Vegetable & Mushroom Dumpling 蔬菜蘑菇餃
Take a bite of our Vegetable and Mushroom Dumplings, both crispy and soft and taste the mushroom infused fillings, juicy and completely delicious and satisfying!
- Prep time
- 15 min
- Cook time
- 12 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 48 round dumpling wrappers
- 1 1/2 lb Shanghai Bak Choy, 600g
- 1 1/2 tsp salt
- 2 oz dried Yunnan porcini mushrooms, 58g
- 1 cup minced wood fungus
- 2 tsp sesame oil
- 2 tsp soy sauce
- 1 tsp sugar
- 1/4 tsp white pepper
- 2 tbsp potato starch
- 2 tsp oil
Instructions
- 1
Make the Filling: Rehydrate dried wood fungus by adding cool water to cover. Let sit for 2 hours or until fully rehydrated. Shake dry and mince.
- 2
Rehydrate the dried mushrooms by adding 3 tbsp of room temp water. Toss occasionally until mushrooms soak up all the water and are plumped, around 1 hour. Add more water, 1 tsp at a time, if needed. Mince the mushrooms.
- 3
Wash, dry and then mince the bak choy. Add salt and stir. Leave for 30 mins. Squeeze the bak choy dry with your hands.
- 4
Stir together bak choy, mushrooms and wood fungus. Add in sesame oil, soy sauce, sugar and white pepper and potato starch. Stir until thoroughly incorporated. Taste and adjust seasonings as needed.
- 5
Wrap the Dumpling: Prepare a small bowl of water. Lay out one dumpling wrapper. Add bare tbsp of filling. Use a finger to wet the dough edge all the way around.
- 6
Fold wrapper in half so that the top edges touch. Pinch the wrapper together here, then start pleating from that middle point to one side. Be sure to press the pleats firmly as you go, making sure that they are glued together. You may need to add a touch of water.
- 7
Go back to the middle and pleat to the other side. Check that the wrapper is sealed all around. This will make sure that the filling cooks inside the dumpling instead of floating out into the cooking liquid.
- 8
Place finished dumplings on a starch dusted tray and cover with a towel while working.
- 9
Cook the Dumplings: Heat up a non stick pan or a cast iron pan over medium heat. When hot add oil and swirl around until all cooking surface is coated. Add in the dumplings, leaving a bit of space between them. Let pan fry for approx two mins or until the bottom is a light golden brown.
- 10
Use to pan cover to cover all but a crack of the pan. (Important as the next part will splatter quite a bit!) Add in 1/2 cup water through this crack. Close cover completely, turn to low heat and let steam for 8 mins.
- 11
Most of the water should be evaporated. Remove the cover. Cook for a couple mins more or until the dumplings are dry and the bottoms a deep golden brown. Use a spatula to loosen and remove dumplings.
- 12
Serve with Chinese vinegar and soy sauce as a dipping sauce. Enjoy!