Delicious Times

Vegetable Dumplings

Chinese Serves fills 2 packs of wrappers

Appeared at: Dumpling Night

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The opener of Dumpling Night. Mushroom-forward and assertive enough to hold its own next to the pork version.

Ingredients

Wrappers

  • 2 packs dumpling wrappers, either from an Asian grocery store, or the Nasoya wonton wrappers from Whole Foods

Veggies

  • 1/2 green cabbage
  • 1 bag chopped carrots
  • 3 cartons shiitake mushrooms
  • 2 bunches green onion
  • 1 large onion
  • 1 carton of chives
  • 4–10 cloves garlic, to taste
  • 1 thumb of ginger

From the pantry

  • 2 tbsp sesame oil
  • 1 tsp white pepper, black pepper is fine
  • 6 tbsp Shaoxing wine, very important
  • 4 tbsp soy sauce, light or dark, to taste
  • 2–6 tbsp Lao Gan Ma, to taste for spiciness
  • 1 tbsp sugar

Make it

  1. Roughly chop the cabbage, then put the cabbage and carrots into a blender. You want about 2 cups of the resulting mix.

  2. Finely chop the mushrooms, onions, chives, garlic, and ginger.

  3. Heat some oil on medium-high. Add the ginger and garlic and cook for ~30s, until fragrant. Add the onions and stir-fry until translucent.

  4. Add the mushrooms and stir-fry for 3–5 min, until most of the liquid is cooked off.

  5. Transfer the veggie mix to a large bowl and add the spices/seasonings, then mix well. This mix can be saved in the fridge if you want to prep for later.

  6. To assemble, lay out a wrapper, put a spoon of mix into it, wet your finger and run it along two edges, and then fold it over and press the edges closed. If you’re bold, try some different folding patterns.

  7. Once the dumplings are assembled, pan-fry them in a generous splash of oil, then eat while hot. We like a spicy sauce of Lao Gan Ma, soy sauce, sesame, and some garlic/ginger — but be creative.