1 Rehydrate the dried black mushrooms for 15 minutes, then remove and pat dry carefully.
2 Cut the mushrooms and vermicelli. Set aside.
3 Sauté together in a little sesame oil the green onion, cabbage, and grated carrot for a few minutes.
4 Add the mushrooms, stirring for 2 minutes, then transfer everything to a bowl.
5 Mix together with the spices, malt yeast, soy sauce, potato starch, and crumbled tofu to get a fairly homogeneous mixture.
6 Let rest for 30 minutes in the refrigerator. Then place a teaspoon of filling in the center of each dumpling wrapper.
7 Lightly dampen half of the edge of the dumpling wrapper, fold the other half of the dough over it, and seal by pressing with the tines of a fork.
8 Steam for about 8 minutes, placing the dumplings on small rectangles of parchment paper or salad leaves to prevent them from sticking.
9 In a pot containing 1.1 qt (1 liter) of water, add the stock cube and the lemongrass stalk, split in half and crushed.
10 Let simmer for 10 minutes and bring to a boil, then add the peeled carrot cut into thin slices and the noodles.
11 Cook for 6 to 8 minutes, then add the lime juice and soy sauce.
12 Serve this soup hot with a thin slice of red chili and fresh cilantro leaves.
Classic and excellent recipe. It would be helpful if the author could simply clarify which spices are used for seasoning.
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