A quick review of how to make the dumplings from today's workshop.
First, boil water in an electronic kettle.
Mix the oatmeal, chia seeds and hot water into a porridge-like mixture.
Shred the smoked tofu and carrots with using cheese grader.
Finely chop the spring onions, ginger,shiitake mushroom and bamboo shoots etc.
Add all seasonings and mix well.
(Dried shiitake had been soaked in water for several hours)
Lay out the dumpling wrappers and place about 1 teaspoon of the filling on top.
(Not a table spoon! =It’s too much )
Wet half top of the wrapper with water to make it easier to seal the dumplings.
How to seal the dumplings.
(There are so many other ways to seal them but this is what we tried )
Heat about 10 ml of oil in a frying pan.
Fry until one side turns nice golden colour.
This is an optional way to add extra crispy layer.Not included in the recipe.
60ml water
1/2 tsp corn starch
1tsp brewer’s yeast
Mix these three ingredients to make a water solution.
Pour all of it over the dumplings.
At this point, cover it with the lid and set the timer for 5 minutes.
After the 5 minutes of steam cooking, remove the lid.
Brush some roasted sesame oil on the dumplings for a nice aroma.
Moisture evaporates completely ( about 7mins after adding water)
When the crispy crust is ready to be removed from the pan, it is done.
Turn over and place on a plate.
The dipping sauce is made from half black vinegar and half soy sauce.
Enjoy with a colorful salad and some grains;)