Don’t get intimated by dumplings. If you want a fun activity with your friends, sweetheart, or your kids, this is a great one for the weekend. Make 2 fillings to make it interesting and just let people make all the kinds of shapes they want.
Then, you can cook them in a variety of ways, boiled, steamed or fried for different tastes and textures. They freeze surprisingly well so if you want to make a few extras, you will be glad you did in the weeks ahead. In a pinch, boil them in a healthy soup straight from the freezer or serve with an Asian salad.
Once you learn how to make these easy pot-stickers (the pan fry way), your family will always request them- I guarantee it!
This filling is a just one idea. Add your own seasonal vegetables, just making sure to cut them small to fit in the wrappers. I also love using kitchen shears at the last minute if the filling needs to be cut smaller.
Chinese vegan dumplings
Makes about 50 dumplings
1 tablespoon vegetable oil
1 tablespoon minced ginger
2 teaspoons minced garlic
1 (5oz./141g) package sliced shiitake mushrooms
1 (3oz.) package enoki mushrooms
4 leeks, white part only, sliced
1 (6 oz.) package baby spinach
1 (16oz./453g) package extra firm tofu, chopped small
1/4 cup white wine or water
1 tablespoon soy sauce or to taste
1 package vegan wonton wrappers, square or round (about 50)
2 Tablespoons soy sauce
2 Tablespoons rice wine vinegar
In a large frying pan, get the garlic and ginger an nice golden brown. Then add both mushrooms and cook until softened 5-10 minutes
Then add leeks or green onions and sauté until softened another couple minutes.
Add the baby spinach on top and toss well. This helps deglaze the pan. Add the white wine or water once the spinach cooks down and have a high heat until liquid evaporates.
Finally add the tofu and stir fry a couple minutes until soft. Season with soy sauce and salt to taste. (Can add teaspoon or so of sesame oil or rice vinegar if you like)
Chop up filling or use shears to cut filling into small pieces. Cool on a baking sheet or place in fridge for next day.
Use 2 teaspoons to fill wonton wrappers, use water to seal. For a folding tutorial, check out my Chinese friend, Jill teaching you how!
Place on a lightly floured baking sheet. They freeze well if you want to keep them for later.
To cook- you have options , boil, steam or pan fry.
Boil. Bring large pot of water to boil first .Then Place dumplings gently into the water and cook until they float to the top and then an additional 2-3 minutes.
Steam. Use a bamboo steam basket or metal steam basket lined with parchment paper or cabbage leaves. Place over a shallow pot of water. Bring water to a boil, then place dumplings in basket or steamer. Steam for 15-20 min, or skins are fully translucent.
Pan fry. In a large saute pan, heat 2 teaspoons oil, and place dumplings with flat bottoms down into hot oil. Fry for a couple minutes until golden brown on the bottom, then add 3 tablespoons water carefully and cover with lid. (Stand back)
To make sauce, simply combine 2 T soy sauce and 2 T rice wine vinegar. Serve on the side for dipping.