Prep Time: 60 mins Cook Time: 20 mins Yield: makes 3-4 dozen
Ingredients: resource from thewoksoflife.com
For the dumpling wrappers, buy pre-made wrappers
For the Filling:
3 tbsps Oil, plus ¼ cup
1 tbsp Fresh ginger, minced
1 large Onion, chopped
2 cups Shiitake mushrooms, chopped
1 ½ cups Cabbage, finely shredded
1 ½ cups Carrots, finely shredded
1 cup Garlic chives (Chinese chives), finely chopped
½ tsp White pepper
2 tsps Sesame oil
3 tbsps Shaoxing wine or dry sherry
2 tbsps Soy sauce
1 tsp Sugar
Salt to taste
Directions:
1. In a wok, or large skillet over medium high heat, add 3 tbsps oil and add the ginger. Cook for 30 seconds until fragrant. Add the onions and stir fry until translucent
2. 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.
3. 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.
4. To the bowl, add the chopped chives, white pepper, sesame oil, Shaoxing wine, soy sauce and sugar. Season with salt to taste and stir in the last ¼ cup of oil.
5. For dumplings, pleat the dumplings and continue to assemble until you have run out of filling and or dough
6. 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.
7. To pan fry, heat 2 tbsps oil 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.
8. Serve with soy sauce, Chinese black vinegar, Shaoxing vinegar, chili sauce or other dipping sauce of your choice.