Makes 40-42 

Cooking time 1 hours 20 minutes

 

INGREDIENTS

Dumpling wrappers

3 ½ cups All-purpose flour

1 cup, plus 2 tbsp Water

 

Note: Dumpling wrappers are available pre-made at your local grocery store

 

For the Filling:

3 tbsp Vegetable oil, plus ¼ cup for frying ½ tsp White pepper

1 tbsp Ginger, minced 2 tsp Sesame oil

1 large Onion, chopped 3 Tbsp Hoisin sauce

2 cups Shiitake mushrooms, chopped 2 tsp Soy sauce

1 ½ cups Cabbage, finely shredded 1 tsp Sugar

1 ½ cups Carrots, finely shredded Salt and pepper to taste

1 cup Garlic chives (chinese chives), finely chopped

 

DIRECTIONS

1. Start by making the dough for the dumpling wrappers. Put the flour in a large mixing bowl. Gradually add the water to the flour and knead into a smooth dough. This process should take about 10 minutes. Cover with a damp cloth and let the dough rest for an hour.

2. In the meantime, make the filling. In a wok or large skillet over medium high heat, add 3 tablespoons of oil and add the ginger. Cook for 30 seconds, until fragrant. Add the onions and stir-fry until translucent.

3. 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.

4. 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 let it cool.

5. To the bowl, add the chopped chives, white pepper, sesame oil, hoisin sauce, soy sauce, and sugar. Season with salt to taste (though the soy sauce will usually add enough salt to the filling), and stir in the last ¼ cup of oil.

6. To assemble the dumplings, cut the dough into small tablespoon-sized pieces. Roll each out into a circle, and pleat the dumplings. Or roll the dough as thin as you’d like and cut the dough using a round pastry ring about 5 inches diameter. Continue assembling until you've run out of filling and/or dough.

7. 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.

8. To pan-fry, heat 2 tablespoons of 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. Serve with dipping sauce of your choice!

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