Vegetable Dumplings

This was a delightful surprise when we took dumpling class and made these - they are delicious!

• Ingredients
Crystal Dumpling Wrappers:
• 1/2 c wheat starch or cornstarch
• 1/2 c potato or tapioca starch
• 2/3 c boiling water
• 1 Tbsp oil

Mix together dry ingredients in a bowl. Add boiling water and stir until all of the water is absorbed. Rest the dough for about 10 mins so you won't burn your hands. When cool, knead the dough until it is smooth and feels like play dough, then work in the oil a little at a time.

• Ingredients
Filling:
• 6 oz bok choy, blanched (about 2 cups)
• 2 woodear mushrooms, reconstituted and chopped
• 3 shiitake mushrooms, reconsitutued and chopped
• 1 carrot, diced and blanched
• 1 green onion, thinly sliced
• 1/2 tsp salt
• 1 tsp sugar
• 1 tsp cornstarch
• 1/2 tsp sesame oil
• 1/4 tsp white pepper
Mix all together for filling.

Making the Dumplings:

Divide the dough into small pieces the size of a walnut.

Using a small rolling pin, roll the dough into a thin disk; roll the edges of the disk to make it thinner than the center.

Fill dough with prepared filling. Fold dumplings into triangle shape and pinch edges to seal.

Steam 5 minutes and serve. Yields 10-12 dumplings.