Vegan Dumplings with Cabbage Filling
Ingredients
- 1 medium-sized napa cabbage or white cabbage
- 2 fresh shiitake mushrooms
- 1 tsp freshly grated ginger
- 1 tsp freshly grated garlic
- 1 spring onion, finely chopped
- 1/4 medium-sized purple onion, finely chopped
- 1 tsp sesame oil
- 1 tbsp + 1 tsp salt
- pepper to taste
- Dumpling wrappers (round)
Coating
- 1/2 cup sesame seeds
- 3 tbsp water
- 1 tsp grated ginger
- 2 tsp spring onions, finely chopped
Dipping sauces
- Soy Sauce Dipping: 1 tsp grated ginger, 1 tsp finely chopped spring onions, 3 tbsp soy sauce, 1 tsp sesame oil, 1/2 tsp sesame seeds
- Chili Garlic Sauce (store bought)
- Chilli Oil (store bought)
Preparation
Slice the cabbage into thin strips and put into a mixing bowl. Add 1 tbsp salt and mix well. Set aside.
Cut the shiitake mushroom into small dices. In another mixing bowl, add the shiitake mushroom, purple onion, ginger, garlic, and spring onion.
Squeeze out the excess water from the cabbage and add it to the mushroom mixture. Add 1 tsp salt and pepper to taste. Mix well and set aside.
Spoon 2 teaspoons of the filling onto the center of each dumpling wrapper. Bring up the sides and pleat to seal.
Dip the bottom of the dumpling in water and then in sesame seeds to coat evenly. Place on a chopping board or baking sheet.
In a skillet over medium heat, heat 2 tablespoons of oil. Arrange the dumplings pleated edge up and cook until 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 bottoms are well browned, about 1 minute. Transfer to a plate and serve with dipping sauces.
