Vegetable Dumplings

Yield

6 servings · Approximately 30–36 dumplings

Ingredients

• 30–36 dumpling wrappers
• 2 tablespoons neutral oil, divided
• ½ large white onion, finely chopped
• 1 cup shiitake mushrooms, chopped
• 2 cups napa cabbage, finely chopped
• 1 cup carrot, shredded
• 1 tablespoon fresh ginger, minced
• 3 garlic cloves, minced
• 6 scallions or Chinese chives, chopped
• ½ teaspoon white pepper
• ½ tablespoon sesame oil
• 2 teaspoons granulated sugar
• 2 tablespoons Shaoxing wine
• 2 tablespoons soy sauce
• 1 teaspoon salt, or to taste
• Water, for sealing and steaming
• 3 tablespoons soy sauce, for dipping sauce
• 1 tablespoon rice vinegar
• ½ teaspoon sesame oil, for dipping sauce
• 1 teaspoon honey or sugar
• 1 tablespoon chili garlic oil
• 1 green onion, finely chopped
• 1 teaspoon sesame seeds

Method

1. Heat 1 tablespoon neutral oil in a 12-inch skillet over medium-high heat. Sauté onion, garlic, and ginger until fragrant.
2. Add mushrooms, cabbage, carrot, and salt. Stir-fry for 4–5 minutes until softened and excess moisture evaporates. Transfer to a bowl and cool.
3. Mix in scallions, white pepper, sesame oil, sugar, Shaoxing wine, and 2 tablespoons soy sauce.
4. Place about ½ tablespoon filling in each wrapper. Moisten the edges with water, fold into half-moons, and pinch or pleat tightly.
5. Heat the remaining oil in the skillet over medium heat. Arrange dumplings in batches, flat-side down, and cook until the bottoms turn golden.
6. Carefully add ¼ cup water, cover, and steam for 4–5 minutes until the wrappers are tender. Uncover and cook until the water evaporates and the bottoms become crisp.
7. For the dipping sauce, combine the remaining soy sauce, rice vinegar, sesame oil, honey or sugar, chili garlic oil, green onion, and sesame seeds.
8. Serve the dumplings hot with the dipping sauce.

Kitchen notes

Practical Woman's Secret
Cool the vegetable filling completely before wrapping. Removing excess moisture prevents soggy dumplings and helps the wrappers stay sealed during cooking.