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Shepherd’s Purse, Bamboo Shoot and Mushroom Dumplings
Chinese dish ready in 48 min using easy-level technique. Simple enough for weeknight cooking.
- Prep
- 18m
- Cook
- 30m
- Total
- 48m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Shepherd’s Purse, Bamboo Shoot and Mushroom Dumplings
| Ingredient | Amount |
|---|---|
| spring bamboo shoots | 250g |
| shepherd's purse | 500g |
| button mushrooms | 500g |
| five-spice dried tofu | 2 pieces |
| flour | 1kg |
| salt | 10g |
| water | 500g |
- spring bamboo shoots250g
- shepherd's purse500g
- button mushrooms500g
- five-spice dried tofu2 pieces
- flour1kg
- salt10g
- water500g
Cooking StepsHow to cook Shepherd’s Purse, Bamboo Shoot and Mushroom Dumplings step by step
-
Step 1Wash shepherd’s purse, bamboo shoots, and mushrooms thoroughly.
-
Step 2Blanch shepherd’s purse and remove. Adding baking soda helps keep it bright green; if unavailable, quickly remove and plunge into cold water.
-
Step 3Dice all ingredients into small cubes.
-
Step 4Squeeze excess water from chopped shepherd’s purse, then mix with oil to seal in moisture.
-
Step 5Stir-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!
-
Step 6Cut the dough into small pieces for wrappers.
-
Step 7Dust with flour to prevent sticking.
-
Step 8Roll out the wrappers.
-
Step 9Wrap, steam, and enjoy. That’s it!
Shepherd’s Purse, Bamboo Shoot and Mushroom Dumplings
Chinese dish ready in 48 min using easy-level technique. Simple enough for weeknight cooking.
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!
Recipe Details
Common Questions
How can I make this spicier?
Add chili oil or chili crisp to taste, or include dried red chilies during cooking. A dash of Sichuan peppercorn adds a different kind of heat.
