Golden Vegetarian Steamed Dumplings

Name: Golden Vegetarian Steamed Dumplings
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Wheat flour; 150ml carrot juice; 40g Shiitake Mushrooms; 30g Fungus; 150g Carrot residue; Some salt; a small piece ginger; Several petals garlic; Some Vinegar; Some Soy sauce; Some Refined oil; Some sesame oil

by Tao Ran Lily

4.9 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

This "golden vegetarian steamed dumplings" does not have real gold, because it is made with carrot juice and noodles. The steamed dumplings are golden and golden in color, as bright as gold, so it is just a metaphor. It is still a vegetarian filling. This time I also chose the mushrooms and fungus that I love as fillings. Both of them are nutritious and healthy ingredients. However, you need to add some ginger when making this kind of shady fungus dishes. The chill comes and goes in it.
When eating dumplings, dipped in garlic vinegar sauce, and then dripped with a few drops of sesame oil, it is called a fragrant, you can eat it until you can't stop it. "

Golden Vegetarian Steamed Dumplings

1. Raw material map

Golden Vegetarian Steamed Dumplings recipe

2. Soak shiitake mushrooms and fungus in warm water to enlarge them;

3. Wash the carrots and rub them into puree, then wring out the carrot juice with clean gauze. The carrot residue is used as a filling. Add 5 grams of salt to the carrot juice to melt;

4. Take a clean stainless steel pan, sift into flour, add a little essential oil, slowly pour carrot juice into flour, and stir it into flocculent with chopsticks while pouring it.

5. Then mix into a smooth dough;

6. Cover the dough with a damp cloth for 1-2 hours. It is best to knead it every five minutes. Knead it several times. The texture of the dumpling skin will be better.

7. When making the noodles, let’s process the dumpling stuffing: wash the soaked fungus and shiitake mushrooms, clean the sand, chop them, chop the ginger into ginger, then add carrot residue, a little salt, light soy sauce, and refined oil, stir well and serve as a vegetarian filling.

8. Knead the dough again after it wakes up a few times

9. Then rub the strips and apply the agent

10. Use a rolling pin to roll out dumpling wrappers that are thick in the middle and thin around the edges;

11. Wrapped in the vegetarian stuffing and kneaded into the pattern I want, I wrapped fish-shaped dumplings, and also made plum and heart-shaped dumplings.

12. Put a damp cloth on the steamer and place the dumplings on the damp cloth

13. Put a damp cloth on the steamer and place the dumplings on the damp cloth.

14. Bring the steamer to a boil for 8 minutes, then place the steamer on the steamer and steam on high heat for 10 minutes.

15. Steamed dumplings.

16. Steamed dumplings

Tips:
1. Don't throw away the carrot residue that has been juiced, it can be used as a filling.

2. You can add egg and noodles to the noodles for making dumplings. If you have time to wake up the noodles for a longer time, the dumpling skins are softer and can be rolled very thin, and they are more chewy.