Vegetable Dumplings, 30 pieces

Ingredients

• 300 g all-purpose wheat flour, plus extra for dusting
• 150 mL water
• 400 g napa cabbage, finely chopped
• 80 g fresh shiitake mushrooms, finely chopped
• 40 g dried glass noodles
• 150 g firm tofu, crumbled
• 1 tbsp grated fresh ginger
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp salt, divided

Method

1. 1Mix the flour with the water into a dough. Knead 8 minutes, cover and rest 30 minutes.
2. 2Toss the cabbage with 1/2 tsp salt and leave 15 minutes. Squeeze out as much water as you can in a clean towel.
3. 3Soak the glass noodles in hot water 8 minutes, drain and chop into small pieces.
4. 4Sauté the shiitake and tofu in a dry pan over medium-high heat for 5 minutes, until the water is gone. Cool.
5. 5Mix the cabbage, noodles, shiitake, tofu, ginger, soy sauce, sesame oil and remaining salt.
6. 6Cut the dough into 30 pieces of about 15 g, roll thin rounds, fill each with a heaped teaspoon and pleat closed.
7. 7Place on floured trays without touching and freeze flat for 2 hours.
8. 8Bag the frozen dumplings, 30 per bag, label with the date and keep frozen.