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Veggie Dumplings

By
Chef
Difficulty
Intermediate
Total Time
2H 10MIN
Cuisine
Ingredients

FOR THE DOUGH

All purpose flour: 4 cups

Water: 2 cups

OR

Dumpling wrappers (for potstickers or gyoza): 1 box

FOR THE FILLING

Chinese chives: 2 cups (chopped)

Napa cabbage: 8 cups (chopped)

Chinese celery: 1/2 cup

Bean curd: 1/2 package (8 oz or 1 cup chopped)

Shiitake mushrooms: 4 cups (use soaked dried mushrooms or sautéed fresh mushrooms)

Toasted sesame oil: 1 tbsp

Shaoxing wine or dry sherry: 2 tbsp

Ginger: 2 tbsp (grated)

Garlic: 2 tbsp (grated)

Onion: 1/2 cup (grated)

CRISPY LACE

Cornstarch: 6 tbsp

All purpose flour: 4 tbsp

Neutral oil: 4 tbsp

Water: 3 cups

FOR THE DIPPING SAUCE

Soy sauce: 3 tbsp

Black vinegar: 2 tbsp

Toasted sesame oil: 1 tsp

Ginger: 1 tsp (grated)

Sugar: 1 dash

Mei Lin’s veggie dumplings feature a savory filling of shiitake mushrooms, napa cabbage, and Chinese chives, encased in handmade wrappers.

How to make Veggie Dumplings

01.
Make the Dough
  • Mix the flour and water with a fork.
  • Flour a cutting board and knead the dough well for several minutes.
  • Let it rest under a damp cloth or plastic wrap for an hour.
  • Check the dough to see if it is elastic, soft, and smooth. If it's hard, then it's too dry. Sprinkle on a little water and knead again. If it's shaggy, sprinkle on flour and knead again. Let it rest for 10–15 minutes after the second kneading.
02.
Prepare the Filling
  • Mince all the ingredients and toss them together.
03.
Shape the Dough
  • Break off a section of dough and pull it into a long, snake-like shape. It should be 3/4 to 1 in. in diameter.
  • Roll it back and forth on the cutting board until it is rounded, then cut into 3/4-in. pieces.
  • Flatten each piece into a disk, making sure the surface of the cutting board is well floured.
  • Using a back-and-forth motion, roll the disk from the outside edge toward the center, continuously rotating the disk with your other hand.
04.
Fill and Fold
  • To wrap the dumplings, place a small mound of filling in the center of each wrapper.
  • Pinch the edges together first in the center, then both sides, pressing firmly to seal the wrapper. Make sure there are no leaky air pockets.
  • If you're using store-bought wrappers, you will need to moisten the inside edge with water, so keep a small bowl of water nearby.
Veggie Dumplings
Freeze the Dumplings
You don't have to boil all the dumplings. Dust the unboiled ones generously with flour and store in the freezer. These will keep for up to a month. To cook frozen dumplings, drop them into boiling water directly from the freezer, without defrosting.
05.
Make the Dipping Sauce
  • In a bowl, mix all the dipping sauce ingredients together.
06.
Cook the Dumplings
  • Place the dumplings on a well-floured tray. Don't stack them, or else they will stick.
  • When all the dumplings have been wrapped, bring a large pot of water to a boil and gently drop in 15–20 dumplings at a time.
  • Boil until the wrappers turn slightly translucent, about 5–8 minutes, stirring occasionally.
  • When the dumplings are done, scoop them onto a plate with a slotted spoon.
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