Prep time: 40mins
Cooking time: 10mins
Ingredients
Dough
Wheat Starch (not flour)– 65g
Potato Starch–60g
*Red Cabbage Juice–100g
Boiling Hot vegetable stock or water–200ml
Salt a pinch
Filling:
Button Mushrooms, blanched & Sliced–100g
Shitake Mushrooms, Steamed & Chopped–50g
Oyster Mushrooms, Blanched & Chopped–50g
Veg Oyster Sauce– 20g
Base Sauce– 80g
Sesame Oil–10ml
Salt to taste
White Pepper powder a pinch
Red Bell Peppers, Julienne for garnish
Base Sauce
Veg Stock–250ml
Maida–40 g
Oil– 40ml
Salt– 3g
Sugar– 5g
Sauce
Soy–50ml
Red Fresh Chillies, sliced–1 tbsp
Sugar–1 tsp
Rice Vinegar–1 tbsp
Method
1. Take a piece of dough and flatten it with a rolling pin to a 4″ wide circle. If finding difficult then use two plastic sheets and press down the dough with the pan bottom and then use rolling pin to roll them out more. This step requires a bit of practice.
2. Hold the flatten dough in your fingers, use small spoon to place the filling in the center, wrap from all the sides and press above the filling to form a money bag shape.
3. Steam the dumplings over high heat for 6 minutes in a steamer.
4. Garnish with red bell peppers juliennes.
5. Serve with Chilli Soy
For Filling
1. Place all the blanched mushrooms in the muslin cloth. Press to remove all the moisture.
2. Add rest of the filling ingredients to it, mix well and keep aside till required.
For Dough
1. In a steel bowl, mix wheat starch, potato starch and salt. With wooden spatula, stir in the boiling hot water and red cabbage juice. Mix it to form the dough.
2. On a clean flat top spread the dough with the plastic spatula when still hot. Knead with plastic spatula until it becomes smooth. If the dough is sticky, you may need to add more wheat starch.
3. Cut the dough into 2 parts and roll each part into 1-inch thick cylinder. Cut each cylinder into 8pcs. So have in all 16 pcs. Keep it covered with a moist napkin.
For Base Sauce
Mix all the ingredients in a sauce pan & cooked for couple of minutes, than take out from heat & keep it in cool place.
For Dipping sauce
1. Place the rice vinegar and sugar into a pan and heat until the sugar dissolves. Remove from heat and allow to cool.
2. Blanch fresh Red Chillies and whisk together with soy, chilli and rice vinegar mix.
3. Serve as required.
