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Ingredients:

• 150g vegetarian meat sauce
  
• 600g dumpling wrapper
  
• 20g flour
  
• 50g black mushroom
  
• 50g water chestnut
  
• 20g celery
  
• 30g carrot
  
• 150g cabbage

Seasonings:

• A: a little sesame oil, salt, sugar and white pepper
  
• B: 2 tbsp chili oil, a little black vinegar

Directions:

1. Rinse and mince black mushrooms, celery, carrot and cabbage.
2. Peel and chop water chestnuts.
3. Mix meat sauce with seasoning A. Drain water out of minor ingredients.
4. Wrap step 3 into all dumpling wrappers. Mix flour with water to make paste for sealing the openings.
5. Boil water six ladles. Cook step 4 for for three minutes and remove to serving plate.
6. Boil water half ladle with seasoning B. Add cornstarch water to thicken liquid. Drizzle it into step 5.