There's a bit of an art to folding veggie dumplings, and dozens of ways to do it! But equally important, is the filling. And this flavourful filling hits the spot no matter how you pack it.
You will need
- 1 pack of white dumpling wrappers
- 1 teaspoon sesame oil
- 1 small onion, finely diced
- 2 cloves crushed garlic
- 1 teaspoon minced ginger
- 1 tablespoon coriander stems, finely chopped (leaves reserved for garnish)
- 1 cup shredded carrot
- 1 cup shredded cabbage
- 1 cup finely diced mushrooms
- 2 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 3 parts soy sauce
- 1 part maple syrup or agave
- 1 part chinkiang vinegar or rice vinegar
- 1 part chilli oil
- 1 part sesame oil
- Spring onions, finely sliced
- 1 bunch coriander, leaves roughly chopped
- Fried shallots
- Toasted sesame seeds
- Fresh chilli, finely sliced (optional)
Recipe: Jet Tranter
10 mins to prep
30 mins to cook
Heat sesame oil in a large frying pan over medium heat. Add onion, garlic, ginger, and coriander stems, and stir to coat in the oil.
Add the veggies, soy sauce, and vinegar to the pan, stirring frequently, for 6–8 minutes or until the liquid from the veggies has been released and begins to evaporate. Cook for a further 1 minute then turn off heat. Transfer the filling to a bowl and allow it to cool completely.
While the filling is cooling, combine dipping sauce ingredients and set aside.
To assemble dumplings, use a pastry brush to wet the entire edge of the wrapper with water and add about a tablespoon of filling into the centre of the wrapper.
To make triangle dumplings, pinch one end of the wrapper closed, forming a seam from outside of wrapper in toward the veg filling. Then with the remaining wrapper edge, pull it in at its midpoint, toward the veg filling again, effectively creating two more folds. All 3 folds should join in the centre; make sure all your edges are sealed together. Continue with remaining filling until dumplings are complete.
Heat 3 tablespoons of oil in a large deep dish pan (with lid) over medium heat.
Sauté dumplings in a batch of 7–8 depending on how large your pan is. Cook them for 2 minutes or until a dark golden-brown crust forms on the bottom of the dumplings.
Then pour in 1/4 cup of water, cover the pan, and let the dumplings steam for 2–4 minutes or until the water has evaporated.
Remove the lid and allow the dumplings to get crisp on the bottom again.
Plate up and drizzle the sauce over the dumplings followed by desired garnishes -- each one technically optional, but all recommended! Serve immediately.
Make a jar full of sauce, and save some for later! It goes deliciously over steamed veggies and rice, noodle dishes, or a veggie bowl.
Recipe: Jet Tranter