespoons sesame oil
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Method
Hot Water Dough: Add 1/4 cup of boiling water to 2 cups of flour. Then, add 1/4 cup of cold water. Knead dough. Stuffing:
Remove leaves from Napa cabbage, rinse, blanch until soft. Remove and squeeze out excessive water. Chop finely. Cut soaked bean thread into small sections. Finely chop mushrooms. Chop the bean curd into small pieces. Combine all ingredients in a big bowl, add all seasoning. Stir to mix well.
Divide dough into small balls. Roll each ball into a circle. Place a little stuffing in the center of each dough circle, fold over, press edges tightly to seal, steam in steamer on medium for 10 minutes. Remove and serve.
Serves 4
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