Fried Veggie Dumpling 煎素餃子（素鍋貼）

Dumplings are come from the Northwest of China, which we bought outside for breakfast of my childhood were the pan fried dumplings along and the soy milk.  As a cantonese, I have been thinking to homemade some dumplings since a long time, I am satisfied to the shape and taste of my first dumplings :)
You can find all the spices and ingredients in the Chinese grocery.

Recipe:  
40 pieces of dough (bought from the market)

Fillings:
4 pcs                    dried mushroom
1/2 tsp each          salt and pepper
1 tbsp each           veggie oster sauce and oil
couple of tsp         water
                          
300g                     bok choy in dice
1 pc                      carrot in dice
4 pcs                    water chestnut in dice
2 pcs                    shallot
1 tbsp                   oil
1/2 tsp each          salt, pepper and soya sauce

Procedure:
Cook the muchroom separately before hand:
a)  Wash and put the dried mushroom into the water ahead of time, when it become soft; cut in dice and pan fried with the spices until soft; set aside;

Fillings:
b)  Pan fried all the shallot/bok choy/carrot/water chestnut and the cooked mushroom; keep cool and put aside;

Assembly the dumplings:
c)  Put 1 tbsp of fillings on a fine dough, then put some water at the edge to close it slowly;

d)  Pan fried slowly the dumplings on a pan with oil for 5 mins then add some water and cover it until the water disappeared;  done and serve with zhenjiang vinegar.

**Enjoy!

餃子是來自中國的西北地區，童年時週末的早餐都是鍋貼和豆漿。作為一個廣東人，我一直都想自家做餃子，我非常滿意我的第一個餃子的味道和做型:)
所有的調料和配料，都可以在中國食品店內找到。

食譜：
40個麵團（從市場上買來的）

餡料：
4個                   乾冬菇
各1/2茶匙          鹽和胡椒
1湯匙                素蠔醬油和油
數湯匙               水
                          
300克               白菜切粒
1個                   胡蘿蔔切粒
4個                   馬蒂切粒
2個                   蔥頭
1大匙                油
各1/2茶匙          鹽，辣椒和醬油

做法：
首先分開煮好冬菇：
a）提前洗淨及將冬菇放入水浸一個小時，當它變軟後切粒；油鍋內放油和調味，將冬菇煮至軟; 待用;

餃子餡：
b）香炒所有小蔥/小白菜/胡蘿蔔/荸薺和熟蘑菇; 放涼和待用;

包餃子：
c）將在一湯匙的餡料放在皮上，再放入一些水在邊緣，慢慢把邊皮黏上;

d）油鍋裡慢慢將餃子香煎5分鐘後，再加入一些水蓋它，直到煎煮至水消失，完成；與鎮江香醋共吃。