Vegetable Dumplings
Prep Time:
20 Minutes
Cook Time:
20 minutes
Serves:
8 Servings
Level:
Intermediate
Ingredients
3 TB olive or vegetable oil
2 shallots, minced
1 TB fresh ginger grated or minced finely
2 cups (about 6 medium size) shiitake mushrooms, minced
1 ½ cups shredded Napa cabbage, chopped finely
2 carrots (peeled and shredded finely)
1 bunch green onions (about 6), sliced
¼ - ½ TSP kosher salt
½ TSP white pepper (if you substitute black pepper use only ¼ TSP)
3 TB Shaoxing wine or sherry
2 TSP sesame oil
3 TB soy sauce
Shanghai style dumpling wrappers
Additional Napa cabbage leaves to line bamboo steamer
Preparation
In a large skillet, heat the oil over medium heat. Add the shallots and ginger, cook until the shallots are translucent, about 4 - 5 minutes.
Next add the mushrooms and continue cooking for 5 more minutes. Cook until all the liquid has evaporated and the mushrooms are softened. Add the Napa cabbage and carrots next, cook until softened, about 2 more minutes.
Add the green onions, salt, white pepper, wine, sesame oil and soy sauce, mix to coat all the vegetables. Remove from heat. Taste and adjust the seasoning.
To assemble, place about 1 TB of filling in the middle of a wrapper, wet the edges with water. Pinch the middle together and make three pleats on each side of the middle. Go over the top of the dumpling and squeeze to make sure it is tightly sealed. Place the dumpling on a parchment lined cookie sheet, flattening the bottom with pleated side up, so it stands up.
To steam use a large skillet and fill with water, place a lined bamboo steamer over simmering water. (The steamer should be lined with cabbage leaves to prevent sticking)
Steam 7 – 10 minutes, until the wrappers are very soft.
To pan fry, place 3 Tb of oil in the bottom of a 12” skillet, heat to medium. Add the dumplings to the pan, flat side down. Fry until lightly brown on the bottom, about 4 minutes. Add ½ cup water to the pan and quickly cover with a lid. Steam the dumplings 3 – 4minutes. When almost all of the water has evaporated, remove the lids and continue cooking 2 – 3 minutes until all water has evaporated. Serve with dipping sauce.