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Name: Vegetable Dumplings
Prep time: 3 h 20 min
Cook time: 30 min
Total time: 3 h 20 min
Yield: 6
Cuisine: Asian
Ingredients: 3.5 cups All purpose flour; 1 cup Water; 2 tablespoons Water; 3 tablespoons Peanut oil; .25 cup Peanut oil; 1 tablespoon Fresh ginger minced; 2 cups Shiitake mushrooms chopped; 1.5 cups Cabbage finely chopped; 1.5 cups Carrot finely shredded; 1 cup Garlic chives finely chopped; .5 teaspoon Ground white pepper; 2 teaspoons Toasted sesame oil; 3 tablespoons Shaoxing wine; 2 tablespoons Soy sauce; 1 teaspoon Sugar; .5 teaspoon Salt

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INGREDIENTS

For the dumpling wrappers
3.5 cups All purpose flour
1 cup Water
2 tablespoons Water
For the filling:
3 tablespoons Peanut oil
.25 cup Peanut oil
1 tablespoon Fresh ginger ; minced
2 cups Shiitake mushrooms ; chopped
1.5 cups Cabbage ; finely chopped
1.5 cups Carrot ; finely shredded
1 cup Garlic chives ; finely chopped
.5 teaspoon Ground white pepper
2 teaspoons Toasted sesame oil
3 tablespoons Shaoxing wine
2 tablespoons Soy sauce
1 teaspoon Sugar
.5 teaspoon Salt

INSTRUCTIONS

In the meantime, make the filling. In a wok or large skillet over medium high heat, add 3 tablespoons oil and add the ginger. Cook for 30 seconds, until fragrant. Add the onions and stir-fry until translucent.

Add the chopped mushrooms and stir-fry for another 3-5 minutes, until the mushrooms are tender and any liquid released by the mushrooms has cooked off.

Add the cabbage and carrots and stir-fry for another 2 minutes, until the veggies are tender and all the liquid released has been cooked off. Transfer the vegetable mixture to a large mixing bowl and allow to cool.

To the bowl, add the chopped chives, white pepper, sesame oil, shaoxing wine, soy sauce, and sugar. Season with salt to taste (though the soy sauce will usually add enough salt to the filling), and stir in the last ¼ cup of oil.

To assemble the dumplings, cut the dough into small tablespoon-sized pieces. Roll each out into a circle, and pleat the dumplings (see this post for step-by-step photos on how to fold a dumpling). Continue assembling until you've run out of filling and/or dough.

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.

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.

Serve with soy sauce, Chinese black vinegar, chili sauce, or other dipping sauce of your choice!

NOTES

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Vegetable Dumplings

For the dumpling wrappers
3.5 cups All purpose flour
1 cup Water
2 tablespoons Water
 For the filling:
3 tablespoons Peanut oil
.25 cup Peanut oil
1 tablespoon Fresh ginger minced
2 cups Shiitake mushrooms chopped
1.5 cups Cabbage finely chopped
1.5 cups Carrot finely shredded
1 cup Garlic chives finely chopped
.5 teaspoon Ground white pepper
2 teaspoons Toasted sesame oil
3 tablespoons Shaoxing wine
2 tablespoons Soy sauce
1 teaspoon Sugar
.5 teaspoon Salt

Start by making the dough for the dumpling wrappers. Put the flour in a large mixing bowl. Gradually add the water to the flour and knead into a smooth dough. This process should take about 10 minutes. Cover with a damp cloth and let the dough rest for an hour.
In the meantime, make the filling. In a wok or large skillet over medium high heat, add 3 tablespoons oil and add the ginger. Cook for 30 seconds, until fragrant. Add the onions and stir-fry until translucent.
Add the chopped mushrooms and stir-fry for another 3-5 minutes, until the mushrooms are tender and any liquid released by the mushrooms has cooked off.
Add the cabbage and carrots and stir-fry for another 2 minutes, until the veggies are tender and all the liquid released has been cooked off. Transfer the vegetable mixture to a large mixing bowl and allow to cool.
To the bowl, add the chopped chives, white pepper, sesame oil, shaoxing wine, soy sauce, and sugar. Season with salt to taste (though the soy sauce will usually add enough salt to the filling), and stir in the last ¼ cup of oil.
To assemble the dumplings, cut the dough into small tablespoon-sized pieces. Roll each out into a circle, and pleat the dumplings (see this post for step-by-step photos on how to fold a dumpling). Continue assembling until you've run out of filling and/or dough.
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.
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.
Serve with soy sauce, Chinese black vinegar, chili sauce, or other dipping sauce of your choice!

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Nutrition

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Serving Size: 1 Serving (366g)
Recipe Makes: 6 Servings

Calories: 484
Calories from Fat: 178 (37%)

Amt Per Serving		% DV

	Total Fat 19.8g	26 %
	Saturated Fat 3.3g	16 %
	Monounsaturated Fat 8.6g
	Polyunsanturated Fat 6.7g
Cholesterol 0mg		0 %
Sodium 229mg		8 %
Potassium 659.4mg		17 %
Total Carbohydrate 65.2g		19 %
	Dietary Fiber 5g	20 %
	Sugars, other 60.2g
Protein 10.5g		15 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 484

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