Steamed Dumplings 蒸饺子 - Vegetarian

Bit Bit wanted to make kimchi mandu, but while making vegetarian wonton dumpling soup, there was still leftover fillings, so Bit Bit decided not to waste the fillings and make vegetarian steamed dumplings.

This dish took about 1 hour and 15 minutes.

Things that Bit Bit found out about Steamed Dumplings:

• The wrapping of the dumplings took quite some time, and needs a lot of patience.
• The wrapping style of this dumpling is faster than the wonton dumpling that Bit Bit made.
• As compared to the yellow square dumpling skin which is good for soups or deep frying, the white round dumpling skin is good for steaming or frying.
• Steamed dumplings with vinegar are very yummy.
• Bit Bit used the leftover vegetable mixture from the wonton dumpling soup dish, as there was not enough yellow square dumpling wrapper. 
 

Ingredients that Bit Bit used for Steamed Dumplings:

1. Chinese Dried Black Mushrooms - 10 Pieces
2. Carrot - 1/2 Large Whole
3. Tau Kwa (Firm Beancurd) - 1 Big Piece
4. Chestnuts - 5 Pieces
5. Wonton Wrapper - 200gm
6. Canola Oil - 1 Tbsp
7. Salt - A Pinch
8. Pepper - A Pinch
9. Sesame Oil - 1 Tbsp
10. Corn Flour - 2 Tsp
11. Light Soy Sauce - 3 Tbsp

Method that Bit Bit used to cook Steamed Dumplings:

1. Soak the mushrooms in water until they soften.
2. Squeeze the mushrooms dry and dice the mushrooms into tiny bits and set aside.
3. Wash and peel the skin of the carrot, dice the carrot into tiny bits and set aside.
4. Mash the tau kwa and squeeze the tau kwa dry using a paper towel, and set aside.
5. Boil the chestnuts for 20 minutes, peel off skin, dice the chestnuts into tiny bits and set aside.
6. Heat up a pan and add oil.
7. Add in the diced mushrooms, carrots, tau kwa and chestnuts.
8. Stir fry for about 5 to 8 minutes, till the mushrooms are fragrant.
9. Turn off the heat and pour the vegetable mixture into a big bowl.
10. Sprinkle some salt and pepper over the mixture to season.
11. Add in sesame oil and mix well.
12. Add in corn flour and mix well.
13. Prepare a small cup of water for wrapping dumplings.
14. Take a piece of dumpling wrapper and place it on one hand, scoop about 1 tbsp of filling onto the centre of the wrapper.
15. Dab water around the sides of the dumpling wrapper.
16. Fold the wrapper together into a semi circle, and press lightly.
17. Pull the end tips of the semi circle together and dab water on the tips to stick them together, and press lightly.
18. Place the dumpling onto a plate.
19. Repeat steps 14 to 18 for the rest of the dumplings.
20. For the leftover dumplings, prepare a container and place them in it. Cover with a lid or cling wrap, and store them in the freezer.
21. Bring a pot of water to boil, for steaming.
22. Steam the dumplings for about 10 to 15 minutes, until the dumpling skin is cooked.
23. Serve and eat!