Filling ingredients:
- 1 cup firm tofu, chopped
- 1 cup dried black fungus (a.k.a. wood ear mushroom)
- Mushroom sauce
- 1 cup zucchini, chopped
Dough ingredients:
- 2 cups rice flour
- 1/2 cup corn starch
- (May substitute 1 package of banh gio mix to make the dough if you cannot find rice flour)
- 2 cans vegetable broth
- 3 cups water
Directions:
- Soak the black fungus in a small bowl of water for 30 minutes
- Drain the water and chop the black fungus into small pieces
- Stir-fry the tofu with olive oil in a pan over medium heat
- Add the zucchini
- Add the mushrooms
- Add mushroom sauce to taste
- Turn off the heat and set the filling aside
- Add the flour mixture to a large bowl
- Add the water
- Add the vegetable broth
- Mix well
- Heat a large pot over medium heat
- Pour the flour mixture into the pot
- Stir for about 5 minutes until you get a thick paste
- Lower heat once mixture begins to thicken
- Spoon some dough onto a piece of aluminum foil (or a banana leaf)
- Add 1-2 spoonfuls of filling onto dough
- Wrap into desired shape
- Steam dumplings for 15 minutes
- Let cool for 10 minutes
- Serve hot
Video: