Steamed Mushroom, Baby Corn, Asparagus, Silken Tofu and Pumpkin Dumplings

Anthony Ross

Cook Time 1 hour

Servings 15


100g shiitake mushroom
50g pumpkin
50g baby corn
100g asparagus
100g silken tofu
1 tsp salt
2 tsp sugar
1/8 tsp white pepper
4 tsp sesame oil

Dumping Pastry
2 cups Chinese wheat flour
2 cups boiling water
½ tsp salt
5 tsp tapioca flour
2 tsp vegetable oil



Dice the shiitake mushroom, pumpkin, baby corn and asparagus. Blanch them in hot water and immediately transfer into a bowl of ice water. Drain and set aside.
Mash the silken tofu into a puree and mix with the vegetables. Season with salt, sugar, pepper and sesame oil.


Put the wheat starch into a deep bowl and add salt. Pour in the boiling water and stir vigorously. Cover with a lid and rest for two minutes.
Turn dough out on a working board and add in the vegetable oil. Sprinkle with tapioca starch and knead the dough till smooth and elastic.
Divide it into four pieces and roll into a long strip.
Keep unused dough covered with a moist tea towel until ready to use.

To Assemble

Cut off small sections form the long strip and shape into balls. Each ball should be 2.5cm across. Using a rolling pin, roll the ball flat to form a disc.
Spoon the filling onto the middle of the pastry disc, and make eight pleats on the edge.
Close the edges by pressing the pleats together to form a pouch.
Place in a lightly greased bamboo steamer, cover with lid and steam for 9 minutes.


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