Steamed Dumplings

Ingredients

• 15 g Mu-Err mushroom
• 300 g flour
• 1 tsp curry powder
• 0.5 tsp turmeric
• Salt
• 300 g baby Pak Choi
• 125 g tofu
• 250 g canned bamboo shoots
• 2 cloves garlic
• 8 scallion leaves or chives
• 1 tbsp oil (plus extra for steaming)
• Pepper
• oil
• 1 tbsp soy sauce
• 2 tbsp Dijon mustard
• 2 tbsp liquid honey

Instructions

1. 1.

   Soak mushrooms in plenty of warm water.

2. 2.

   Mix flour, curry and turmeric with a pinch of salt. Stir in 150 ml boiling water. Add 5 tbsp cold water and knead on a floured surface for 4 minutes until smooth. Cover and rest for 15 minutes.

3. 3.

   Wash and trim Pak Choi, slicing it lengthwise into strips along the ribs.

4. 4.

   Dice tofu finely. Drain bamboo shoots well and cut into strips.

5. 5.

   Press mushrooms to remove excess liquid, discard tough stems, and slice into fine strips. Peel garlic and mince; wash scallions and shake dry.

6. 6.

   Heat oil in a pan, sauté garlic until translucent. Add Pak Choi, mushrooms and bamboo, stir‑fry for 4–5 minutes. Mix in tofu and season with salt and pepper.

7. 7.

   Divide dough into eight portions and roll each into thin circles on a floured surface.

8. 8.

   Spread filling evenly over the dough circles.

9. 9.

   Fold dough edges over the filling to enclose it, sealing with a tuft of scallion.

10. 10.

    Place dumplings in a lightly oiled steamer basket and steam covered over boiling water for about 20 minutes.

11. 11.

    Whisk together soy sauce, mustard and honey. Serve dumplings drizzled with the sauce.