Ming made this Vegetarian Dumpling in the South Arm Community Kitchen. She made it based on Vanessa’s description of the dish which Vanessa had in a restaurant. Since Ming came from Beijing, she is good at making dumpling and noodle which are the staple food of Northern China.
The dumpling is steamed and the vegetarian filing tasted pretty good.
For the dumpling skin:
- self rising flour
- warm water
For the filing:
- cloud ear
- fried tofu puff
- shiitake mushroom
- soy sauce
- sesame oil
- chicken powder
Ming made her dish by eyeball and filing, often, she cant give me the exact amount of the ingredients.
Click on the link below for the instructions.
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I like vege dumplings…I should try making it, great post you got!
What exactly is cloud ear?
Hi Minka, cloud ear is a fungus, greyish colour and sold in dried form. It is good for it’s crunchy texture. You can find them in Chinese groceries stores.
I would really appreciate if you could email me the recipe for the steamed red beans bun ie. the recipe for the dough. Looking forward to your reply, thanks.
Hi Linda, the recipe of the dough for the red bean bun is in this blog: http://chowtimes.com/2008/06/15/napa-cabbage-and-pork-steamed-bun-choy-yoke-pau/
Since when has ‘chicken powder’ (in the seasoning) been vegetarian?????
my wifes family have a take away in Tokyo, they call these Gyoza, they are very nice. You can usually buy the skins in packs. They are easy to cook and very good as snacks with beer.
Also after steaming , drain the water away and add a little olive oil to gently fry them to make nice and crispy.