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Recipe by Yaffa Maynard @abiteofyum

Pan-Fried Vegetable Dumplings

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Pan-Fried Vegetable Dumplings
Parve Parve
Easy Easy
6 Servings
Allergens

Contains

- Sesame - Soy - Gluten - Wheat
1 Hour
Diets
- Vegetarian - Pescatarian

Makes 18

Ingredients

Pan-Fried Vegetable Dumplings

  • 1/3 cup vegetable oil, divided

  • 1 medium onion, diced

  • 8 ounces shitake mushrooms, stems discarded, diced

  • freshly ground black pepper, to taste

  • 1 cup shredded cabbage

  • 1/2 cup shredded carrots

  • 1 teaspoon Gefen Sesame Oil

  • 2 tablespoons apple cider vinegar

  • 1 tablespoon soy sauce

  • pre-made dumpling wrappers, defrosted

Soy Dipping Sauce

  • 1 teaspoon Gefen Maple Syrup

  • 2 tablespoons soy sauce

  • 1 teaspoon rice vinegar

  • 1 teaspoon Sriracha sauce

  • 1 large clove garlic, minced

  • 1 scallion, thinly sliced

  • 1/2 teaspoon Gefen Sesame Oil

Directions

1.

Heat two tablespoons of oil in a wok set over medium-high heat. Add onions and cook, stirring frequently, until translucent. Add the mushrooms and cook three to five minutes until the mushroom liquid cooks off and the mushrooms begin to brown. Season with black pepper. Add cabbage and carrots and cook until all the vegetables are tender and all liquid cooks off. Be sure to stir frequently to prevent burning.

2.

Remove from the heat and place cooked vegetables in a mixing bowl. Add sesame oil, apple cider vinegar, soy sauce and two tablespoons of the remaining oil. Mix and set aside to cool.

3.

To assemble: place one heaping teaspoon of filling into the center of a wrapper. Spread water around the perimeter of the dumpling with your finger or a pastry brush and pleat the dumpling closed. Press firmly to seal. Set aside and cover with a damp towel to prevent drying out. Continue with each wrapper until there is no remaining filling.

4.

Heat remaining two tablespoons of oil in a pan over medium high heat. Fry dumplings on the flat side for two to three minutes. Reduce to low heat and carefully add enough water just to coat the bottom of the pan, covering immediately. Allow to steam until water dissipates (about five minutes). Remove lid and increase heat to medium high until the bottoms brown and crisp, about two to three additional minutes.

5.

Remove from the heat and place on a cooling rack set over a paper-towel-lined baking sheet.

6.

To prepare the dipping sauce, mix all ingredients together in a small bowl.

7.

Serve dumplings together with dipping sauce.

Recipe tags

a bit of yum Asian flavors cabbage fakeout takeout fried green onions spring onions vegetables veggies Yaffa Maynard
Pan-Fried Vegetable Dumplings

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