To prepare: 4 portions (16 dumplings) :Prep time: 40minsCooking time: 10minsIngredients: DoughWheat Starch (not flour)– 65gPotato Starch–60g*Red Cabbage Juice–100gBoiling Hot vegetable stock or water–200mlSalt a pinchFilling:Button Mushrooms, blanched & Sliced–100gShitake Mushrooms, Steamed & Chopped–50gOyster Mushrooms, Blanched & Chopped–50gVeg Oyster Sauce– 20gBase Sauce– 80gSesame Oil–10mlSalt to tasteWhite Pepper powder a pinchRed Bell Peppers, Julienne for garnish Base Sauce Veg Stock–250mlMaida–40 gOil– 40mlSalt– 3gSugar– 5gSauceSoy–50mlRed Fresh Chillies, sliced–1 tbspSugar–1 tsp Rice Vinegar–1 tbspMethod: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 centre, 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 SoyFor filling1. 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 Dough1. 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 SauceMix all the ingredients in a sauce pan & cooked for couple of minutes, than take out from heat & keep it in cool place.For Dipping sauce1. 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.*For Red Cabbage JuiceRed Cabbage, sliced–100gWater–150mlMethod: 1. Puree red cabbage with water in the blender.2. Pass the mix through the muslin cloth to get the cabbage juice. Keep chilled till required.
