Put yeast, sugar and water together in a bowl and stir the mixture briefly.
Two minutes later add all remaining ingredients of the dough. At a warm place let it rise for at least a hour.
Cut the onion, garlic, celeriac and white cabbage into small pieces while the dough is resting.
First fry the onion briefly with a few drops of oil. Then add the celeriac. After 1-2 minutes add the garlic and the cabbage.
Before it starts to scorch mix 3 tablespoons of water and 3 tablespoons of rice vinegar and remove the mixture. Close the pan with a lid and let it simmer for 4 minutes.
Prepare a mix of soy sauce, maple syrup, smoked paprika powder, and pepper in the meantime. As soon as it’s ready add it to the pan.
Then add the mushrooms with a pinch of salt and close the lid again. After another 2 minutes, the mushrooms should have lost some water. Then fry the mix again at a slightly higher level for 4 minutes and then set the pan aside to cool.
When the timer rings, roll out the dough into an elongated shape on a floured surface. It should become approx. 20 cm long. It should be easy doable with your hands. If the dough sticks, put some flour on your hand.
Cut the dough into about 12 equal pieces. Take one of the pieces with a floured hand and shape it into a ball. Then press the ball with your palm on the floured work surface to a disc. The disc should become thinner at the outside.
Now put a well-filled tablespoon full of the cooled mushroom mass on the disc.
Start to lift the dough upwards to enclose the dumpling. Simply twist the individual strands together at the top.
Place the dumplings on a suitable piece of parchment paper and steam them for 12 minutes in a pot with a steaming insert or a bamboo steamer. Make sure there is always enough water in the pot. However, the water should not touch the steam insert.
It is best to serve the dumplings fresh with a little soy, sweet and sour or peanut sauce to dip.