MAKE THE BROTH: Slice or chop the daikon, jicama, leek, cilantro stems, and chayote. Simmer with 12 3/4 cups water (3 liters) over medium heat for 1 to 1.5 hours. Remove the vegetables, strain the broth, and measure out exactly 8 1/2 cups (2 liters) of broth. This is a restaurant-standard recipe, so follow the measurements for consistent results every time.

Once you have exactly 8 1/2 cups (2 liters) of broth (if the liquid reduces, just add water to reach 2 liters), season with: 2 teaspoons salt (10 grams), 2 tablespoons rock sugar (25 grams), and 1 tablespoon vegetarian bouillon (15 grams). That’s your broth done.

FOR THE DUMPLING FILLING: Dice the taro, shiitake mushrooms, and carrot into small cubes. Blanch the taro and carrot for 1–2 minutes (don’t worry, this won’t reduce their nutrition). NOTE: Do NOT blanch the shiitake mushrooms.

Sauté the leek in a little oil until fragrant, then add the carrot, taro, and mushrooms. Season with 1 1/2 teaspoons sugar, 1 tablespoon vegetarian bouillon, and 1/2 teaspoon salt. Turn off the heat and add a splash of sesame oil.

Cook the split mung beans until soft, then mash them together with the sautéed mixture until smooth. This is your filling.

Use wonton or dumpling wrappers to wrap the filling.

Note: When boiling the dumplings, make sure the water is at a rolling boil before adding them. Once the dumplings float to the top, immediately transfer them to cold water. After a quick dip in cold water, return them to boiling water briefly. Work quickly so the dumplings stay chewy and don’t fall apart.

Serve with boiled greens like bok choy or Chinese broccoli. Top with cilantro and a little sesame oil for extra flavor. Good luck!

You can find more recipes on the Eric's Home YouTube channel.