Vegetable Dumpling Filling
Difficulty Level: Intermediate
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Prep Time:20 Minutes
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Cook Time:PT30M10 Minutes
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Yield:30-40 Dumplings
Ingredients
- 3 tablespoons oil
- 1 tablespoon minced ginger
- 1 large onion, chopped
- 2 cups shiitake mushrooms, chopped
- 1 ½ cups finely shredded cabbage
- 1 ½ cups finely shredded carrot
- 1 cup finely chopped garlic chives (Chinese chives)
- ½ teaspoon white pepper
- 2 teaspoons sesame oil
- 3 tablespoons Shaoxing wine (or dry sherry)
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- Salt, to taste
- ¼ cup oil
- 38.34g oil
- 12.78g minced ginger
- 1 large onion, chopped
- 473.18ml shiitake mushrooms, chopped
- 354.88ml finely shredded cabbage
- 354.88ml finely shredded carrot
- 236.59ml finely chopped garlic chives (Chinese chives)
- 2.13g white pepper
- 8.52g sesame oil
- 38.34g Shaoxing wine (or dry sherry)
- 25.56g soy sauce
- 4.26g sugar
- Salt, to taste
- 59.15ml oil
A simple and savory vegetable filling perfect for dumplings or potstickers.
Preparation
STEP 1
In a large skillet (or wok) over medium high heat, add 3 tablespoons oil and the ginger. Cook for 30 seconds, until fragrant.
STEP 2
Add the onions and stir-fry until translucent.
STEP 3
Add the mushrooms and cook another 3-5 minutes, until the mushrooms are tender, and any liquid released by the mushrooms has cooked off.
STEP 4
Add the cabbage and carrots and cook another 2 minutes, until the veggies are tender, and all the liquid released has been cooked off.
STEP 5
Transfer the vegetable mixture to a large mixing bowl and allow to cool.
STEP 6
To the bowl, add the chopped chives, white pepper, sesame oil, shaoxing wine, soy sauce, sugar, and while stirring the last 1/4 cup of oil. Set aside until ready to use.
Options
Use filling with homemade or pre-made dumpling wrappers.
For one wrapper use one tablespoon of filling. Place in the middle of wrapper and fold as desired. Steam, boil or pan fry until cooked through.