Vegetable Dumplings

Ingredients

• ·24 round dumpling wrappers
• ·2 cups green cabbage, finely chopped
• ·1 tsp salt
• ·1 cup shiitake or cremini mushrooms, finely chopped
• ·1 medium carrot, grated
• ·3 scallions, thinly sliced
• ·2 cloves garlic, minced
• ·1 tbsp fresh ginger, grated
• ·2 tbsp soy sauce
• ·1 tsp sesame oil
• ·1 tsp sugar
• ·½ tsp white pepper
• ·2 tbsp neutral oil, for frying
• ·½ cup water, for steaming
• ·Dipping sauce: 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp chili crisp, 1 sliced scallion

Instructions

1. 1

   Place the chopped cabbage in a bowl, sprinkle with salt, and let sit for 10 minutes. Squeeze out as much water as possible with your hands or a clean towel.

2. 2

   In a large bowl, combine the drained cabbage, mushrooms, carrot, scallions, garlic, ginger, soy sauce, sesame oil, sugar, and white pepper. Mix thoroughly.

3. 3

   Place a wrapper in your palm and add about 1 tablespoon of filling to the center. Wet the edge with water, fold in half, and pleat the top edge to seal. Repeat with all wrappers.

4. 4

   Heat 1 tbsp of neutral oil in a nonstick pan over medium-high heat. Arrange dumplings flat-side down in a single layer.

5. 5

   Cook for 2–3 minutes, until the bottoms are golden and crisp.

6. 6

   Carefully pour in about ¼ cup of water and immediately cover with a lid. Steam for 5–6 minutes, until the water evaporates and the wrappers are translucent.

7. 7

   Uncover and cook for another 30 seconds to re-crisp the bottoms. Repeat with the remaining dumplings.

8. 8

   Whisk together the dipping sauce ingredients and serve alongside the dumplings.