Steamed vegetarian dumplings

Ingredients:
Cooking oil 30 ml (1 fl oz / 2 Tbsp)
Salted cabbage (Harm choy) 70 g (21/2 oz), soaked in water for 30 minutes, drained and minced
Sichuan vegetable 70 g (21/2 oz), soaked in water for 30 minutes, drained and minced
Canned bamboo shoot 55 g (2 oz), drained and minced
Scalded dough*

Seasoning:
Sugar 1/2 Tbsp
Light soy sauce 1/2 tsp
Ground white pepper 1/2 tsp
Water 60 ml (2 fl oz / 4 Tbsp)


Method:
1. Heat oil in a wok and stir-fry minced cabbage, Sichuan vegetable, and bamboo shoot together for 2 minutes. Add seasoning, cover and cook for another 2 minutes. Set aside to cool and use as filling.

2. Knead scalded dough and shape into a long roll. Cut into 12 equal sections, then roll each section into a thin round.

3. Spoon 2 tsp filling onto the centre of each dough round. Fold over into semi-circles and pinch the edges of the dough around filling to seal.

4. Line a steamer with a sheet of damp muslin, then arrange dumplings on top. Cover and steam over rapidly boiling water for 8–10 minutes. Serve immediately.



*Scalded dough:
Plain (all-purpose) flour 300 g (101/2 oz)
Boiling water 300 ml (10 fl oz / 11/4 cups)


Method:
1. To make scalded dough, sift flour into a mixing bowl and pour in boiling water gradually while stirring continuously to mix well. Cover bowl with a damp cloth and let stand for about 10 minutes.

2. Knead mixture to bring it together into a rough dough. Add more flour or water, if necessary—dough should feel damp but not wet. Cover with a damp cloth and let stand for another 20 minutes.

3. Knead dough vigorously by pushing and pulling it apart. Finish off by kneading dough for about 15–20 minutes until dough is smooth.