Shepherd's Purse Dumplings
- Ingredients -
Dumpling Wrappers: High-gluten corn flour, lukewarm water
Filling: King oyster mushrooms, carrots, shepherd's purse, cooked peas
Seasoning: White miso paste
Dipping Sauces: Tomato sauce (Xinjiang tomato paste + date paste + water), white miso apple cider vinegar sauce
- Steps -
1. Gradually add warm water to high-gluten corn flour. Stir until flaky, then knead into a dough. Set aside.
2. Prepare filling ingredients: king oyster mushrooms, carrots, shepherd's purse, cooked peas.
3. Roughly chop king oyster mushrooms, carrots, and shepherd's purse. Place chopped ingredients and some cooked peas into a food processor. Blending with some cooked peas helps the filling bind together.
4. Add remaining cooked peas to the filling and season with powdered salt.
5. Roll out dumpling wrappers by hand.
6. Shape the dumplings into various forms. Fill a pot with water, place a steamer rack and cloth inside, then arrange the dumplings directly on the cloth.
7. Bring water to a boil over high heat. Steam for 15 minutes, then let rest for 5 minutes before plating.
8. Serve with your choice of dipping sauces.
