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Steamed Mushroom, Baby Corn, Asparagus, Silken Tofu and Pumpkin Dumplings

Time: 1 hour Serves: 15


  • Filling

  • 100g shiitake mushroom

  • 50g pumpkin

  • 50g baby corn

  • 100g asparagus

  • 100g silken tofu

  • 1 tsp. sea Salt

  • 2 tsp. sugar

  • 1/8 tsp. white pepper

  • 4 tsp. sesame oil

  • Dumping pastry

  • 2 cups chinese wheat flour

  • 2 cups boiling water

  • ½ tsp. salt

  • 5 tsp. tapioca flour

  • 2 tsp. vegetable oil


  • Filling:

  • 1.

    Dice the shiitake mushroom, pumpkin, baby corn and asparagus. Blanch them in hot water and immediately transfer into a bowl of ice water. Drain and set aside.

  • 2.

    Mash the silken tofu into a puree and mix with the vegetables. Season with salt, sugar, pepper and sesame oil.

  • Pastry:

  • 1.

    Put the wheat starch into a deep bowl and add salt. Pour in the boiling water and stir vigorously. Cover with a lid and rest for two minutes.

  • 2.

    Turn dough out on a working board and add in the vegetable oil. Sprinkle with tapioca starch and knead the dough till smooth and elastic.

  • 3.

    Divide it into four pieces and roll into a long strip.

  • 4.

    Keep unused dough covered with a moist tea towel until ready to use.

  • To Assemble:

  • 1.

    Cut off small sections form the long strip and shape into balls. Each ball should be 2.5cm across. Using a rolling pin, roll the ball flat to form a disc.

  • 2.

    Spoon the filling onto the middle of the pastry disc, and make eight pleats on the edge.

  • 3.

    Close the edges by pressing the pleats together to form a pouch.

  • 4.

    Place in a lightly greased bamboo steamer, cover with lid and steam for 9 minutes.

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