Vegetarian Dumpling
Yesterday marked the conclusion of no animal protein week and what better way to end it than with these tasty vegetable dumplings. This was my first attempt at making dumplings without a meat filling and they turned out really well. The sweetness of the carrots mixed with the woodsy flavor of the mushrooms and burst of freshness from the peas really made these dumplings a joy to eat. Although the love of my life did eat chicken once during the week, we both felt physically and mentally refreshed from the experience. Thank you for following our journey.
Vegetarian Dumplings
Makes: 20-24 dumplings depending on size of filling
Ingredients:
1/2 cup peas
1/2 cup cooked chopped spinach
1/4 cup dry shiitake mushrooms, rehydrate
1 cup shredded carrots
1/2 cup shredded cabbage
2 cloves garlic, minced
1 teaspoon minced ginger
1/2 tablespoon soy sauce
1/2 teaspoon onion powder
1/4 teaspoon five spice powder
Salt and pepper
1 package of dumpling wrappers
Step one: Combine all the ingredients in a bowl, except for the dumpling wrappers. Taste the mixture and adjust seasoning if necessary.
Step two: Place about 1 tablespoon of filling in the middle of a dumpling wrapper. Dip your index finger in some water and wet the edges of the wrapper. Fold the wrapper in half and seal tightly by pressing the edges together with your fingers. To create a design, make three ‘z’ shapes with the edge of the wrapper and press tightly. Place wrapped dumplings on a floured surface and repeat step two until all the filling is used up.
Step three: Bring a large pot of water to a boil and add the dumplings. Stir the pot gently to make sure dumplings are not sticking to the bottom. Once all the dumplings have floated to the top and the edges of the wrapper are translucent, scoop out the dumplings with a slotted spoon onto a large plate. Enjoy as is or with a drizzle of soy sauce.
How to wrap a dumpling
