Yeast Dumplings with Stir-Fried Vegetables
- Stir-Fried Vegetables
- 3 tablespoons dried Wood Ear Mushrooms
- ½ Napa cabbage
- 2 Red Bell pepper
- 4 carrots
- 4 stalks Celery
- 200 grams Snow peas
- 200 grams Bamboo shoots (in a can)
- 2 garlic
- 1 piece ginger
- 5 tablespoons sesame oil
- 1 bunch Chives
Place the mushrooms in a heat-proof bowl and cover with hot water. Soak for 20 minutes. Cut the peppers in half, remove the seeds, and cut into strips. Rinse the cabbage and cut into strips. Peel the carrots and cut diagonally into slices. Rinse the celery and cut into chunks. Cut the tip of each snow pea and pull out the tough string that runs along its side. Drain the bamboo shoots. Peel and mince the garlic. Peel and grate the ginger. Rinse the mushrooms and cut into small pieces. Heat the oil in a wok. Add the ginger, sauté briefly, and then add the garlic. Add the vegetables and sauté, stirring continuously, for 7 minutes. Thinly slice the chives and stir into the vegetables. Season with salt and pepper to taste.
For the dough, place the yeast and the sugar in a bowl. Stir in 200 ml (about 6 1/2 ounces) of lukewarm water. Add the flour and mix until a smooth dough. Cover and let rise for 30 minutes. For the filling, rinse the scallions and thinly slice. Peel and mince the garlic. Peel the carrots and chop finely. Heat the oil in a pan and sauté the vegetables until soft. Add the soy sauce, sesame oil, and hoisin sauce. Bring the mixture to a simmer and then season with salt and pepper to taste.
Shape the dough into a roll and slice 12 equal pieces. Roll the slices into to 8 cm (about 3 inch) circles. Make a depression in the middle of each piece of dough. Add a generous spoonful of filling to each dumpling and crimp the dough around the filling. Place the dumplings in a bamboo steam basket lined with moist cloth napkin. Fill a pot with about 2 inches of water. Set the basket on top, bring the water to a boil, and cook the dumplings for 15 minutes.
To serve, place the dumplings over the stir-fried vegetables.