Gluten Free Vegetable Steamed Dumplings

Filling:

65g onions minced
150g shitake mushroom, diced
70g shredded carrots
40g chopped scallions
100g nappa cabbage, chopped
20g ginger, minced
20g garlic, minced
200g vermicelli, cut small
15g sesame oil
15g canola oil
35g tamari stir fry sauce
15g xiao xing
8g mushroom powder

Dumpling Wrapper:
10 oz Tuscany Blend
6 oz boiling hot water
pinch of salt

Make the Filling:
Soak vermicelli in hot water until it hydrates. In a wok, heat oild until smoking hot. Add in giner and garlic and onions and cook until fragrant. Add in mushrooms and saute for about 1 min. Add in carrots and napp cabbae and cook for another two min. Add in vermicelli and saute until liquid is almost evaporated. Add in xia xing and tamari and saute for another 2 min. Remove from heat and finish with scallions and mushroom. Spead out on a sheet pan to cool before assembling the dumplings.

Make the Wrapper:
Kneed dough until it is smooth and form it into the shape of a ball. Cover the ball with plastic wrap and place in the fridge. Let the dough sit in the fridge for 30 minutes. Remove and cut into 4 equal sized pieces. Dust a work station with Tuscany Blend. Using a rolling pin, roll out each piece. Using a ring mold, you should be able to cut out 8 round dumpling wrappers from each quarter. Each dumpling should be about 10g

Fill the Wrapper
Place about 1 Tbsp of filling in the center of the round wrapper. Seal the dumpling closed. Either pan fry them over medium heat or steam the dumplings for about 5 minutes.