|100 g||spiced tofu|
|180 g||shimeji mushrooms|
|180 g||beech mushrooms|
|100 g||dried shitake mushrooms|
|250 g||black trumpet mushrooms|
|60 g||ginger (divided)|
|50 g||celery root|
|70 ml||fish sauce (divided)|
|160 ml||dark rice vinegar|
|15 g||scallions (divided)|
|1 tsp||sesame seeds|
|bonito flakes for garnish|
Cut shimeji and beech mushrooms to the same length and set aside three-quarters of their heads. Halve the water chestnuts and set aside for garnish. Dice the garlic, half the ginger, carrot, celery root, and onions, and put everything into a large pot with all of the mushrooms (except the reserved heads). Place over medium-high heat and add the fish sauce and dark rice vinegar to the pot. Then add the water and salt and bring to a simmer. Let simmer over low heat for approx. 45 min.
Finely chop the scallions and add most of them to a food processor with the spiced tofu, sesame seeds, remaining ginger, starch, remaining fish sauce, and salt. Pulse together until well combined. Place dumpling wrappers out and brush the whole edge with your finger and a bit of water. Add some of the tofu mixture to the middle of the dumpling wrapper and fold it together. Transfer the dumplings to a steamer basket lined with baking paper and steam for approx. 10 min.
Pour the mushroom broth through a sieve into a clean pot, discarding boiled vegetables and cooked mushrooms. Bring the broth to a boil with reserved, uncooked mushroom heads. Remove dumplings from steamer and serve in a bowl with mushrooms and broth. Add a few water chestnuts, reserved chopped scallions, and bonito flakes. Enjoy!