Name: Vegetable Dumplings ( )
Yield: Makes 50 Dumplings, or 10 Servings
Cuisine: China
Ingredients: ¾ cup finely shredded bamboo shoots (1½ inches long); 4 fresh water chestnuts, peeled and finely shredded; 1 cup finely shredded celery (1½ inches long); 2 teaspoons sugar; 1 cup finely shredded carrots (1½ inches long); Mustard condiment or chili-mustard condiment (see Dumpling Sauces); Pinch of white pepper; 3 cups peanut oil; 12 dried black mushrooms, 1 inch in diameter; 2 tablespoons oyster sauce; 1½ teaspoons double dark soy sauce; 1½ teaspoons salt; 1 cup finely shredded snow peas (1½ inches long); 1½ teaspoons sesame oil; 2½ tablespoons tapioca starch; 3½ tablespoons water

Preparation info

Makes
50
Dumplings

Difficulty
Medium

Appears in

Mastering the Art of Chinese Cooking

By Eileen Yin-Fei Lo

Published 2009

About

Here is a variation on the preceding recipe for Shrimp Dumplings. Called jai gau in Cantonese, these dumplings contain no shrimp or pork fat and are rooted in the vegetarian traditions of China‛s Buddhists and Taoists. In the past, they were eaten primarily by monks, but nowadays they are enjoyed by a wider audience of vegetarians.