Vegetable Dumplings

Steamed or fried dumplings filled with seasoned vegetables.

Ingredients:

• For the Dough:

  • All-purpose flour, 2 cups

  • Salt, 1/2 teaspoon

  • Water, 3/4 cup, warm

  • Oil, 1 teaspoon

• For the Filling:

  • Cabbage, 1 cup, finely chopped

  • Carrot, 1, grated

  • Shiitake mushrooms (optional), 1/2 cup, finely chopped

  • Spring onions, 2, finely chopped

  • Ginger, 1 tablespoon, grated

  • Soy sauce, 1 tablespoon

  • Sesame oil, 1 tablespoon

  • Black pepper powder, 1/2 teaspoon

  • Salt to taste

  • Cornstarch, 1 tablespoon

• For Cooking:

  • Oil, for cooking

  • Water, as needed

Instructions:

1. Prepare the Dough:

   • In a bowl, mix flour and salt.

   • Add warm water and oil gradually, kneading to form a smooth, pliable dough.

   • Cover and let it rest for 30 minutes.

2. Prepare the Filling:

   • In a large bowl, combine chopped cabbage, grated carrot, mushrooms, spring onions, and ginger.

   • Add soy sauce, sesame oil, black pepper, salt, and cornstarch. Mix thoroughly.

   • Squeeze out any excess moisture from the filling using a clean kitchen towel.

3. Shape the Dumplings:

   • Divide the dough into small balls and roll each one into a thin circle (about 3 inches in diameter).

   • Place a spoonful of the vegetable filling in the center.

   • Fold the circle over the filling, forming a half-moon shape, and press the edges together. Pleat the edges if desired to seal.

4. Cook the Dumplings:

   • Heat oil in a large skillet over medium heat.

   • Arrange the dumplings in the skillet, leaving space between them.

   • Cook until the bottoms are golden brown and crisp.

   • Pour in enough water to cover the bottom of the skillet and immediately cover with a lid.

   • Steam the dumplings for 6-7 minutes until the water evaporates and the tops are cooked.

5. Serving:

   • Serve hot with soy sauce, chili oil, or your favorite dipping sauce.