We made our filling on the fly, but here's a great Epicurious Recipe.
- 4 dried shiitake mushrooms
- 1 ounce dried rice noodles
- 1/2 pound Napa cabbage
- 1/2 pound baby bok choy
- 2 ounces dried bean curd*
- 3 tablespoons sesame oil
- 2 tablespoons soy sauce
- Pinch of grated fresh ginger
- 1 packet of frozen dumpling wrappers
- small bowl of water
- 3 tablespoons soy sauce
- 1 teaspoon Chinese black vinegar*
- 1 teaspoon sesame oil
- Pinch of white pepper
- Chinese hot pepper sauce* (optional)
- Available at specialty Asian markets
In small bowl, combine mushrooms with boiling water to cover. Let sit 30 minutes to soften. Drain; remove tough stems and finely dice caps. Set aside.
In small bowl, combine noodles with boiling water to cover. Let sit 10 minutes to soften. Drain; finely dice. Set aside.
Bring a large pot of water to boil over high heat. Add the cabbage; blanch until just wilted. Using a slotted spoon, remove cabbage to strainer set over a large bowl. Press down on cabbage to squeeze out all liquid. Transfer to cutting board; roughly dice. Using the same pot of boiling water, repeat the process with the bok choy. Place all chopped vegetables in large bowl.
Finely dice the dried bean curd; add to vegetable mixture.
Add the sesame oil, soy sauce, ginger, and monosodium glutamate (optional) to the vegetable mixture. Stir in chopped mushrooms and noodles until completely incorporated.