20 soya nuggets/vegetarian roasted chicken 素香酥鸡 su xiang su ji (defrost and dice)
3 stalks of coriander (dice)
1 packet of dumpling pastry/eggless wonton wrapper 无蛋云吞皮 wu dan yun tun pi
1/2 cup of ready-made fried shiitake slices/香脆丝 xiang cui si (stir-fry; half for soup preparation, another half for topping)
some tapioca starch (mix with some water, serves as a thickener)
1 teaspoon of salt
1/2 teaspoon of sugar
1/2 teaspoon of white pepper powder
Filing and dumplings = Stir-fry diced soya nuggets + diced carrot + diced Chinese pear until fragrant. Add white pepper powder + sugar + salt (1/2 teaspoon), briefly stir-fry. Add some water + tapioca paste, stir-fry till evenly mixed. Dish out and combine with diced coriander. When the filing is cool, wrap in dumpling pastries (damp the edges of the pastries with water and seal it).
Soup = Bring 1/2 pot of water to a boil. Add stir-fried shiitake slices + remaining filing and briefly simmer. Add salt (1/2 teaspoon) and stir well.
Blanch the dumplings in boiling water.
Dish out, drain and lay into soup bowls.
Top with stir-fried shiitake slices, then pour the soup over and serve.
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