Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

----------------------------------FILLING----------------------------------
8 oz Regular or firm tofu
2 tb Black mushrooms, minced
-(OR Shiitake mushrooms)
-- (presoaked)
2 tb Presoaked minced tree ear
1 tb Dried lily buds, minced
-- (presoaked)
1 tb Green onion, minced
1/2 ts Salt
2 1/4 ts Soy sauce
2 1/4 ts Sesame oil

----------------------------------WRAPPERS----------------------------------
1 c All-purpose flour
1/4 c Water

-------------------------------DIPPING SAUCE-------------------------------
Soy sauce
Vinegar
Mushroom soaking liquid
-OR- water
Sesame oil (optional)
Chile oil (optional)

Mash the tofu to yield about 3/4 cup.

To make the filling, combine mashed tofu with the minced ingredients,
salt, soy sauce, and sesame oil.

To make the wrappers, mix flour and water by hand, kneading just enough to
make a ball of dough. Cover and let rest for at least an hour.

Place on a lightly floured board, and knead for 2 minutes or so. With
palms of your hands, roll it into a long, cylindrical shape, 12 inches
inches long, 1 inch in diameter. Cut crosswise into 1/2-inch pieces; you
will have 24. If your climate is dry, keep the dough covered. Shape
these, cut-side up, into a round shape. Flatten them with the palm or
heel of your hand on a flour-dusted board. With a pastry roller, small
rolling pin, piece of dowel, or even an empty jar -- all of these should
be wielded under the palm of your hand -- roll each into a round wrapper,
3 inches in diameter, thicker in the center, thinner toward the edge. This
is easily done by rolling the pastry roller from the edge of the piece of
dough to the center, and back again, turning the dough counterclockwise a
little with your left hand after each roll. Continue all the way around
several times, also turning the dough over once or twice, until you have a
thin, 3-inch wrapper.

To assemble, place 1-1/2 teaspoons filling (or as much as the wrapper will
hold) in an elongated mound in the center of each wrapper; fold the dough
over the filling so that the edges meet. Press the edges together for a
tight seal, at the same time making four or five tiny pleats, pinched
tightly flush with the edge. Be sure that it is completely sealed to keep
the water out and the filling in. (With commecial wrappers, it may be
necessary to moisten half of the inside edge first to get a seal.)

Bring 4 cups water to the boil in a pot. Immerse eight dumplings at a
time for 3 minutes (add an extra minute if frozen -- do not defrost them
first). Lest they break open, add a little water to slow the boil
whenever it becomes too rapid. Stir occasionally in case some of them
stick to the bottom (true to their name). After 3 minutes, remove the
dumplings with a slotted spoon. Cook the remaining two batches in the
same way.

Serve hot, accompanied by small dipping saucers of soy sauce and vinegar
(cider or Chinese dark), mixed in roughly equal proportions, or to taste,
and thinned with water or mushroom liquid if too strong; add perhaps a
drop of sesame and/or chile oil. Some people like to add a little crushed
garlic, minced green onion, and/or gingerroot.

Advance preparation: These can be assembled ahead and frozen. Do not
defrost before cooking.

* Source: The Fragrant Vegetable, by Martin Stidham
* Typed for you by Karen Mintzias

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