Broth: 2 cups of water, 1 tbsp tamari, 1 tbsp veggie bouillon/paste , 1 1/2 tsp agar agar Wrapper: 200 g flour (double zero flour recommended but you can use all purpose flour), 2 tsp neutral oil, 1/2-3/4 cup hot water. Filling: 4 ounces store bought pre pressed extra firm tofu (1/2 cup when packed), 1/4 cup dried shiitake mushrooms (6-7 ct) hydrated in cold water then finely chopped, 3 green onions finely chopped (whites & light green parts), 1/4 cup each of cabbage & carrots shredded & finely chopped, 1/2 tbl sesame oil, 1 tsp dark soy sauce, 1/2 tsp salt, 1/2 tsp sugar, 1/4 tsp white pepper, 1/4 tsp garlic powder, 1/4 tsp ginger powder Makes 20-22 dumplings.
1️⃣ On stovetop bring broth ingredients to a boil for about a minute while stirring. Pour in a shallow pan. Put in fridge at least one half hour till agar sets & is firm.
2️⃣In a food processor add flour, process on high, slowly add hot water & oil. It will soon form a smooth ball. Then knead with hands a couple of minutes. Wrap with kitchen towel & rest 1 hr
3️⃣ For the filling: mash tofu in the a bowl till crumbly. Add the rest of filling ingredients.
4️⃣Once agar has set use a knife to finely dice into tiny cubes. Add half of the agar to the filling.
5️⃣ Cut dough into three equal pieces. Take one piece, wrap remaining pieces. On a well floured surface, roll into a log about 3/4 in thick, cut into 1 1/2 in pieces. Roll each piece into a 4 in disk leaving the center thicker than the edges. Make sure edges are thin for easy pleating.
6️⃣To assemble add 1 tbl of filling to the center of dumpling wrapper. Top with 1 tsp of remaining agar. Pleat to seal. Repeat. Or an easier option: just fold the top, bottom, left, & right edges & them join in the middle & firmly seal open seams with fingers.
7️⃣In a steamer lined with parchment paper steam dumplings 8-10 min till broth returns to a liquid. Enjoy!