Shepherd’s Purse, Bamboo Shoot and Mushroom Dumplings
Ingredients
- 250g spring bamboo shoots
- 500g shepherd's purse
- 500g button mushrooms
- 2 pieces five-spice dried tofu
- 1kg flour
- 10g salt
- 500g water
Instructions
- Wash shepherd's purse, bamboo shoots, and mushrooms thoroughly.
- Blanch shepherd's purse and remove. Adding baking soda helps keep it bright green; if unavailable, quickly remove and plunge into cold water.
- Dice all ingredients into small cubes.
- Squeeze excess water from chopped shepherd's purse, then mix with oil to seal in moisture.
- Stir-fry bamboo shoots, mushrooms, and dried tofu together with a pinch of salt, vegetarian oyster sauce, and soy sauce. Mushrooms will release water — just cook over high heat to reduce. Keep it simple, no need for extra seasonings. The point is to enjoy the natural freshness of the ingredients!
- Cut the dough into small pieces for wrappers.
- Dust with flour to prevent sticking.
- Roll out the wrappers.
- Wrap, steam, and enjoy. That's it!
