Recipe Index

Ingredients

• 2 tbsp neutral oil
• 3 cloves garlic, minced
• 1 tbsp ginger, minced
• 6 scallions, chopped, whites and greens separated
• 1/2 large white onion, chopped
• 1 cup shiitake mushrooms, chopped
• 2 cups napa cabbage, chopped
• 1 cup carrot, shredded
• 1 tsp salt, to taste
• 1/2 tsp white pepper
• 1/2 tbsp sesame oil
• 2 tsp sugar
• 2 tbsp shaoxing wine
• 2 tbsp soy sauce
• 1/4 tsp msg
• 1 package of dumpling wrappers

Method

1. Stir-fry the garlic, ginger, scallion whites and onion in the neutral oil in a large pan over medium-high heat for 30 seconds to 1 minute until fragrant and the onion softens.
2. Add the mushrooms, cabbage and carrot with the salt to draw out moisture and stir-fry 4 to 5 minutes until the liquid cooks off, then move the vegetables to a bowl to cool.
3. Season the cooled vegetables with the scallion greens, white pepper, sesame oil, sugar, shaoxing wine, soy sauce and msg, tasting for extra salt.
4. Place 1/2 tablespoon of filling in the center of a wrapper, wet the edge with water, fold it into a half moon and pleat each side with your thumbs to form a crescent. Repeat with the remaining filling and wrappers.
5. Cook the dumplings by boiling, steaming or pan-frying and serve them hot.

Prep: 30 min · Cook: 10 min · Total: 40 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data