Vegetable Dumplings

Another vegetable finger food to trick my toddler :)

My toddler loves dumplings, especially pan fried dumplings, I think because it is so easy for him to eat as well as it is delicious. I always make wonton using meat and cook in broth or pan fried them. This is my first time trying to use all vegetables to make dumplings and it was a hit! Thank you to my food processor and it helped me to make this meal much faster.  

Ingredients

*3 tablespoons oil

* 1 tablespoon minced ginger

* 1 large onion, chopped

* 2 cups shiitake mushrooms, chopped

* 1 1/2 cups cabbage, finely shredded

* 1 1/2 cups carrot, finely shredded

* 1 cup garlic chives (Chinese chives), finely chopped

* 1/2 teaspoon white pepper

* 2 teaspoons sesame oil

* 3 tablespoons Shaoxing wine or dry sherry

* 2 tablespoon soy sauce

* 1 teaspoon sugar

* round dumpling wrapper, 1 pack

Directions:

1.      In a large skillet over medium high heat, add 3 tablespoons oil and add the ginger. Cook for 30 seconds, until fragrant.  Add the onions and stir-fry until translucent. Add the chopped mushrooms and stir-fry for another 3-5 minutes, until the mushrooms are tender and any liquid released by the mushrooms has cooked off.  Add the cabbage and carrots and stir-fry for another 2 minutes, until the veggies are tender and all the liquid released has been cooked off. Transfer the vegetable mixture to a large mixing bowl and allow to cool.

2.      After the vegetable mixture is cooled, add the chopped chives, white pepper, sesame oil, shaoxing wine, soy sauce, and sugar.

3.      Put ½ teaspoon of filling on the dumpling wrapper, fold into half, then make little waves on the area without the filling. The easiest way is to just fold to half and press the wrap to close.

4.      To cook the dumplings, steam them or pan-fry them. To steam, put the dumplings in a steamer lined with a bamboo mat, cabbage leaf, or cheese cloth, and steam for 15-20 minutes.

5.      To pan-fry, heat 2 tablespoons oil in a non-stick pan over medium high heat. Place the dumplings in the pan and allow to fry for 2 minutes. Pour a thin layer of water into the pan, cover, and reduce heat to medium-low. Allow dumplings to steam until the water has evaporated. Remove the cover, increase heat to medium-high and allow to fry for a few more minutes, until the bottoms of the dumplings are golden brown and crisp.

6.      Serve with soy sauce, Chinese black vinegar, chili sauce, or other dipping sauce of your choice!