Mushroom, Vegetable and Tofu dumplings
Cook Time 45 minutes
Servings 80 dumplings
150g mushrooms, including a mix of shiitake, enoki, king brown and shimeji
150g Chinese broccoli
150g silken tofu
2 inch knob of ginger, minced
2 garlic cloves, minced
1 tbsp mushroom soy sauce
1 tbsp chilli oil
1 tbsp sesame oil
4 spring onions, chopped
½ bunch garlic chives
1 packet round dumpling wrappers
2 tbsp chinese black vinegar
1 tsp each chilli oil and sesame oil
1 tsp minced ginger
1 tsp soy sauce
Place the Chinese broccoli stems in a food processor and pulse until chopped then add the leaves and process until finely chopped. Finely chop the mushrooms and place in a large bowl. Add the greens, the minced garlic and ginger, spring onions and garlic chives and sauces. Add the silken tofu and use a spoon to break up and stir through thoroughly. Season to taste.
Lay out some dumpling wrappers. Brush around the edge with a little water. Spoon a teaspoonful of the filling onto each wrapper then fold into a semicircle and pleat the edges to seal completely.
Place a bamboo steamer over a large pot of simmering water and line with a little baking paper. Place about 10 dumplings into the steamer, making sure they do not touch. Cover and steam for about 5 – 10 minutes or until the dumplings are cooked through.
Meanwhile, in a small bowl, whisk together the black vinegar, soy, chilli oil, sesame oil and some minced ginger for a dipping oil. Add more of anything to taste.
Serve as soon as the dumplings are cooked, in batches if necessary.