Step 1

Start cooking the mushrooms with salt, once some water cooks out add in a big glug of oil.

Step 2

After another minute or two add the garlic and shallots.

Step 3

After another couple minutes grate in the ginger.

Step 4

After another minute or two add in the carrots and cabbage.

Step 5

After another couple minutes add in the soy, vinegar and miso.

Step 6

Once that cooks down, finish with MSG and white pepper and adjust any salt to taste.

Step 1

Pour everything into a bowl and start mixing together. Once the dough cools down a little, start kneading by hand. I originally only added 120g water and ended up adding a little more, doughs like this greatly depend on the kind of flour you use and also the relative humidity of your home. If you have ever made fresh pasta dough just aim for a similar hydration. It shouldn't be sticky but it shouldn't be dry. It's also easier to add more flour than adding more water so you may want to start with more water if you're worried about it.

Step 2

Once you knead it for 5-10 minutes let it rest for 10-15 minutes and then knead a little more until the dough is super smooth.

Step 3

Wrap in plastic wrap and let rest for 30ish minutes for the dough to relax.

Step 4

If you want to roll the dumplings out individually, roll the dough into a log and cut into 10g pieces and roll it into a circle. If using a pasta roller I went down to level 6 on my kitchenaid roller.

Step 5

You can cook in a pan with water and a lid but I like the steamer basket for about 10 minutes.