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    This recipe from Din Tai Fung provides instructions for making 30-35 vegetarian dumplings. It calls for dried mushrooms, black fungus, dried bean curd, water chestnuts, vermicelli, and xiao bai chye to be combined with salt, sugar, and sesame oil as the filling. The dumpling skins are made from flour and water. The filling is placed on round pieces of dough and steamed until ready to serve hot.

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    This recipe from Din Tai Fung provides instructions for making 30-35 vegetarian dumplings. It calls for dried mushrooms, black fungus, dried bean curd, water chestnuts, vermicelli, and xiao bai chye to be combined with salt, sugar, and sesame oil as the filling. The dumpling skins are made from flour and water. The filling is placed on round pieces of dough and steamed until ready to serve hot.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    23 views1 page

    Vegetarian Dumpling

    Uploaded by

    api-3711299
    This recipe from Din Tai Fung provides instructions for making 30-35 vegetarian dumplings. It calls for dried mushrooms, black fungus, dried bean curd, water chestnuts, vermicelli, and xiao bai chye to be combined with salt, sugar, and sesame oil as the filling. The dumpling skins are made from flour and water. The filling is placed on round pieces of dough and steamed until ready to serve hot.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    Vegetarian Dumpling (Din Tai Fung)

    Recipe courtesy of Din Tai Fung

    Ingredients (Serves 30-35 dumplings)


    Ingredient 1
    • 40g Dried mushroom
    • 30g Black fungus
    • 150g Dried bean curd
    • 40g Vegetable oil

    Ingredient 2
    • 150g Water chestnut – diced 30g
    • Vermicelli – soak in lukewarm water for
    10 minutes
    • 500g Xiao bai chye

    Ingredient 3
    • 10g Salt
    • 15g Sugar
    • 3g Sesame oil

    Dumpling Skin
    • 235g Flour
    • 15g Water
    • Mix together and knead for 8-10 minutes

    Method
    • Heat wok, add vegetable oil and ingredients 1. Fry till fragrant. Cool mixture.
    • Mix ingredients 1,2,3 together in bowl.
    • Dumpling skin – Flatten dough with rolling pin. Use round moulder to cut dough into round
    shapes. Each pc should weigh 8 grams.
    • Scoop the mixture onto dumpling skin and wrap by sealing the edges through shaping.
    • Steam the dumplings in boiling water 6-8 minutes.
    • Serve and eat while it is hot.

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