Recipe: Vegetable Dumplings

I’m not going to lie to you, this recipe will take some time. No matter how many times I make dumplings or how simple I make the fold (this one is just folded over in half), making 40-50 dumplings just takes time and then if you’re frying them and your pan only fits 5 dumplings at a time without overcrowding and each side takes 4 minutes to cook, it’s just going to take a lot of time. My suggestion would be to make all the dumplings, freeze them on a flat sheet and then only fry up what you want that day and stick the rest in a freezer bag and fry the rest the next day or when you have more time).

Vegetable Dumplings
Yields 50
Print
Ingredients
  1. 1 package of dumpling/wonton wrappers
  2. 1 teaspoon ground ginger
  3. 1 large onion, chopped finely
  4. 2 cups shiitake mushrooms, chopped finely
  5. 1 1/2 cups cabbage, finely shredded
  6. 1 1/2 cups carrot, finely shredded
  7. 1 cup shallots, finely chopped
  8. 1/2 teaspoon white pepper
  9. 2 teaspoons sesame oil
  10. 3 tablespoons Shaoxing wine or dry sherry or mirin in a pinch
  11. 2 tablespoon soy sauce
  12. salt and pepper, to taste
Instructions
  1. In a bowl combine all the very finely chopped vegetables and the seasoning and mix.
  2. Assemble your dumplings, by placing a tablespoon-sized ball of the mixture inside the wrapped and then wetting the edge of the wrapper and folding it over at least (in to a triangle) OR pleating it. Continue this until you've run out of wrappers.
  3. 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.
  4. 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.
Adapted from The Woks of Life
Adapted from The Woks of Life
Mab Made Food http://www.mabdese.net/bento/

Leave a Reply