Vegetable Dumplings
Ingredients
- 40 Dumpling wrappers
- 1 inch Ginger minced
- 1 Large onion chopped
- 2 cups Shiitake mushrooms chopped
- 1½ cups Cabbage finely shredded
- 1½ cups Carrot finely shredded
- 1 cup Garlic chives Chinese chives, finely chopped
- ½ tsp White pepper
- 2 tsp Sesame oil
- 3 tbsp Shaoxing wine or dry sherry
- 2 tbsp Light soy sauce
- 1 tsp Sugar
Instructions
- In a wok over medium high heat, add oil and add the ginger. Cook for 30 seconds, until fragrant. Add the onions and stir-fry until translucent.
- Add the chopped mushrooms and stir-fry for another 3-5 minutes, until the mushrooms are tender and any liquid released by the mushrooms has cooked off.
- Add the cabbage and carrots and stir-fry for another 2 minutes, until the veggies are tender and all the liquid released has been cooked off. Transfer the vegetable mixture to a large mixing bowl and allow to cool.
- To the bowl, add the chopped chives, white pepper, sesame oil, shaoxing wine, soy sauce, and sugar.
- To assemble the dumplings, cut the dough into small tablespoon-sized pieces. Roll each out into a circle, and pleat the dumplings. Continue assembling until you've run out of filling and/or dough.
- To cook the dumplings, steam them or pan-fry them. To steam, put the dumplings in a steamer lined with a bamboo mat, cabbage leaf, or cheese cloth, and steam for 15-20 minutes.
- To pan-fry, heat 2 tablespoons oil in a non-stick pan over medium high heat. Place the dumplings in the pan and allow to fry for 2 minutes. Pour a thin layer of water into the pan, cover, and reduce heat to medium-low. Allow dumplings to steam until the water has evaporated. Remove the cover, increase heat to medium-high and allow to fry for a few more minutes, until the bottoms of the dumplings are golden brown and crisp.
- Serve with soy sauce, Chinese black vinegar, chili sauce, or other dipping sauce of your choice!
- DONE!