Cantonese deep-fried sticky rice dumplings can be filled many ways, but there is usually chopped rehydrated shiitake mushroom and a little chopped dried shrimp for savory oomph. With those two ingredients in this vegetable-laden alternative, you won’t miss the meat.

　　

Ingredients

makes about 1 cup

　　

Seasoning Sauce

Scant 1/2 teaspoon salt

　　1 teaspoon sugar

　　2 pinches of white pepper

　　1 1/2 teaspoons cornstarch

　　1/2 teaspoon sesame oil

　　1 teaspoon light (regular) soy sauce

　　2 tablespoons water

　　1 tablespoon canola oil

　　1 clove garlic, minced

　　1 tablespoon finely chopped dried shrimp

　　2 scallions (white and green parts), chopped

　　1/4 cup finely diced carrot

　　2/3 cup diced jicama

　　2 large dried shiitake mushrooms, reconstituted (see page 13), stemmed, and chopped (1/4 cup)

　　

Step 1

To make the seasoning sauce, in a small bowl, combine the salt, sugar, white pepper, cornstarch, sesame oil, soy sauce, and water, stirring to dissolve the cornstarch. Set the sauce near the stove.

　　

Step 2

Heat the canola oil in a medium skillet over medium-high heat. Add the garlic, dried shrimp, and scallions. Cook, stirring constantly, for about 30 seconds, or until the scallions have just softened.

　　

Step 3

Add the carrot, jicama, and mushrooms. Cook, stirring frequently, for about 4 minutes, or until the jicama and carrot are tender-crisp. Give the seasoning sauce a stir and then add to the skillet. Cook for another minute, or until the mixture coheres. Transfer to a bowl and set aside to cool completely before using. (The filling can be prepared up to 2 days in advance, covered with plastic wrap, and refrigerated. Return to room temperature before using.)

　　Reprinted with permission from Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More © 2009 by Andrea Nguyen, Ten Speed Press.Buy the full book from Amazon or from Bookshop.