Method

1. Scald the white cabbage in boiling water until soft.
   Take out and dip into cold water.
2. Press the white cabbage dry and then mash. Press dry again and leave for later use.
3. Cut the dried bean curd into thin slices and then very small dices.
4. Soak the mushrooms soft and remove the stalk.
   Mix well with a little light soy sauce and oil. Steam cook. Cut into very small dices.
5. Put the mashed white cabbage, mushroom dices and dried bean curd dices into a bowl. Add the seasonings and the egg and then stir well to make paste.
6. Wrap a suitable amount of paste in each dumpling wrapper.
   Put the dumplings into boiling water and take out when cooked.
7. Then put in boiled superior stock and serve.

Nutritional Analysis

Dietitian's Tips

1. The ingredients have included vegetables, mushrooms and bean products, making the dish fibre rich.
2. The taste is nice and not greasy,a good idea for afternoon tea.
3. The dumpling can be prepared overnight and used for breakfast in the morning.