1. Vegetarian dumplings without filling
Ingredient:
- 130ml water
- 40g sugar
- 1 pinch of salt
- 2.5g of yeast
- 2g baking powder
- 1 little cooking oil
Doing:
- Put flour, yeast, baking powder in a bowl and mix well then add salt, sugar and mix again.
- Add water to the bowl of flour and mix the ingredients well, then proceed to knead the dough, add a little cooking oil and continue to knead until the dough becomes soft without sticking to your hands. Cover the bowl of dough and let it rest for 20 minutes.
- Sprinkle a little flour on a clean table, then take the dough out and press the air bubbles, use a rolling pin to roll it into a rectangular shape, finally roll the dough into a round cylinder, roll the dough lightly. evenly round.
- Use a knife to cut the dough into pieces about 1 finger long, straighten the dough pieces to be evenly round because when cut, the cake will be slightly flattened.
- Place the pre-cut stencils into squares into the steamer, place each cake on the parchment paper and proceed to incubate the cakes until they have doubled in size before steaming.
- After the cake has bloomed, put the water in the steamer and turn on the high heat, steam for about 12-15 minutes, then the cake is cooked.
2. Vegetarian dumplings with filling
Ingredient:
- Dumpling dough
- Water
- 100g carrots
- 100g cassava root
- 100g black fungus
- 100g shiitake mushrooms
- 100g vegetarian ribs
- White tofu
- Coriander
- Cashew
- Green bean
- Yeast
- Vegetarian sauce
- Onion
Doing:
- Carrots and cassava roots are washed, peeled and diced. Shiitake mushrooms, soaked cat mushrooms bloom overnight.
- Rinse the mushrooms several times with water and remember to squeeze the water after each rinse. After rinsing with water, let it fence and then cut the shiitake mushrooms into bite-sized pieces.
- Vegetarian ribs soak in water for 30 minutes to soften. Then, drain and squeeze the water several times, take it out to dry and then cut into bite-sized pieces. Cooked seedless green beans, drained. Cashews bought back to ray to remove impurities.
- Put 250g of dumpling flour and 4g of yeast in a mixing bowl, add 50ml of filtered water and stir until dissolved. Slowly pour in 50ml of filtered water and continue mixing. Use your hands to knead the dough to create a foam for about 10 minutes, then let the dough rest for about 25-30 minutes to be used to shape the cake.
- Put the cooked green beans and a little water in the blender. Then, pour into the pan to catch the slugs on low heat until it dries and doesn’t stick to your hands. Prepare a hot oil pan, put the cashews in for about 2 minutes on medium heat. Use a filter to get the color of cashew oil, remove the seeds.
- Pour the right amount of color into the slug green beans, mix well to infuse the color. Use your hands to round it up to make a vegetarian salted egg.
- Pour a little oil into the pan for the minced garlic to fry until fragrant, add the vegetarian ribs, shiitake mushrooms, white tofu, a little sugar, a little salt, a little monosodium glutamate and stir-fry until the ingredients are fully absorbed. Add the cassava roots and mushrooms and stir-fry until the cassava roots are soft.
- Prepare a clean tabletop, cover with a little flour to prevent sticking, put the dough on top of the dough roll and divide into equal portions. With a cake size of 100g, the dough portion from 40-50g is reasonable.
- Use a rolling pin to roll the dough out into balls until all the dough is gone. Put the filling in the middle, use your hands to meet each segment and rotate in a circle to slowly grab the top, place the cake on the parchment paper, perform these operations until the ingredients are gone.
- Put water in a steamer, bring to a boil on the stove. In turn, add the dumplings and steam for 10-15 minutes, because the filling has been fried before.
Source: TCTTT
