Mushroom Tofu Jiaozi (Chinese Dumplings)

DIRECTIONS

• Boil water and revive the mushrooms by putting them in a capped container with the hot water. When they're revived, cut them into small strips.
• Soften the bean thread noodles with some hot water.
• Use the remaining hot water to blanch the mung bean sprouts.
• Cut up the tofu into small (7mm square) cubes.
• Mix all the ingredients in a large bowl, except for the wrappers. Optionally add a beaten egg to make it stick together better.
• Make the dumplings: put a small quantity of this mixture in dumpling wrappers, and then pinch the sides together, sometimes a little cold water will help them stay stick together.
• Boil a pot of water and throw small batches of the dumplings into the water. They're ready when they float. Scoop them out with a slotted spoon or strainer and then make another batch. Excess dumplings can be frozen.