No Knead Juicy veggie bun made from store-bought dumpling wrapper

By WoonHeng · 60 min

Ingredients

Instructions

1. Grate the zucchini finely into a large bowl, add 1 1/4 teaspoons of salt, massage it in, cover and leave for 20 to 30 minutes to draw out moisture.
2. Meanwhile, heat a small non-stick skillet over medium-low heat with a teaspoon of oil. Sauté the carrot for about a minute, add the wood ear mushrooms and cook about another minute. Season with salt and pepper, then take off the heat and set aside.
3. Put a nut milk bag over a bowl. Move the zucchini into the bag in batches and squeeze out all the liquid, then place it in a clean bowl.
4. Using the same bag, add the tofu and squeeze out as much moisture as you can. Add it to the zucchini.
5. Add the carrot, mushrooms and seasoning, and mix until combined. Loosen any clumps, then taste and adjust the seasoning.
6. To assemble, dust a rolling pin with cornstarch and roll a stack of 3 to 4 wrappers into a 5-inch circle. Work with one at a time and keep the rest covered with a damp paper towel.
7. Brush the edge with water, place a heaping spoonful of filling in the centre, and pleat to seal. Alternatively, place the rolled wrapper in a small bowl, add the filling, gather the edges and pinch them together in the middle.
8. To cook, heat a non-stick skillet over medium heat with a splash of oil. Arrange the dumplings in one layer, slightly apart, and pan-fry until the bottoms are golden brown.
9. Add water to reach 0.5 cm up the dumplings, cover and cook until the water has evaporated and the dumplings are cooked through.
10. Serve warm with garlic chile sauce, topped with chopped onion and toasted sesame seeds.

Summarized from WoonHeng's video. Watch it for the details.

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CarrotMushroomTofuZucchiniDumpling wrapperBlack fungus