VegetablesShaomaiIngredients:DumplingSkin40g, 2 tablespoons of dry vegetarian mince, 50g cabbage, driedmushrooms2 pieces, redradish1/4 root, potato 1 piece,peas2 tablespoons, quarter sweet pepper, 2 cabbage leaves (for steaming)steamedbasketsweet potatopowder and water each 1 teaspoon, salt, sugar,soy saucemoutanmustard saucea little pepper powder, sesame oil each a littlesoy sauce, yellowmustard sauceeach to tasteFood Network

Vegetable Shaomai Recipe:

.First, soak the vegetarian mince in water for half an hour and wash it 2-3 times, then squeeze out the water, add some broth and cook for 5 minutes before squeezing out the water to prepare. Clean the cabbage and chop it. Soften the dried mushrooms and chop them.broth.Second, take a pot and heat sesame oil in it. Add the vegetarian mince, cabbage, mushrooms, red radish, potato, and other seasonings, stir-fry until the ingredients are soft and mushy, then turn off the heat to prepare.redradish

.Third, take one wrapper, brush with water, stack another (cross-stack), then put about 1 tablespoon of Step 2 filling inside. Use five fingers to pinch together, place a green pea and a sweet pepper piece on top.

.Fourth, lay cabbage leaves in the steamer basket, place the wrapped shaomai, steam for 10-15 minutes over high heat. Serve with dipping sauce when ready.

Place the cellophane noodles on a steamer basket, then place the steamed dumplings from step 3 on top. Steam over high heat for 10 to 15 minutes. Serve with dipping sauce.