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Vegetarian Dumpling

Ingredients: filling
4 Shiitake mushroom
50 g Carrot
4 Water chestnut
Some Chinese celery
5 Dou Bao (wet fucuk/beancurd sheet)
1 tbsp Cooking oil
½ tsp AJI-NO-MOTO® Umami Seasoning
½ tsp AJI-SHIO® Flavoured Pepper
½ tbsp Cornflour, mix with some water
Ingredients A: wrapper
130 g Wheat starch
20 g Tapioca starch
½ tsp Salt
200 ml Boiling water
1 tbsp Cooking oil
Method
  1. Diced all the vegetables and ‘dou bao’.
  2. Heat oil, sauté mushroom until fragrant.
  3. Add all the vegetables and ‘dou bao’, season with AJI-NO-MOTO® Umami Seasoning and AJI-SHIO® Flavoured Pepper.
  4. Stir fry unil aromatic, and add in cornflour mixture. Mix well ans keep aside.
  5. Mix wheat starch, tapioca starch and salt, pour in boiling water. Stir quickly until well combined.
  6. Add in oil, knead into soft and smooth dough. Divide the dough into 10 g per portion.
  7. Roll out the dough to form a thin layer, put some filling and fold into a half moon shape.
  8. Put it into a greased steaming tray. Steam over high heat for around 3 minutes.

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