Vegetarian Dumpling Soup (vegan) 素湯餃（純素）

Ingredients: (serves 4)

• 250g plain flour

• 60g Chinese leaves

• 40g fresh Chinese mushroom

• 40g bamboo shoots

• 20g black fungus

• 40g cellophane noodles

• 1 tsp light soy sauce

• ½ tsp sugar

• ½ tsp sesame oil

• 1 tsp vegetarian oyster sauce

Method:

• Put the plain flour into the bowl, add 130g cold water in it, and then mix well to make a dough.

• Cover the dough with a piece of cling film, and leave it for 5 mins.

• Soak cellophane noodles in water for ½ hour.  Cut the Chinese leaves, fresh Chinese mushroom, bamboo shoots and cellophane noodles into small pieces. Boil them in boiling water for 1 min, and then drain well.  Add salt, sugar and oyster sauce, and mix well.

• Make the dough into small pieces, and use a rolling stick to flatten the small dough to make pastries.  Put 1 teaspoon filling in the middle of the pastry. Then fold and seal tightly.

• Prepare 600ml boiling water. Then put the dumplings into the water and boil for 3 mins (until they float on the water).

• Serve with dipping sauce (e.g. red vinegar) or soup.

• Making the soup: Slice 120g Chinese leaves and put it in 500ml hot water. Add 2 tsp soy sauce, 1 tsp salt, 1 tsp oil, ½ tsp sesame oil. Boil the soup for 1-2 mins. Then enjoy the dumplings with the soup!

原料： （四人份）

• 中筋麵粉 250 克

• 大白菜 60 克

• 鮮冬菇 40 克

• 竹筍 40 克

• 木耳 20 克

• 粉絲 40 克

• 生抽 1 茶匙

• 糖 ½ 茶匙

• 麻油 ½ 茶匙

• 素蠔油 1 茶匙

做法：

• 將麵粉放在碗裏，加 130 克 冷水揉成麵團。用保鮮紙蓋住，靜置 5 分鐘。

• 粉絲浸泡半小時後，與大白菜、鮮冬菇、竹筍切碎，用開水灼 1 分鐘後瀝幹水分，加鹽、糖、蠔油拌勻。

• 將麵團分成小塊，用擀麵棍檊成餃子皮。在餃子皮中央放 1 茶匙餡料，封緊邊緣。

• 把餃子放進 600 毫升開水中，煮 3 分鐘或直至餃子浮起。

• 伴以蘸汁（例如紅醋）或湯。

• 湯的做法：120 克大白菜切片，放入 500 毫升熱水中，加 2 茶匙醬油、1 茶匙鹽、1 茶匙油、½ 茶匙麻油，煮 1~2 分鐘即可享用！