Vegetarian Dumplings

Author: Anita Jacobson

Courses: Appetizers

Cuisines: Chinese

Diets: Vegan

Ingredients: Vegetables

Prep Time: 2 hours

Cook Time: 1 hour

Total Time: 3 hours

Serves: 40 dumplings

Ingredients

• Wrappers
• 1 3/4 cup all purpose flour
• 1/2 cup lukewarm water
• potato starch/corn starch, for dusting
• Filling
• 3 tablespoon oil
• 1 tablespoon minced ginger
• 2 cups diced onion
• 2 cups diced shiitake (*)
• 1 1/2 cup shredded carrot
• 1 1/2 cup shredded cabbage
• 1 cup thinly sliced scallions, green part only
• 3 tablespoon Shaoxing
• 2 tablespoon soy sauce
• 2 teaspoon sesame oil
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground white pepper
• 2 tablespoon oil
• Dipping sauce (mix together)
• 2 tablespoon soy sauce
• 3 tablespoon dark vinegar
• 3 tablespoon sambal oelek
• 2 teaspoon sesame oil

Instructions

• Wrappers
  1. Slowly add water to flour in a mixing bowl. Knead into a smooth and non-sticky dough, about 10-15 minutes. Cover the bowl with a saran wrap and let it proof for 1 hour.
  2. Take a tablespoonful of dough, roll into a thin sheet with a rolling pin. Use a 7-inch round cutter to cut rolled dough into round wrapper. Repeat until all the dough is used up.
  3. To stack the wrappers, remember to dust each wrapper with a thin layer of potato starch/corn starch so they don't stick together.
• Filling
  1. Heat 3 tablespoon oil in a wok/frying pan over medium high heat. Sauté ginger for 30 seconds, add onion and cook until translucent, add shiitake and cook until all the liquid has evaporated, add carrot and cabbage and cook until wilted.
  2. Transfer cooked vegetable to a mixing bowl, add scallions, Shaoxing, soy sauce, sesame oil, sugar, salt, and ground white pepper. Mix well. Taste to see if you need to increase the amount of salt. Then add 2 tablespoon of oil, and mix again. Wrap with a saran wrap and chill in the fridge until cool.
• Dumplings
  1. Take a tablespoon of filling and place at the center of the wrapper. Fold the wrapper into a half circle shape and pinch the middle point of the half circle. Pleat and pinch twice at each side of the half circle. Repeat until wrapper/filling is used up.
  2. Heat 2 tablespoon oil in a non-stick pan/well-seasoned cast iron skillet on medium heat.
  3. Place dumplings on the pan/skillet, and cook for 2 minutes.
  4. Pour a thin layer of water into the pan/skillet, cover and let the dumplings steam until all the liquid has evaporated.
  5. Remove the lid. Check if the bottom of the dumplings have turned golden brown. If not, turn the heat to medium-high, and cook until the bottoms are crispy and golden brown.
  6. Serve hot with dipping sauce.

Notes

• (*) About 50 gram dried shiitake. Soak overnight with plenty of water to rehydrate.