filling:
1 medium cauliflower, cut into small florets
2 garlic cloves, minced
1 teaspoon grated ginger
4-5 green onions, chopped
1 cup mushrooms, finely chopped
2-3 teaspoons miso (a type of Japanese spice)
2 tablespoons of soy sauce
1 tablespoon of sesame oil
The dough:
2 cups all-purpose flour.
130ml of warm water.
The filling method:
Heat sesame oil in a frying pan over medium heat. Add cauliflower and saute for 3 minutes.
Then add the garlic and cook for a minute.
Add the green onions, mushrooms, ginger and miso. Stir for a minute, then add the soy sauce. Mix well and set aside to cool.
Ideally, you want to blend this once cooled so that it has a consistently smooth texture.
How to prepare the dough:
Knead the dough. I like to slowly add water to incorporate the flour using chopsticks or a spoon to see if it starts to harden. Then we put it in a bowl and knead it until smooth.
Cover it with a slightly damp cloth and leave it for 30 minutes to an hour. Then roll into a long rope and cut off a small section. Keep the rest covered.
Roll it thinly, then add the filling, then fold it. After that, put a bowl on the fire with water containing water and salt.
And when the water boils, put the dumplings in the water for 15 minutes, until they are soft.
Take out the dumplings and serve hot with your favorite sauce.
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