240 g tofu
100 g carrots
100 g parsnip
1 tsk ginger
100 g mushrooms
50 g salad lök
1 tsk garlic
2 msk soy sauce
1 tsk salt
1 tsk pepper
100 wonton sheets (with or without egg for vegan option)
5 - 6 vegetable/mushroom stock cube
10 pak choi (cut)
5 l water
Shred the dumpling fillings (tofu, carrots, mushrooms, salad lök, parsnip, ginger, garlic)
Fry the dumpling fillings in the pan with a little bit of oil
Seasoning with soy suace, salt, and pepper (to taste)
Scoop 1 tea spoon of the fillings into the dumpling sheet and fold (repeat this step until you got the desired amount of dumplings)
In a pot, boil water with cubes of vegetable/mushroom stock
Add in pak choi and the dumplings until cooked (maximum 5 mins.)
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