Carrot Dumpling Filling

Source

Carrot Dumpling Filling

Ingredients

• 1 pound (450 grams) carrots, coarsely chopped
• 1 cup dried shiitake mushrooms, rehydrated
• 4 cloves garlic
• 2 slices ginger
• 3 tablespoons sesame oil (or vegetable oil)
• 2 large eggs, beaten
• 1 cup bamboo shoots, minced
• 1/4 teaspoon white pepper powder
• 1 tablespoon light soy sauce
• 1/2 teaspoon salt

Method

• Rinse shiitake mushrooms and transfer them to a bowl. Add hot water to cover. Rehydrate for 30 minutes, or until tender. Rinse with water again and gently rub by hand to remove dirt from the surface. Drain and set aside.
• Add carrots, shiitake mushrooms, garlic, and ginger into a food processor. Pulse until all the ingredients are minced, but not turned to mush.
• Heat 2 tablespoons oil in a nonstick skillet over medium heat until warm. Add the minced carrot and shiitake mushrooms. Cook and still until the carrot is completely cooked through. Transfer to a large plate to cool.
• Heat the remaining 1 tablespoon oil in the same skillet. Add the beaten eggs. Stir and chop the eggs with a spatula, until the eggs are cooked through and turned to small bits. Transfer to a large plate to cool.
• When the eggs and carrot mixture have cooled, transfer them to a large bowl. Add bamboo shoot, white pepper powder, light soy sauce, and salt. Mix with a spatula, until everything is mixed well.