Veggie Dumplings
A recipe for Veggie Dumplings by chef Mei Lin of Daybird in Los Angeles.
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
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