Grandma's Veggie Dumplings
Ingredients
- 30 dumpling wrappers
- 2 cups cabbage, finely chopped
- 1/2 cup chives, finely chopped
- 1 cup firm tofu, finely diced
- 6-8 shitake mushrooms, soaked and diced
- 1 tablespoon minced ginger
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1 teaspoon mushroom stock powder
- 2 tablespoons soy sauce
- 2 tablespoons cooking oil + 1 tablespoon for cooking
- Optional: a dash of vegan oyster sauce
Preparation
Prepare and chop all the vegetables and seasonings into a large bowl and mix everything together.
Set up a small dish filled with water and dip your finger in the water to moisten the edges of one side of the wrapper.
Add 2 teaspoons of filling to the center of the wrapper, then fold the sides together and press to create a semi-circle shape, making 5 to 6 pleats along the edges and repeat with the remaining wrappers and filling.
Heat 1 tablespoon of oil in a nonstick pan over medium-high heat, arrange 10-12 dumplings in the pan without overlapping, and fry for 2 minutes until the bottoms are golden.
Reduce the heat to medium-low, carefully pour in 1/4 cup water into the side of the pan, cover with a lid, and steam until the water evaporates, about 3-5 minutes.
Remove the lid and increase the heat to medium-high, then fry for 2 more minutes until the bottoms are brown and crisp.
For additional batches, add another tablespoon of oil and 1/4 cup water, repeating the cooking process.
Serve with your favorite sauce, such as a mixture of half soy sauce and half black vinegar with chili oil.
Tips
Store in the freezer for months and cook directly from frozen, adding a bit of extra cooking time.
