My sister brought me to a vegetarian food party which organized by Tzu Chi Malaysia 慈濟 (Tzu Chi Foundation is a non-profit organization founded in 1966 by Dharma Master Cheng Yen in the impoverished east coast of Taiwan). There, I learnt how to make these dumplings!
100 g dried Chinese Shiitake mushroom stems/mushrooms (soaked until soft, chopped finely)
1 tbsp vegetarian oyster sauce
2 tbsp light soy sauce
300 g plain flour
150 g pumpkin puree with water (mix 100g steamed pumpkin puree with water)
250 g cabbage (chopped finely)
50 g carrots (chopped finely)
20 g Chinese chives (chopped finely)
1/2 tsp salt
1 tsp sesame oil
a dash of pepper
1 cup water
1 tbsp flour
Directions Prep:3hr › Cook:1hr › Ready in:4hr
Season the Shiitake mushrooms with 1 tbsp vegetarian oyster sauce and 1 tbsp light soy sauce.
Pressure cook the mushrooms for 20 minutes or braise them with 1/2 cup water for about 1-2 hours.
To prepare dumpling wrapper, mix plain flour with pumpkin water, knead till dough is smooth, then set aside to rest for 1 hour.
To prepare the filling, squeeze out as much of water from cabbage. Mix the squeezed cabbage with carrot, chives and mushrooms. Add 1 tbsp light soy sauce, 1/2 tsp salt, 1 tsp sesame oil and a dash of pepper. Mix till all the ingredients are combined well.
Dust worktop with flour, divide dough into 80 small pieces. Use rolling pin to roll dough into round, thin pieces.
Place a small spoonful of filling on the dumpling skin, fold it accordingly.
Mix the flour and water in a small bowl.
Add a little cooking oil in a non-stick frying pan, fry dumplings over medium heat.
Once the bottom of the dumplings turn golden brown, add 1-2 tbsp of flour water and cover with lid immediately; cook over high heat.
Cook for about 2-3 minutes till water has evaporated.
Serve with a dipping sauce (eg. Light soy sauce, sesame oil, water and basil) if desired.
Use mushroom stems instead of mushrooms to reduce waste. It also has a nice texture.