Vegan Dumplings with Cabbage and Mushroom Filling
Ingredients
- 1 medium-sized napa cabbage or white cabbage
- 2 fresh shiitake mushrooms
- 1 teaspoon freshly grated ginger
- 1 teaspoon freshly grated garlic
- 1 spring onion, finely chopped
- 1/4 of a medium-sized purple onion, finely chopped
- 1 teaspoon sesame oil
- 1 tablespoon plus 1 teaspoon salt
- pepper, to taste
- 1/2 cup sesame seeds
- 3 tablespoons water
- 1 teaspoon grated ginger
- 2 teaspoons spring onions, finely chopped
- dumpling wrappers
- 2 tablespoons oil (for cooking)
Dipping sauces
- 1 teaspoon grated ginger (for soy sauce dipping)
- 1 teaspoon finely chopped spring onions (for soy sauce dipping)
- 3 tablespoons soy sauce (for soy sauce dipping)
- 1 teaspoon sesame oil (for soy sauce dipping)
- 1/2 teaspoon sesame seeds (for soy sauce dipping)
- store-bought chili garlic sauce
- store-bought chili oil
Preparation
Slice the cabbage into thin strips and put into a mixing bowl. Add 1 tablespoon salt and mix well together. Set aside.
Cut the shiitake mushroom into small dices. Use another mixing bowl, add in the shiitake mushroom, purple onion, ginger, garlic, and spring onion.
Take the cabbage strips out of the other mixing bowl and use two hands to squeeze out the excess water, then put into the mixing bowl with the mushroom mix. Add 1 teaspoon of salt and some fresh pepper. Mix all ingredients together until well combined. Set aside.
Spoon 2 teaspoons of the filling onto the center of each round wrap. Bring up the sides of the wrapper, press and pleat the edges to seal in the filling. Dip the bottom of dumpling in the plate water and then dip it in the bowl of sesame seeds, so the bottom of the dumpling is evenly covered with sesame seeds. Place the finished dumpling onto a chopping board or baking sheet.
In a skillet over medium heat, heat 2 tablespoons of the oil. Arrange the dumplings in the skillet, pleated edge up. Cook over high heat until the bottoms are lightly browned, about 2 minutes. Add 1/2 cup of water, cover and cook until the filling is cooked through, about 5 minutes. Uncover and cook until the bottoms are well browned, about 1 minute, then transfer to a plate and serve.
