Ingredients:

  • 1.5 cups vegetable broth
  • 2 dried shiitake mushrooms
  • 1 piece kombu (2-inch)
  • 2 tsp light soy sauce
  • 1 tsp agar-agar powder
  • 2 cups Napa cabbage, finely minced and squeezed dry
  • 1 cup king oyster mushrooms, minced
  • 2 scallions, finely chopped
  • 1 tbsp fresh ginger, grated
  • 1 tbsp toasted sesame oil
  • 0.5 tsp white pepper
  • 250g all-purpose flour
  • 120ml warm water
  • 0.25 tsp fine sea salt
  • 3 tbsp Chinkiang black vinegar
  • 1 tbsp ginger, cut into matchsticks

Instructions:

  1. Simmer the vegetable broth with dried shiitake and kombu for 15 minutes to concentrate the umami flavors.
  2. Whisk in the agar-agar powder and boil for 2 minutes to activate. Pour the liquid into a wide, shallow metal pan.
  3. Place the pan in the refrigerator for 30 minutes until the broth sets into a firm jelly.
  4. In a large bowl, combine the squeezed Napa cabbage, minced king oyster mushrooms, scallions, grated ginger, sesame oil, and white pepper. Mix until cohesive.
  5. Finely mince the set 'soup' jelly into small cubes and gently fold into the mushroom filling.
  6. Mix flour, salt, and warm water to form a dough. Knead until silky and smooth, then rest for 20 minutes.
  7. Divide dough into 30 small portions. Roll each into a thin circle with a thicker center.
  8. Place a tablespoon of filling in the center of a wrapper and pleat the edges to seal.
  9. Line a bamboo steamer with parchment and steam dumplings over high heat for 8-10 minutes.
  10. Serve immediately with a dipping sauce of Chinkiang vinegar and ginger matchsticks.