Recipe adapted from: http://thewoksoflife.com/2015/09/vegetable-dumplings/
Makes: ~100 dumplings (depends on how much you stuff them)
- 2 Tbsps minced ginger
- 2 large onions, chopped
- 3 cups shiitake mushrooms, chopped
- 3 cups cabbage, finely chopped
- 3 cups carrot, finely shredded
- 2 cups garlic chives, finely chopped
- 1 tsp white pepper
- 4 tsps sesame oil
- 6 Tbsps Shaoxing cooking wine or dry sherry
- 4 Tbsps soy sauce
- 2 tsp sugar
- ¼ cup oil
- salt, to taste
- 2 packages of pre-made dumpling skins (~100) (follow the original recipe if you want to make your own skins instead)
- Over medium heat, cook the minced ginger in some oil until fragrant (~30secs).
- Add onions to the pot and stir-fry until translucent.
- Add the mushrooms to the pot and cook until tender.
- Add the cabbage and carrot to the pot until veggies are tender and the released liquids have been cooked off. Transfer the entire mixture to a large mixing bowl and allow to cool.
- Add the rest of the ingredients to the mixing bowl: chives, white pepper, sesame oil, cooking wine, soy sauce, sugar, oil, and salt to taste (the soy sauce is usually enough).
- Mix all the ingredients together. You’re ready to wrap! (If there’s too much liquid, you can add some cornstarch to thicken the liquid, but some liquid pooling at the bottom will be inevitable due to the salt drawing out the fluids from the veggies.)
- The dumplings will have a better bite if you chop up the veggies a little thicker than tiny pieces.
- You can use napa cabbage or regular cabbage. Napa will have more moisture content so you might have to strain out some extra liquid.