Ingredients for Dumplings (Taiwanese vegan version) 全素水餃
- 400 g Dumplings wrappers (水餃皮400公克）
- 1 small bowl of water (1小碗水）
- Dumpling filling 水餃餡
- 500 g Firm tofu (板豆腐 500公克)
- 6 Dry shiitake mushrooms (乾香菇6顆)
- 6 Dry black fungus (黑木耳6朵)
- 30 g white sesame seeds (白芝麻30 公克)
- 2 spoons soy sauce (醬油2匙）
- 10 g sugar (砂糖10公克）
- 1 pinch white pepper powder (白胡椒些許）
- 10 g sesame oil (麻油10公克)
Cooking Instructions for making Dumplings (Taiwanese vegan version) 全素水餃
Mushrooms:
1. Soak all the mushrooms and black fungus in the hot water for at least 30 minutes.
2. Cut all of them into very small pieces.
菇類處理：
1. 菇類泡熱水至少30 分鐘泡軟。
2. 切碎菇類備用
Cooking the filling:
3. Cut the tofu into small cubes and stir fry until gold and brown.
4. Stir fry the mushrooms until a little bit dry, gold and brown, and you can smell the umami.
翻炒餡料：
3. 豆腐切小塊入鍋炒至金黃，呈起備用。
4. 香菇炒至乾香金黃，可聞到鮮味
5. Add the black fungus and sesame seeds and stir fry with mushrooms.
6. Add the tofu back in the pen.
5. 黑木耳與芝麻下鍋與香菇翻炒均勻。
6. 豆腐回鍋翻炒一下。
7. Season the filling with soy sauce, sugar, white pepper powder, sesame oil, and stir fry everything evenly. (You can try the flavor and adjust the seasoning to meet your taste)
7. 醬油、糖、白胡椒粉、麻油調味，翻炒均勻。(可以嘗試一下味道，並調整調味料到自己喜歡為止)
Prepare dumpling wrappers, a small bowl of water and a big flat plate to make it easier to make dumplings.
Wrap dumplings:
8. Take a wrapper and put a half spoon of filling on the wrapper.
9. Dip some water and spread along the edges of the wrapper.(This is very crucial to make the wrapper become sticky and easier to fold.)
10. You can make the dumplings into the shapes you like or watch some tutorials and videos to learn how to fold it beautifully.
包餃子：
8. 取一張餃子皮，放半匙餡料。
9. 沾一點水，沿著餃子皮邊緣抹一點水，可以幫助餃皮變得更有黏性更好包。
10 可包成自己喜歡的樣子，可找影片教學。
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