Vegan Dumplings

Directions

1. 1

   Before you start, prep the vegetables and make sure all of them are finely chopped.

2. 2

   Heat 2 tsp of oil in a pan, add garlic, ginger, and scallions. Cook for few seconds and then add the celery, carrot, mushrooms.

3. 3

   Cook them for few minutes and then add drained and finely chopped water chestnuts.

4. 4

   Add soy sauce, Shaoxing wine, sugar, salt, pepper and cook till mushrooms leach out the water and soften.

5. 5

   Now stir the cornstarch slurry and add it to the vegetables, cook for few seconds and then turn off the heat.

6. 6

   Take the dumpling wrapper and place it on a floured board, now gently place the edible flower (make sure to trim any stem).

7. 7

   Gently press them on the wrapper with a rolling pin. If there are any loose ends just use a little cornstarch slurry as glue.

8. 8

   Flip gently and put filling in the wrapper and wet the edges with water.

9. 9

   Fold the wrapper in half and pinch the edges together.

10. 10

    Bring the both ends toward the centre and pinch the ends together.

11. 11

    Once the dumplings are folded, steam them in a steamer for 5-6 minutes.

12. 12

    Serve right away with soy dipping sauce.