These dumplings are made with carrots, onions, shiitake mushrooms, chives, green onions, and mung bean vermicelli. All the different flavour notes will keep your tastebuds delighted. These dumplings are so good they don’t need any dipping sauce, and I prefer them to meat filled dumplings.
Asian Vegetarian Dumplings
These dumplings are made with a host of ingredients, all the different flavour notes will keep your tastebuds delighted. These dumplings are so good they don't need any dipping sauce, and I prefer them to meat filled dumplings. This recipe is adapted from the Woks of Life recipe
Servings: 10
Ingredients
- 2 Jumbo Chinese Carrots, peeled and grated
- 9 Dried Shiitake mushrooms or fresh shiitake mushrooms
- 1 Large Onion, finely minced
- 1 cup Asian chives, chopped 1/4 inch in length pieces
- 4 Green onions, finely sliced
- 1 bundle Mung bean glass noodles, rehydrated in cold water
- 4 tbsp Neutral cooking oil
- 2 tbsp Soy sauce
- 1 tsp White pepper
- 1/2 tbsp White sugar
- 1/2 tsp Salt
- 1 tsp MSG Optional
- 1 tbsp Sesame oil
- 3 tbsp Shaoxing wine
- 1 Egg
- 3 packs dumpling wrappers
Pan Fried Dumpling Dipping Sauce #1
- 1 Garlic clove, minced
- 1 tbsp Soy sauce
- 1 tsp Black vinegar
Pan Fried Dumpling Dipping Sauce #2
- 1 tbsp Soy Sauce
- 1 tsp Rice Vinegar
- 1 tsp Sesame oil
Instructions
- If using dried shiitake mushrooms, rinse the dried shiitake mushrooms under the sink. Place in a bowl with hot water for 2 hours to rehydrate. If you are in a rush, you can also boil the shiitake mushrooms so that they rehydrate faster. Save the mushroom water for a soup or another recipe, as it is incredibly flavourful.
- Cut the hard stems off the shiitake mushrooms, and chop the mushroom caps into small pieces. Roughly chop the rehydrated mung bean noodles to 1/2 inch in length pieces as well.
- In a large saute/frying pan, heat up the neutral cooking oil and add in the onions, grated carrots, white pepper, sugar, soy sauce, salt, and MSG. Cook them down for 10-15min, until the mixture looks like a paste. You are trying to sweat them down, so most of the moisture evaporates, and you get a bit of browning on the carrots.
- To the onions and carrots, add in the chopped mushrooms. Cook for another 2 minutes. Take off the heat and keep mixing to let it cool down quickly.
- When the mixture is cool, mix in the shaoxing wine, sesame oil, asian chives, green onions, egg, and mung bean glass noodles.
- Wrap a test dumpling. Cook it in a pot of boiling water or vegetable/chicken stock. When the dumpling floats it is ready to eat. Taste your test dumpling, and adjust the seasoning of your filling as desired. These dumplings are best pan fried as they are quite moist inside and can disintegrate easily when boiled.
- To pan fry, add 2 tablespoons of neutral oil in a non-stick frying pan. Place the dumplings, flat side down, in a single layer in the pan. Add 4 tablespoons of water to the pan and place the lid on top. Heat the pan to medium-low heat for 6-10 minutes. Lift the lid, and turn the heat up to high. Allow all the water to evaporate until only the oil is left.
- Add another tablespoon of oil to the pan if necessary and let the dumplings crisp up on the flat side, 2-3 minutes. Enjoy with a nice dipping sauce!
- If you aren't eating the dumplings right away, I recommend that you place the uncooked dumplings on a baking sheet lined with parchment paper. Dumplings should be a single layer, so they don't stick together. Pop the baking tray in the freezer. After 1-2 hours, you can transfer the dumplings to a ziploc bag and store in the freezer. Now the dumplings won't stick together, and you can enjoy them whenever.
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