Chinese Recipes
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Ingredients
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| 1 |
Cooked and minced gluten |
4 cups |
| 2 |
Dried Chinese mushrooms |
6 |
| 3 |
Scallions or green onions, finely chopped |
1/2 cup |
| 4 |
Fresh ginger, finely grated |
1 teaspoon |
| 5 |
Cabbage, finely sliced |
2 cups |
| 6 |
Bamboo shoots, finely chopped |
1/2 cup |
| 7 |
Water chestnuts, finely chopped |
1/2 cup |
| 8 |
Peanut oil |
3 tablespoons |
| 9 |
Garlic, crushed |
2 cloves |
| 10 |
Light soy sauce |
2 tablespoons |
| 11 |
Sesame oil |
2 teaspoons |
| 12 |
Salt |
1 tablespoon |
| 13 |
Corn flour |
2 tablespoons |
| 14 |
Eggs, beaten |
2 |
| 15 |
Wonton wrappers |
250 grams |
| Method |
To make the gluten- Measure 2 cups of water into a large mixing bowl. Add 2
cups of gluten flour, mix well and knead until smooth, set aside for 1 hour. Bring
water to a boil in a pan, cut pieces of gluten dough off and drop into the water.
Return to boil, and then simmer for 30 minutes or until they begins to float on
the surface. Drain and cool, them chop them or mince finely.
To make the stuffing mixture- Soak the mushrooms in hot water for 30 minutes.
Drain, discard the stems and chop the caps very finely. Heat oil in a wok over
high heat, add garlic, ginger and green onions and fry for 2 minutes. Now add
cabbage and cook until it becomes soft. Add bamboo shoot, water chestnuts,
mushrooms, gluten and cook for 2 minutes. Transfer to a large bowl, add all
the seasonings, corn flour and eggs to bind the mixture together.
Take a wonton wrapper in the palm of your hand, put a tablespoon of mixture in
the centre and gather up the pastry to enclose filling. With the back of a teaspoon,
press points of the dough down, to cover. Squeeze dumplings firmly to make
dough adhere to the filling. Put in an oiled steamer and steam for 10 minutes. Serve.
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| Servings -5 |
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| Introduction
of the dish |
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This a healthy vegetable dish for vegetarians.
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