Dumplings are delicious anytime. At Chinese New Year they are served as a sign of wealth and prosperity since they resemble the ancient Chinese currency, ingots. We usually prefer pork dumplings but these vegetable dumplings are pretty yummy even without meat!
Makes approximately 4 dozen
Ingredients
5 dried shiitake mushrooms
6 tablespoons vegetable oil, divided
2 tablespoons fresh ginger, grated
3 cloves garlic, minced
2 shallots, minced
½ head savoy cabbage, finely shredded
2 carrots, finely shredded
½ cup water chestnuts, minced
½ bunch fresh cilantro, chopped
½ teaspoon white pepper
2 teaspoons sesame oil
2 tablespoons ShaoHsing wine
2 tablespoon soy sauce
2 tablespoon vegetable oil
1 teaspoon sugar
Pinch kosher salt
1 package dumpling wrappers
Small bowl of water
Instructions
- Soak dried mushrooms in warm water for at least 30 minutes. Drain, rinse and gently squeeze out excess water. Remove stems and dice mushroom caps. Set aside.
- Heat 2-3 tablespoon vegetable oil in a wok or large frying pan over medium heat. Add ginger and garlic. Cook for 30 seconds until fragrant. Add mushrooms and shallots, and cook, stirring occasionally, until shallots begin to look translucent, about 3-4 minutes. Stir in cabbage and carrots and cook until tender, about 8-10 minutes. Transfer to a large mixing bowl. Let cool.
- To the mixture, add water chestnuts, cilantro, soy sauce, ShaoHsing wine, white pepper, 2 tablespoons vegetable oil, sesame oil, sugar, and salt to the vegetable mixture. Stir until well combined.
- Fill a small bowl with water for wetting your fingers.
- To assemble the dumplings, spoon 1 tablespoon of the vegetable mixture into the center of a wrapper. Using your finger, wet the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pleat or pinch the edges to seal. Place dumplings on a plate until there are enough to cook.
- Remaining uncooked dumplings can be frozen by placing them in a single layer on a sheet pan. Once frozen, put them in freezer bags. Dumplings do not need to be thawed before cooking and can be cooked using the same instructions as above.
Pan Fry
- Heat 1 tablespoon vegetable oil in a large cast iron or non-stick frying pan over medium-low heat. Working in batches, add potstickers in a single layer and cook until beginning to crisp on the bottom, about 2-3 minutes. With a lid in hand, add ¼ cup water and quickly cover the pan. Cook until liquid has evaporated and bottoms of dumplings are crisp and golden, about 4-5 minutes.
- Serve immediately with soy sauce, black vinegar, sesame oil and/or chili oil for dipping.
Boiling
- Fill a large pot halfway with water and bring to a boil on medium high heat. Gently add enough dumplings to fit a single layer comfortably. Give it a gentle stir to make sure the dumplings are not sticking to the bottom of the pot. Bring the water back to a boil and cook them for 4-5 minutes. Add 1 cup of cold water to the pot. Once the water boils again and the dumplings float to the top, they are ready to serve.
- Serve immediately with soy sauce, black vinegar, sesame oil and/or chili oil for dipping.
Vegetable Dumplings
Servings: 4 dozen
Ingredients
- 5 dried shiitake mushrooms
- 6 tablespoons vegetable oil divided
- 2 tablespoons fresh ginger grated
- 3 cloves garlic minced
- 2 shallots minced
- ½ head savoy cabbage finely shredded
- 2 carrots finely shredded
- ½ cup water chestnuts minced
- ½ bunch fresh cilantro chopped
- ½ teaspoon white pepper
- 2 teaspoons sesame oil
- 2 tablespoons ShaoHsing wine
- 2 tablespoon soy sauce
- 2 tablespoon vegetable oil
- 1 teaspoon sugar
- Pinch kosher salt
- 1 package dumpling wrappers
- Small bowl of water
Instructions
- Soak dried mushrooms in warm water for at least 30 minutes. Drain, rinse and gently squeeze out excess water. Remove stems and dice mushroom caps. Set aside.
- Heat 2-3 tablespoon vegetable oil in a wok or large frying pan over medium heat. Add ginger and garlic. Cook for 30 seconds until fragrant. Add mushrooms and shallots, and cook, stirring occasionally, until shallots begin to look translucent, about 3-4 minutes. Stir in cabbage and carrots and cook until tender, about 8-10 minutes. Transfer to a large mixing bowl. Let cool.
- To the mixture, add water chestnuts, cilantro, soy sauce, ShaoHsing wine, white pepper, 2 tablespoons vegetable oil, sesame oil, sugar, and salt to the vegetable mixture. Stir until well combined.
- Fill a small bowl with water for wetting your fingers.
- To assemble the dumplings, spoon 1 tablespoon of the vegetable mixture into the center of a wrapper. Using your finger, wet the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pleat or pinch the edges to seal. Place dumplings on a plate until there are enough to cook.
- Remaining uncooked dumplings can be frozen by placing them in a single layer on a sheet pan. Once frozen, put them in freezer bags. Dumplings do not need to be thawed before cooking and can be cooked using the same instructions as above.
Pan Fry
- Heat 1 tablespoon vegetable oil in a large cast iron or non-stick frying pan over medium-low heat. Working in batches, add potstickers in a single layer and cook until beginning to crisp on the bottom, about 2-3 minutes. With a lid in hand, add ¼ cup water and quickly cover the pan. Cook until liquid has evaporated and bottoms of dumplings are crisp and golden, about 4-5 minutes.
- Serve immediately with soy sauce, black vinegar, sesame oil and/or chili oil for dipping.
Boiling
- Fill a large pot halfway with water and bring to a boil on medium high heat. Gently add enough dumplings to fit a single layer comfortably. Give it a gentle stir to make sure the dumplings are not sticking to the bottom of the pot. Bring the water back to a boil and cook them for 4-5 minutes. Add 1 cup of cold water to the pot. Once the water boils again and the dumplings float to the top, they are ready to serve.
- Serve immediately with soy sauce, black vinegar, sesame oil and/or chili oil for dipping.