With the Phuket Vegetarian Festival in full swing (caution self mutilation), there's so many amazing vegetarian foods to try and I'm making more vegetarian recipes. It's a strange mix this festival, vegetarian food and painful self mutilation. I wonder if sticking skewers through the side of the mouth makes the taste more intense!?
These are actually a outer dumpling style known as Ha-Gaow, which is a hot starch dough normally pleated by hand into a semi-circular dumpling, that's then steamed. I'm not very good at making them that way, so I cheated and used my gyoza/japanese ravioli crimper rather than crimp them by hand. There's quite a few ingredients in this one, the most important are the nuts, and the shitake mushrooms that bring the main flavours with them. While the sweet pickled turnip and bamboo add a little sweetness, and crunch to the filling.
To eat them you need a dipping sauce, you can buy this in bottles, or mix half and half light soy sauce and white vinegar. Then add a little chopped chillies if you like a bit of kick.
Ingredients for Filling
50 gms Baby Sweetcorn
50 gms Bamboo Shreds
50 gms Sweet Pickled Radish
50 gms Carrot
50 gms Dried Shitake Mushrooms
50 gms Cashew nuts
50 gms Peanuts
1 Tablespoon Chopped Coriander Leaves
1 Tablespoon Chopped Spring Onions
1 Mushroom Stock Cube
1 Tablespoon Oil
1 Teaspoon corn flour
1. I used a vegetarian stock cube, dissolve this is half a cup of boiling water. Then place the dried shitake mushrooms in this liquid and leave them for at least an hour to plump up. They will soak up the stock and it gives them an extra intense flavour. Keep the liquid from the soaked mushrooms, we'll use it later.
2. In a dry frying pan, toast the peanuts and cashew nuts over a low heat to brown them. You want to bring out the nutty flavour, but be careful they burn easily. Once they're browned, chop them finely.
3. Chop the coriander leaves and spring onions finely and set them aside.
4. Chop all the other vegetables very finely.
5. In a frying pan, add the oil, the pickled radish, the bamboo, the chopped sweetcorn, the chopped carrot, a teaspoon of corn flour, the chopped shitake mushrooms and a little of the stock we soaked the mushrooms in. (We still haven't finished with this stock, so keep the rest).
6. Fry these ingredients to soften them and reduce any liquid so they're dry.
7. Add the other ingredients, the coriander leaves, the chopped spring onions, the toasted nuts.
8. This is our filling, it should be a spoonable mixture of finely chopped pieces. Set aside to cool while we prepare the outside.
Ingredients for Outside
500 gms Ha-Kow Flour (5/6th Wheat Starch, 1/6 Tapioca Starch)
480 mls Boiling Water
1 Teaspoon Oil
1. In a blender with a dough mixer blade, place the flour.
2. Mix the boiling water and oil, turn on the blender and add the water/oil to the blender.
3. Blend for a few minutes to form a dry powdery dough. This can be pressed to form a workable dough so don't worry if it's a little dry
4. This is a hot dough, it's easier to work hot. If it gets too cold to work with, you can wrap it in cling film and microwave it for a few seconds just to warm it up again.
5. Take a 30 gms piece of the dough, form it into a ball, and roll it flat into a disc . The thinner the better.
6. A teaspoon of the filling goes into the middle, wet the edge with the mushroom stock (I told you we'd use that again) and crimp them using you expert hands, or a ravioli crimper like me.
7. You can freeze them at this point if you want to store them for later.
8. Place a circle of greaseproof paper in the steamer and punch holes to let the steam through it. If you don't have greaseproof paper, you can also just oil the steamer to prevent them sticking. Place the dumplings on the greaseproof paper and steam for 5 minutes.
8. Serve with the dipping sauce
Ingredients for Dipping Sauce
5 Tablespoons Light Soy Sauce
5 Tablespoons White Vinegar
1 Red Chilly Sliced Thinly