Steamed Veggie and Beancurd Oat-Dumplings
(Makes 25 dumplings)
Filling
• 1/4 medium onion, finely chopped
• 1cm piece of ginger, finely chopped
• 1 cup shiitake mushrooms, finely chopped
• 1 cup firm beancurd (tau kwa), finely chopped
• 100g kale, finely chopped
• 1/2 cup carrots, finely chopped
• 1/4 cup spring onions, finely chopped
• 1 tbsp olive oil
• 1/2 tbsp sesame oil
• 1 tbsp light soy sauce
• 1/2 tsp sugar
• 1/2 tsp ground white pepper
• 1/2 tsp salt
Dumpling Skin / Wrappers
• 3/4 cup all purpose flour
• 1 cup Quaker rolled oats (makes 3/4 cup oat flour)
• 1/4 tsp salt
• 1/2 cup warm water (For beetroot/spinach dumpling skin, replace half the water used with the beetroot/spinach water)
• For beetroot (red) skin, 400g beetroot
• For spinach (green) skin, 400g spinach
Dough
1. Blend the rolled oats in a food processor/blender until oats have turned into a fine oatmeal flour.
2. Sift the oatmeal flour through a sieve to remove any whole pieces of oats. 1 cup rolled oats gives around 3/4 cups oat flour.
3. Mix oat flour and all-purpose flour in a bowl.
4. Make a well in the centre of the flour and add either:
1/2 cup of warm water (for plain skin),
OR 1/4 cup of warm water and 1/4 cup of beetroot (red) water (for beetroot skin),
OR 1/4 cup of warm water and 1/4 cup of spinach (green) water (for spinach skin).
5. Mix until clumps form, then add 1 tbsp of cold water and knead into a ball.
*Beetroot (red) skin
1. Add beetroots and 3 cups of water into a pot. Boil until a third of the water is left and beetroots have lost some colour.
2. Set aside 1/4 cup of beetroot (red) water for the skin colouring.
*Spinach (green) skin
1. Using a food processor, blend spinach and 3 cups of water and sieve the mixture to remove pulp.
2. Set aside 1/4 cup of spinach (green) water for the skin colouring.
Filling
1. Heat oil in a pan over medium high heat.
2. Stir-fry onion and ginger until translucent.
3. Add beancurd and mushrooms and cook for another 3 minutes.
4. Add cabbage and carrots and continue cooking until most liquid from the vegetables is released.
5. Stir in the rest of the ingredients and remove from heat.
6. Put filling in a bowl and let it cool.
Make Dumplings
1. Take a tablespoon-sized piece of dough and roll it into a ball.
2. Flatten the ball with your palm.
3. Roll the dough into a flat disc using a rolling pin.
4. Add a tablespoon-sized portion of filling in the centre.
5. Close up the dumpling and pleat the edges.
6. Steam dumplings for 10 minutes over medium-high heat
