STEAMED VEGETARIAN BLUE PEA FLOWER MUSHROOM DUMPLING
Serves 10
Prep time 30 minutes Cook time 10 minutes
mushroom filling
• 50g snow peas, diced
• 50g carrots, diced
• 3 tbsp vegetable oil
• 100g king oyster mushrooms, diced • 150g Bailing mushrooms, diced
• 100g shiitake mushrooms, diced
• 100g mock meat, diced
• 200ml water
• 2 tsp light soy sauce
• 1 tsp mushroom vegetarian oyster sayce • 1 tsp sugar
• 1 tsp black pepper powder
• 1 tsp sesame oil
cornstarch water • 2 tbsp water
• 1 tbsp cornstarch
1.1 Boil snow peas and carrots till tender.
1.2 Heat vegetable oil in a wok over medium heat. Add all mushrooms and stir-fry till fragrant. Add mock meat, snow peas and carrots and stir-fry for 1 minute.
1.3 Add in water and the rest of the ingredients. Bring to a boil before adding in cornstarch water. Set aside.
blue pea dough
• 20 pieces blue pea flowers • 50ml water
• 250g cornstarch
• 80g wheat flour
• 400ml boiling water
2.1 Soak blue pea flowers in lukewarm water till it turns blue, roughly 15 to 20 minutes.
2.2 Sift cornstarch and wheat flour. Add blue pea water and mix thoroughly to achieve a uniform light blue colour.
2.3 While mixing, add boiling water and mix till dough forms.
assembly
3.1 Dust work surface with cornstarch. Empty
the dough on top of the cornstarch and knead to form a ball. Cut into small pieces weighing 10 grams each.
3.2 Flatten each piece to roughly a palm-sized disk. Place 1 scant tablespoon of filling in the middle of the skin.
3.3 To fold, use three fingers to push the sides to the centre to form a triangle. Pinch them together to seal the dumpling.
3.4 Steam in a bamboo basket for 3 minutes. Serve immediately.