Vegetarian Crystal Dumplings

Name: Vegetarian Crystal Dumplings
Yield: makes 24 dumplings, serving 6 to 8 as a snack
Ingredients: Scant 1/4 teaspoon white pepper; 1/2 teaspoon sugar; 2 teaspoons light (regular) soy sauce; 3 large dried shiitake mushrooms, reconstituted and liquid reserved (see page 13), stemmed, and chopped (generous 1/3 cup); 1 teaspoon sesame oil; 1 tablespoon canola oil; 2 tablespoons finely chopped shallot; 2 cloves garlic, minced; 2 dried wood ear mushrooms, reconstituted (see page 13), trimmed, and chopped (3 tablespoons); 2/3 cup finely diced jicama; 1/4 cup finely diced carrot; 1/4 cup chopped Chinese chives or scallions (green part only); 1 1/2 teaspoons cornstarch dissolved in 1 tablespoon shiitake mushroom soaking liquid or water; Salt (optional); 1 pound Wheat Starch Dough (page 132); Light (regular) soy sauce, for dipping; Chile Garlic Sauce, homemade (page 216) or store-bought (optional)

December 9, 2011

Many Chiu Chow people migrated from mainland China to Southeast Asia, particularly to the Malay Peninsula. That is why you will find Chiu Chow dumplings among the hawker street food offerings in places like Penang. Along with the regular version in the preceding recipe, there is usually a vegetarian option. Chai kuih (literally “vegetable cake”) can be flavored with dried shrimp and oyster sauce, or it can be totally vegetarian. I have presented the latter, though you can certainly add the other seasonings if you wish. The mushroom soaking liquid adds savory depth to this jewel-like filling, so remember to save it after rehydrating the shiitakes.

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