Meatless Dumpling Filling

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Ingredients

  • Napa cabbage - I used about 10 big leaves

  • Mu-er black fungus - I used a handful of dried. It’s about 1-1.5 cups rehydrated + chopped

  • Eggs - 3

  • Vermicelli - about a bunch 2cm in diameter

  • Shrimp - half pound

  • Seasoning: salt, soy sauce, oyster sauce, white pepper, sesame oil

Method

  1. Rehydrate the vermicelli in warm water and chop / cut into 1/2 inch length.

  2. Chop everything into equal-sized small dices (cabbage, fungus, shrimp) and keep separate.

  3. Salt the cabbage with 2 big pinches and let sit for 10 minutes. After that, take small clumps and squeeze out the water. You can throw those in with the mu-er

  4. Beat the eggs and season with same salt.

  5. In a hot wok, add plenty of oil and scramble the eggs. Set aside.

  6. In the same wok, cook the shrimp until almost fully cooked. Set aside.

  7. In the work, heat oil and cook the cabbage, fungus, and vermicelli until most of the way cook (the cabbage start to turn translucent)

  8. Add back the shrimp, stir fry and season with soy sauce, oyster sauce and white pep

  9. Add back the eggs, stir fry. Turn off heat and finish with some sesame oil