- 1 ounce Wood Ear Mushrooms
- 11 ounces Pastry flour
- 1 teaspoon Curry powder
- ½ teaspoon Turmeric
- 11 ounces Baby bok choy
- 4 ounces Tofu
- 9 ounces Bamboo shoots (canned)
- 2 Garlic cloves
- 8 sheets Garlic chive (Asian variety, or chives)
- 1 tablespoon Vegetable oil (plus a little more for the steamer)
- Vegetable oil
- 1 tablespoon Soy sauce
- 2 tablespoons Dijon mustard
- 2 tablespoons liquid Honey
Soak mushrooms in plenty of warm water.
Combine flour, curry, turmeric and salt (to taste) in a bowl. Stir in 150 ml (approximately 3/4 cup) of boiling water. Add 5 tablespoons cold water and knead dough on a floured surface for about 4 minutes or until smooth. Cover and let rest for 15 minutes.
Meanwhile, rinse bok choy, trim and cut lengthwise into strips.
Cut tofu into small cubes. Drain bamboo shoots and cut into strips.
Trim mushrooms and cut into thin strips. Peel garlic and chop finely. Rinse cut garlic and shake off excess water.
Heat oil in a pan and cook garlic until translucent. Add bok choy, mushrooms and bamboo and sauté 4-5 minutes while stirring. Add tofu and season with salt and pepper.
Divide the dough into 8 portions and roll out on floured surface into thin circles.
Spread the filling evenly over the individual circles of dough.
Bring edges of dough together to seal in the filling and tie each dumpling with a stalk of garlic chive.
Place dumplings in a lightly greased steamer basket and place basket in a deep pot with boiling water. Ensure that the steamer basket is placed just above boiling water. Cover and steam for about 20 minutes.
Whisk together soy sauce, mustard and honey. Serve dumplings with dipping sauce.