Preparation:
Preparation time: 30 mins
Cooking time: 10 mins
Serving: 40 dumplings
Ingredients:
- 1 package of dumpling wrappers
- 2 tbsp neutral oil
- 1/2 large white onion chopped
- 1 cup shiitake mushrooms chopped
- 2 cups napa cabbage chopped
- 1 cup carrot shredded
- 1 tbsp ginger minced
- 3 cloves garlic minced
- 6 scallions or chinese chives chopped
- 1/2 tsp white pepper
- 1/2 tbsp sesame oil
- 2 tsp sugar
- 2 tbsp shaoxing wine
- 2 tbsp soy sauce
- 1 tsp salt to taste
- 1/4 tsp msg
Instructions:
- In a large pan over medium high heat, add 2 tbsp of oil to the pan and fry garlic, ginger and onion. Cook for about 30 seconds until the aromatics are fragrant and the onion is softened.
- Add chopped mushrooms, cabbage, and carrot and season with 1 tsp salt to draw out moisture. Continue stir frying for 4-5 minutes until the water has evaporated from the vegetables and liquid has cooked off. Move the vegetable mixture to a large bowl to let cool.
- To the vegetable mixture, add scallions (or chinese chives) along with all your seasonings (white pepper, sesame oil, sugar, shaoxing wine, soy sauce, msg, and additional salt to taste, if needed).
- Assemble your dumplings by taking 1/2 tbsp of filling into a dumpling wrapper, then wet the edge of the dumpling with water. Fold to create a half moon then pleat each side with your thumbs until the dumpling has formed a crescent shape.
- Boil, steam, or pan fry your dumplings and enjoy!