Steamed Vegetarian Dumplings

Name: Steamed Vegetarian Dumplings
Ingredients: 3/4 cup all-purpose flour (about 100 grams); 1/3 cup cornstarch (about 50 grams); 1/4 teaspoon salt (about 1 gram); 1/3-2/5 cup boiling water (about 80-100 ml); 3-4 cloves garlic; 2 shallots; 2 blocks firm tofu; A few napa cabbage leaves; 1/2 carrot; Dried shiitake mushrooms; Wood ear mushrooms; Soy sauce; Salt

Mạc Di @mac_dii

On a cool, rainy day, I thought of trying to make something hot and delicious.

Mạc Di @mac_dii

On a cool, rainy day, I thought of trying to make something hot and delicious.

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Ingredients

For the dumpling wrappers
3/4 cupall-purpose flour (about 100 grams)
1/3 cupcornstarch (about 50 grams)
1/4 teaspoonsalt (about 1 gram)
1/3-2/5 cupboiling water (about 80-100 ml)
For the filling
3-4 clovesgarlic
2shallots
2 blocksfirm tofu
A fewnapa cabbage leaves
1/2carrot
Dried shiitake mushrooms
Wood ear mushrooms
Soy sauce
Salt

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Steps

1

Sift the flour into a large bowl. Dissolve the salt in the boiling water for mixing the dough. Gradually pour the water into the flour, stirring with a spatula. If the dough is a bit dry, add about 1/2 tablespoon (7 ml) more water for a better texture. Transfer the dough to a clean surface and knead for 10 minutes.
2

After 10 minutes, the dough should be smooth and elastic. Cut the dough in half. Roll each half into long logs about 1 1/2 inches (4 cm) in diameter. Wrap in plastic wrap and let the dough rest for 30 minutes. Sprinkle a little cornstarch on a clean surface, cut the dough into about 12 pieces. Cover the pieces with a clean, damp towel to prevent them from drying out.
3

Place a piece of dough in your palm, roll it into a ball, and flatten it. Use a wooden rolling pin to roll the dough into a thin, round wrapper with even thickness. Use a cookie cutter about 3 inches (8 cm) in diameter to cut out circles and remove the excess dough.
4

Peel and finely chop the garlic and shallots.
Wash and finely chop the green onions.
Wash the napa cabbage and cut into thin strips.
Soak the shiitake and wood ear mushrooms in hot water until soft, then wash and dice them.
Peel the carrot, shred it, and dice. Pat the tofu dry with paper towels and crumble it.
5

Heat oil in a pan over high heat. Sauté the garlic and shallots until fragrant, then add the carrot, shiitake, and wood ear mushrooms and stir-fry. Next, add the napa cabbage and tofu and stir-fry together. Once the mixture is cooked, add a little salt and soy sauce, mix well, turn off the heat, and let cool.
6

Place the filling onto each wrapper and fold into a half-moon shape, similar to making empanadas. Moisten the edges of the wrapper with water to seal tightly so the dumplings don't break during steaming. Continue until all the dough and filling are used. (I kept making dumplings but couldn't get them to look perfect, haha.)
7

Arrange the dumplings in a steamer, or you can place them in a pan, add 3 tablespoons of water, and cook until the water evaporates.
8

For the dipping sauce, mix 4 tablespoons water + 2 tablespoons vinegar + 3 tablespoons soy sauce + minced garlic + minced chili, and stir well.
9

Transfer to a plate, add some cilantro, and enjoy. For the brown dumplings, I used whole wheat flour; the steps are the same as with regular flour. They are a bit drier but still tasty.
10

The filling inside the dumplings.