Veggie dumplings are our newest appetizer hit! This dumpling may be vegetarian but is packed full of summer flavors. This recipe uses simple ingredients and can be combined with shrimp, pork, or chicken. These dumplings are a quick and perfect snack as we enjoy late summer vegetables.
- pre-made wonton wrappers
- 3 tablespoon oil, plus 1/4 cup
- 1 tablespoon minced ginger
- 1 large onion, chopped
- 2 cups shiitake mushrooms, chopped
- 1 1/2 cup cabbage, finely shredded
- 1 1/2 cup carrot, finely shredded
- 1 cup chives, finely shopped
- 1/2 teaspoon white pepper
- 2 teaspoon sesame oil
- 3 tablespoon shaoxing wine or dry sherry
- 2 tablespoon soy sauce
- 1 teaspoon sugar
- salt to taste
- In a wok or large skillet over medium high heat, add 3 tablespoon oil and add the ginger. Cook for about 30 seconds until fragrant. Add the onions and stir-fry until translucent.
- Add the chopped mushrooms and stir-fry for about 3-5 minutes, until mushrooms are tender and any liquid released by mushrooms has cooked off.
- Add the cabbage and carrots and stir-fry for another 2 minutes, or until veggies are tender and liquid has cooked off. Transfer the veggie mixture into large bowl and allow to cool.
- To the bowl, add the chopped chives, white pepper, sesame oil, sherry, soy sauce and sugar. Season with salt to taste, and stir in the last 1/4 cup oil.
- To assemble dumplings, place a small spoon full of filling into center of won ton wrapper. Wipe edges of won ton wrapper with s little bit of water. Fold diagonally and press to close dumpling.
- To pan-fry, heat 2 tablespoons of oil in non-stick pan. Place dumplings and allow to fry for 2 minutes. Pour a thin layer of water into pan, cover and reduce heat to medium-low. Allow dumplings to steam until water has been evaporated. Remove the cover, increase heat to medium-high and allow to fry for a few more minute or until bottom of dumplings are golden brown and crispy.
These dumplings are not limited to being pan fried. They are also delicious steamed or deep fried.
Article Provided By: Allison Thomas