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 |
- Diced all the vegetables and ‘dou bao’.
- Heat oil, sauté mushroom until fragrant.
- Add all the vegetables and ‘dou bao’, season with AJI-NO-MOTO® Umami Seasoning and AJI-SHIO® Flavoured Pepper.
- Stir fry unil aromatic, and add in cornflour mixture. Mix well ans keep aside.
- Mix wheat starch, tapioca starch and salt, pour in boiling water. Stir quickly until well combined.
- Add in oil, knead into soft and smooth dough. Divide the dough into 10 g per portion.
- Roll out the dough to form a thin layer, put some filling and fold into a half moon shape.
- Put it into a greased steaming tray. Steam over high heat for around 3 minutes.
AJI-NO-MOTO® Recipes
AJI-SHIO® Flavoured Pepper Recipes
