Vegan Dumplings
Equipment
- 1 Mixing bowl
- 1 Rolling Pin
- 1 Dumpling steamer or steaming basket
- 1 Large pot
- 1 Frying pan
- 1 Pair of chopsticks or tongs
Ingredients
- 200 grams cabbage finely chopped
- 100 grams mushrooms finely chopped
- 100 grams carrots finely grated
- 2 cloves garlic minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon ginger grated
- 1 pack dumpling wrappers
- 2 tablespoons vegetable oil
- salt to taste
- pepper to taste
- 1 tablespoon cornstarch dissolved in 2 tablespoons water
Instructions
- In a mixing bowl, combine cabbage, mushrooms, carrots, garlic, soy sauce, sesame oil, ginger, salt, and pepper.
- Mix the ingredients thoroughly until well combined.
- Place a dumpling wrapper on a flat surface and add a small spoonful of filling in the center.
- Wet the edges of the wrapper with water and fold it over the filling to create a half-moon shape.
- Press the edges to seal and pleat as desired for a tight seal.
- Repeat the process with the remaining filling and wrappers.
- Heat vegetable oil in a frying pan over medium heat.
- Add the dumplings and cook until the bottoms are golden brown.
- Add water to the pan and cover to steam the dumplings for about 5-7 minutes.
- Remove the lid and let any remaining water evaporate for a crispy finish.
- Serve the dumplings hot with your choice of dipping sauce.
Notes
For best results, ensure the filling is well-drained to prevent soggy dumplings. You can freeze uncooked dumplings for later use; just add a few extra minutes to the steaming time when cooking from frozen. Adjust seasoning according to your taste, and feel free to experiment with different vegetables for variety.
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