Steamed Mushroom, Baby Corn, Asparagus, Silken Tofu and Pumpkin Dumplings

Cook time 1 hour
Servings 15

Ingredients

Filling
100g shiitake mushroom
50g pumpkin
50g baby corn
100g asparagus
100g silken tofu
1 tsp salt
2 tsp sugar
1/8 tsp white pepper
4 tsp sesame oil

Dumping Pastry
2 cups Chinese wheat flour
2 cups boiling water
½ tsp salt
5 tsp tapioca flour
2 tsp vegetable oil

Steamed Mushroom, Baby Corn, Asparagus, Silken Tofu and Pumpkin Dumplings

Method

Filling

Dice the shiitake mushroom, pumpkin, baby corn and asparagus. Blanch them in hot water and immediately transfer into a bowl of ice water. Drain and set aside.
Mash the silken tofu into a puree and mix with the vegetables. Season with salt, sugar, pepper and sesame oil.

Pastry

Put the wheat starch into a deep bowl and add salt. Pour in the boiling water and stir vigorously. Cover with a lid and rest for two minutes.
Turn dough out on a working board and add in the vegetable oil. Sprinkle with tapioca starch and knead the dough till smooth and elastic.
Divide it into four pieces and roll into a long strip.
Keep unused dough covered with a moist tea towel until ready to use.

To Assemble

Cut off small sections form the long strip and shape into balls. Each ball should be 2.5cm across. Using a rolling pin, roll the ball flat to form a disc.
Spoon the filling onto the middle of the pastry disc, and make eight pleats on the edge.
Close the edges by pressing the pleats together to form a pouch.
Place in a lightly greased bamboo steamer, cover with lid and steam for 9 minutes.