Makes 60-70 dumplings depending on amount of filling used
• 2 LB celery
• 1/2 LB fresh mushrooms, finely chopped
• 3.5 oz firm tofu curd, finely chopped
• 4 eggs, whisked
• 1/8 LB chopped green onion
• 2 tsp salt
• 1 tsp white pepper
• 3 tsp sesame or olive oil
• Dumpling wrappers, recipe follows, or buy pre-made wrappers
• Soy sauce, rice vinegar and chili pepper oil, for serving, optional
Put cleaned celery into a blender, pulse until minced. Strain the celery.
Heat oil in skillet. Fry eggs, stirring, until cooked. Remove from heat and chop.
Mix all the ingredients together, stir to combine.
Make dumpling wrappers: Add 1 cup of water to 2 cups of flour stirring and kneading to make a smooth dough. Roll into tubes and cut into pieces. Roll out individual dumplings and fill.
To boil dumplings: Bring a pot of water to a boil. Add dumplings and stir gently to prevent them from sticking to bottom of the pan. When the pot returns to a boil, add more water and bring to a second boil. Add more water and bring to a final boil, removing dumplings once they float. Drain on paper towel. The timing of this depends on how large a pot of water is used.
To steam dumplings place on steamer rack and steam for about 15 minutes.
Either boiled or steamed dumplings can be lightly sautéed in butter, coconut oil or other high heat oil.
Serve with any combination of soy sauce, rice vinegar and/or chili pepper oil.