Fresh Steamed Vegetable Dumplings
Ingredients
Skin
- 160g plain flour
- 90g hot water (45°C approx)
Filling
- 1 clove garlic minced
- 1 tsp ginger
- 1 small onion diced
- 1 carrot shredded
- 100g mushrooms, finely chopped
- 30g leek or base of spring onions, chopped
- 100g cabbage shredded
- 1 tbsp soy sauce
- 2 tsp rice wine vinegar
- 1 tsp Sriracha (optional)
Preparation
Mix the flour and water initially with a spoon until the water is absorbed, then knead with hands until the dough is tacky but not sticky, which takes about 15-20 minutes.
Wrap the dough in clingfilm and let it rest for 30 minutes, then knead again, shape into a ball with a smooth surface, cover, and rest for another 30 minutes.
Take the dough out, make a hole in the center, stretch it into a large ring, and cut it into two long ropes.
Roll each rope to a thickness of 3-4 cm diameter, cut into small chunks aiming for 8-10 grams each, and roll them out into small circles on a lightly floured surface, dusting off excess flour.
Prepare the filling by heating oil in a pan over medium heat, add onions, mushrooms, and carrots, and fry for 3 minutes until browned, then add leeks and cabbage, season, and cook for another 5 minutes until softened, adding water if needed, finally add ginger, garlic, soy sauce, rice wine vinegar, and sriracha.
Fill each dough circle with the vegetable mixture and seal the edges to form dumplings
Steam the dumplings using an improvised steamer: place aluminum foil balls in a saucepan, put a bowl with dumplings on top, add boiling water, cover, and steam for 7-10 minutes until done.
Serve hot with a drizzle of chilli oil.
