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Steamed Vegetable Dumplings

Christine's Recipes
  • 60 minutes
  • Serves 2 to 3

INGREDIENTS

300

gm plain flour

150 milliliters

hot water, 80C/175F

60 milliliters

water, at room temperature

1

to 2 shiitake mushrooms

45

gm corn kernels

25

gm carrot, diced

50

gm chinese chives, finely chopped

34

gm vermicelli/cellophane noodles, soaked, softened and sectioned

3

water chestnuts, about 56 gm, skinned and diced

45

gm spicy tofu (picture shown above), diced

1/2 tsp

minced ginger

1/4 tsp

salt

1/4 tsp

chicken bouillon powder

2 tbsp

water

sesame oil,