大白菜炒汤圆Stir-fried Dumping with Chinese cabbage

将汤圆材料拌匀，搓至光滑粉团，休粉团30分钟，分出每粒5克粉团搓圆成汤圆，至全部做好。Mixes all dumpling ingredients and knead into smooth dough，rest for 30 minutes and apportion into 5g each then shape into balls.

煮滚一锅水，加入搓好汤圆，煮至浮起，捞起过冷水备用。Boil water，put in all dumplings and boil until afloat；dish out and blanch in cold water.

爆香材料A，加入香菇炒香，再加大白菜炒匀后，加入黄豆干、红萝卜和调味料，煮片刻，加入汤圆，炒匀煮至汁稠，加入芹菜，即可上碟。Sauté ingredients A until fragrant，toss in Chinese mushroom and follow with Chinese cabbage，stir-fry until well mixed，add in tofu，carrot and seasoning；simmer briefly，toss in dumplings and cook until gravy reduced；sprinkled Chinese celery on top and dish out.