Servings size:   4 servings 

Cuisines Tags: Vegan, soybean meat, cellophane noodles

Ingredients:

• 3 cups of ground flour
• 200g soybean meat (minced type)
• 3-4 cabbage leaves
• 20g cellophane noodles (fensi, glass noodles)
• 5-6 green beans
• 1 tsp ginger (chopped)
• An appropriate amount of kuzu powder
• 2 tsp sesame oil
• An appropriate amount of salt
• 1 tbsp soy sauce
• An appropriate amount of pepper
• An appropriate amount of goji berry

Instructions

1. Add 1/2 teaspoon of salt to the ground flour and add water to it gradually. Then combine and knead with your hand until it becomes a smooth dough.
2. Roll the dough into a long stick and divide them into portion sizes. Roll each piece out into a round disc about 8 cm in diameter.
3. Finely chop the cabbage. Boil green beans and cellophane noodles and then cut them into small pieces. For cellophane noodles, cut them into 4 cm long.
4. Heat sesame oil in a pan over medium heat. Add the ginger and cabbage, and cook until soft, about 5 minutes. Add  1 teaspoons of salt and 1/2 teaspoons of pepper, cellophane noodles, soybean meat and soy sauce, and cook for 1-2 minutes. Transfer them to a bowl.
5. Brush the edges of the wrapper lightly with water. Place 1 tablespoon of the soybean meat mixture in the center of the wrapper. Shape as desired. 
6. Place as many dumplings as will fit into a steamer, without touching each other. Cover and steam for 15 minutes over medium heat.
7. Serve immediately and decorate with green beans and goji berries.

Tips

• To make the dough work, it’s better to make it a bit tougher than softer. If the dough is too tough and difficult to roll, let it rest for a few hours; it will become soft enough to work with.

Recipe By: Cooking School Lima Certified Instructor Chieka Atsuta

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