VEGETARIANISM : THE NOBLE WAY OF LIVING
 
Hakkanese Steamed Veggie Dumplings (In Hakka)   
If you want to add this video in your blog or on your personal home page, Please click the fallowing link to copy source code  Copy source code  Print
Play with flash player Play with windows media
INGREDIENTS:
Filling:

  • Vegan ham – sliced thinly
  • Dried shiitake mushrooms, soaked to soften, sliced thinly
  • Baked tofu, cut into small cubes
  • Finely shredded radish
  • Fried shallots
  • Natural seasoning
  • Pepper
  • 2½ tablespoons oil
  • 2 tablespoons vegan mushroom oyster sauce
  • 300 mililiters waters

Dough:

  • 300 grams sticky rice flour
  • 500 grams flour
  • 150 ml hot water
  • 100 ml cold water
  • Pomelo leaves
  • Grated mugwort
  • Sugar
PREPARATION:
Filling:

  1. Turn on the heat. Add in 2 tablespoons of oil. Wait for the oil to be hot.
  2. Then add in shiitake mushrooms, and stir-fry until the aroma is released.
  3. Next, add in vegan ham. Stir-fry it until it’s a little dry and becomes golden.
  4. Next, add in the baked tofu. Next, add the fried shallots. Then add the vegan mushroom oyster sauce.
  5. Then add shredded radish sun-dried and water in to stir fry. Add in natural seasoning, sugar, and pepper to taste.
  6. Continue to stir fry until the water has evaporated.

Dough

  1. Boil 150 mililiters of water.
  2. Mix regular flour and sticky rice flour together in a bowl.
  3. Add the boiling water into the bowl of flour, mix well with wooden spoon.
  4. Add more cold water in, knead with hands until dough has become thicken, soft and smooth
  5. Divide dough into 6 equal portions.

Mugwort dough

  1. Boil another 150 mililiters of water with grated mugwort and some sugar in the pan
  2. Mix regular flour and sticky rice flour together in a bowl.
  3. Add this boiled water with grated mugwort into the bowl of flour, mix well with a wooden spoon.
  4. Add more cold water in, knead with hands until dough has become thicken, soft and smooth.
  5. Divide dough into 6 equal portions.

Steam dough:

  1. Take each portion of dough, roll it out thinly, put fillings in the middle, fold in the dough, make it looks like a bag, make the edge even thinner, otherwise the filling will spill come out. during the steaming process.
  2. Put dough in a pot, cover with lid. Turn the heat on medium or low heat to steam for 20 minutes or until the dough has swollen up evenly.

VEGETARIANISM: A LOVING WAY TO LIVE



 
Find Your Vegan Recipes
 
Most popular
 Lubee Bat Conservatory - Saving the Endangered Fruit Bat
 Slovenian Barley and Bean Stew with Smoked Tofu - (In Slovenian)
 A Rawsome Vegan Christmas: Stuffing & Apple Pie
 Vegan Thanksgiving with Chef Miyoko Schinner: Golden Phyllo Pouches, Pumpkin Soup & Bread Pudding
 Lights & Delights of a Vegan Hanukkah with Chef Cary Brown
 Faith, the Brave Little Dog Who Stands Tall
 SChef Miyoko chinner’s Caprese Salad with Homemade Vegan Fresh Mozzarella
 Cooking with Loving Hut Menton & the Int'l Women's Club of the Riviera: Summer Rolls & Lemongrass Tofu
 What's Chocolate, Green,and Apple Pie? All Sorts of Smoothies! with Raw Vegan Chef AJ
 Vegetarians in Paradise Celebrate Hanukkah -Cabbage Rolls