4 pieces pressed bean curd (tofu), cut into fine shreds
1 handful Szechwan Preserved Mustard Root, cut into fine shreds
1 bunch vermicelli, soaked in cold water until soft. Drain and cut into 1 ½ inch sections
1 cup dried shiitake mushroom, soaked in cold water until soft. Squeeze dry and cut into fine shreds
1 cup diced celery
Seasonings:
White sesame oil
Vegetarian oyster sauce
White pepper powder
Dipping Sauce:
Soy sauce
Black sesame oil
Rice vinegar
Directions:
Knead the flour and water together evenly to form a dough. Shape dough into a ball and cover it with a wet cheesecloth for 15 minutes to relax the dough.
Prepare the filling. Sauté the shiitake over medium heat with white sesame oil and white pepper powder until fragrant. Add the remaining ingredients and season with vegetarian oyster sauce. Cook until done. Set aside to cool.
Roll the dough into a long cylinder about one inch in diameter. Divide it into small pieces. Roll the pieces until they are flat and round, about the size of a rice bowl opening.
Place about 1-1 ½ tbsp. of filling in the center and pinch to close. Leave a small opening at both ends for ventilation.
Pan fry the pot stickers on medium heat with two tbsp. of cooking oil until the bottom is golden brown. Mix water and flour. Add mixture to pan until the bottoms of the pot stickers are submerged.
Cover and cook on low heat until the water is almost evaporated. Uncover and cook on medium heat until dry. Plate and serve with dipping sauce.
