Vegetarian Dumplings 素红油抄手

Make 20 dumplings

Ingredients:
Dumpling Skin 1 packet (水饺皮)
Omnipork 1/2 packet can replace by taugua (新猪肉或以豆干取代)
Small Firm Beancurd 1/2 cut into rectangular bits (小豆干)
Chestnut 5pcs cut onto small cubes (马蹄)
Shanghai Cabbage 1 - use the stem only and cut into small pieces (上海青 )
Small Black Fungus 10pcs - cut into strips (小黑木耳)

Seasoning:
Mushroom powder 3/4 tsp (香菇粉)
Salt 1/4 tsp (盐)
Pepper dash (胡椒粉)
Sesame oil drizzle (麻油)

Vingegar Chilli Oil Sauce:
Black Vinegar (浙江醋)
Homemade Chilli Oil (自制红油)
Dark Soy Sauce (黑酱油)
Mushroom Powder (香菇粉)

Garnish:
Corainder leaves (芫茜叶)
Roasted Sesame (烤过的白芝麻)
Fresh Chilli cut into strips (辣椒)

Steps:
1. Prepare ingredients as described.

2. Prepare the sauce for cooked dumplings.

3. Mix seasoning to all ingredients except tofu and dumpling skin.

4. After well mixed, gently mix in the tofu.

5. Wrap each dumpling.

6. Boil dumpling and scoop out when it float as considered cook.

7. Scoop the cooked dumpling into the vinger chilli oil sauce.

8. Add corainder leaves and sesame oil before serving.