Cilantro and Mushroom Dumplings
This dumpling filling is distinctive: cilantro takes the lead, complemented by wood ear mushrooms, shiitake stems, and wheat gluten (seitan) for a wholesome bite. The shiitake stems have an interesting origin. While shopping for fresh shiitake, I overheard a woman say her home-dried shiitake tasted purer than store-bought dried ones. I asked her how, and it turned out to be simple: snip off the stems, then air-dry the stemless caps in a well-ventilated, sunny spot. I brought home a bowl of shiitake and set them out to dry. Not wanting to waste the stems, I chopped them finely and folded them into the cilantro filling. The result was excellent.
Ingredients
cilantro
250g
wood ear mushrooms
80g
shiitake mushroom stems
100g
wheat gluten
30g
wheat flour
450g
sesame oil
to taste
salt
to taste
MSG
to taste
ginger
to taste
Instructions
1
Step 1
Knead the wheat flour into a dough and let it rest for 15 minutes.
2
Step 2
Soak the wood ear mushrooms until rehydrated and wash them clean. Wash the shiitake mushroom stems and wheat gluten.
3
Step 3
Pick and wash the cilantro, then drain off the water.
4
Step 4
Finely chop the wood ear mushrooms, shiitake mushroom stems, and wheat gluten.
5
Step 5
Finely chop the cilantro and combine with the wood ear mushrooms, shiitake mushroom stems, and wheat gluten. Add sesame oil, MSG, and minced ginger, then mix well to make the dumpling filling.
6
Step 6
Divide the rested dough into evenly sized pieces and roll them into round dumpling wrappers.
7
Step 7
Place the filling in the center of each wrapper.
8
Step 8
Pinch the edges tightly to seal the dumplings.
9
Step 9
Bring water to a boil in a pot and cook the dumplings.
10
Step 10
Once cooked through, remove and serve.
