Text and photos by Tang Min Hui / Translated by Chong Sin Yin
The biggest challenge in making the pan-fried dumplings is the estimation of the thickness of the skin because the skin texture would affect the taste of the dumpling.
I like to read recipes and study unique vegetarian cuisines. When I am free at home during weekends, I would try to make new dishes and prepare delicious afternoon tea for myself to make life more flavourful.
There might be many who find vegetarian food boring. To me, it is very important to match the colours of the ingredients for each dish as rich colours can greatly enhance the presentation of the dish and make the food much more appealing. Cooking has helped me identify the ingredients and flavours used in each dish. In fact, the most important thing is to learn how to match the ingredients to achieve a balanced nutrition.
Living in a fast-paced big city, cooking has given me some time to be alone. When I cook, I feel like I am in a small world where I can temporarily slow down my pace and contemplate about life. For me, cooking is an indispensable part of life, and I hope to share the fun and benefits of vegetarianism with the people around me through vegetarian food.
Here’s my recipe for pan-fried dumpling:
Ingredients:
- (Dough) Flour, warm water, salt
- (Filling) Zucchini, carrot, mushrooms, minced garlic, pepper salt, sesame oil
Method:
- Mix the flour and leave the dough to stand for 30 minutes. Cut the dough into several equal parts and make it into pieces of round flat wrap.
- Slice the zucchini, marinate with salt and leave it aside for 15 minutes. Drain away the water and set aside. Shred the carrot and dice the mushrooms.
- Shred the carrot and dice the mushrooms. Saute minced garlic and mushrooms together, add zucchini and carrot and saute until fragrant.
- Stuff the filling into the wrap, seal the dumpling and gently compress it. Fry on high heat until both sides turn golden.
