Q: Can I use different vegetables for this dumpling recipe?
A: Yes, you can customize the vegetable filling according to your preference.
Vegetarian Bok Choy and Mushroom Dumplings
Notes
Ingredients:
- Bok choy, a handful
- Mushrooms, 5 pieces
- Wood ear mushrooms, a small handful
- Baking soda, a small spoonful
- Oyster sauce, 1 spoonful
- Chili powder, to taste
- Sugar, to taste
- Chicken bouillon powder, to taste
- Salt, to taste
- Sesame oil, a small amount
- Boil water in a pot and add a small amount of baking soda. Blanch the bok choy for about a minute, then remove and cool it in cold water.
- Squeeze out the water from the bok choy and chop finely. Add a little sesame oil to lock in the moisture.
- Blanch the mushrooms and chop them into small pieces. Soak the wood ear mushrooms beforehand.
- Heat a little oil in a pan, fry some minced ginger until fragrant, and then add the mushroom and wood ear pieces. Stir-fry and add a bit of oyster sauce and chili powder if desired.
- Mix the stir-fried mushrooms and wood ear pieces with the bok choy, add a little more oyster sauce, sugar, chicken bouillon powder, and white pepper powder.
- You can substitute the vegetables with your preferred choices.
- Heat a little oil in a pan, place the filled dumplings in, and fry over medium-low heat until golden brown. Then add water to half-cover the dumplings.
- Cover the pan and continue cooking.
- When the water is almost evaporated, spray a little more oil and continue to cook on low heat until all the water is gone.
- Fry the dumplings for a longer period if you prefer them crispier, but be careful as they can easily burn.
- Enjoy your tempting dumplings.
- These dumplings are not only delicious but also nutritious and diet-friendly.
- Low calorie
- Rich in vitamins and minerals
- High in dietary fiber
