Su Cai Jiao (Vegetable Dumplings)

• 4 oz. dried Chinese mushrooms
• 2 oz. bamboo shoots
• 2 oz. peeled jicama
• 10 oz. bok choy
• 1 oz. preserved cabbage
• 1 oz. fried tofu, diced
• 1/2 tsp. salt
• Pinch white pepper
• 1 1/2 tsp. granulated sugar
• 2 tsp. sesame oil
• 2 tsp. vegetable oil
• 30 wonton wrappers
• 1 large egg, beaten
• 1 Tbs. minced garlic
• 6 Tbs. black vinegar

1. Soak dried mushrooms in water for about 30 minutes, or until they soften.
2. Squeeze out water, and dice.
3. Cut all vegetables into small dice, and press under weights for several hours to squeeze out all liquid.
4. Mix dry vegetables with tofu, salt, pepper, sugar and oils.
5. To make dumplings, place each wrapper on flat surface, spoon about 1 teaspoon filling into center and fold dough over in half.
6. Moisten edges of each wrapper with beaten egg, and pinch shut to seal in filling.
7. Repeat with remaining wrappers and filling until used up.
8. Steam dumplings over boiling water for about 5 minutes.
9. Remove from heat, and set aside.
10. To serve, arrange dumplings in serving dish.
11. To make dipping sauce, combine garlic and black vinegar, and pass with dumplings, making more sauce as needed.

dried chinese mushrooms, bamboo shoots, peeled jicama, bok choy, preserved cabbage, salt, white pepper, sugar, sesame oil, vegetable oil, wonton wrappers, egg, garlic, black vinegar

Taken from www.vegetariantimes.com/recipe/su-cai-jiao-vegetable-dumplings/ (may not work)