Vegetable Dumplings

Name: Vegetable Dumplings
Total time: 78 min
Ingredients: ▢ 2 cups green cabbage (finely chopped into 2mm pieces); ▢ 1/2 tsp cooking/kosher salt; ▢ 8 dried shiitake mushroom (40 g total, medium size ); ▢ 3/4 cup firm tofu (finely diced into 3-4mm / 1/8" cubes ); ▢ 1/2 tsp garlic (finely grated); ▢ 1 tsp ginger (finely grated); ▢ 2 tbsp green onion (finely sliced then minced); ▢ 2 tbsp finely grated floury potato (including juices, for binding (Sebago, russet, Maris piper,); ▢ 1 1/2 tsp toasted sesame oil (Note 4); ▢ 1 tsp light soy sauce (or all-purpose, not dark soy); ▢ 1/4 tsp sugar (any); ▢ 1/4 tsp cooking/kosher salt; ▢ 2 pinches white pepper (sub black); ▢ 30 – 35 round dumpling wrappers (gow gee, Note 5); ▢ 2 – 3 tbsp canola oil; ▢ 1/4 cup water per cooking batch

www.yourlocaladvertiser.ie

The filling truly tastes like what you get at the best yum cha restaurants and top dumpling eateries. It’s fresh and flavoursome, with real textures

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.yourlocaladvertiser.ie.

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Cooking tools:

Bamboo steamer
Wok
Nonstick skillet
Microplane
Grater
Chef's knife
Cutting board
Mixing bowl
Measuring cup
Measuring spoon
Pot
Stove
Spatula
Baking sheet
Kitchen towel
Plastic wrap
Parchment paper
Serving platter
Refrigerator

Ingredients

▢ 2 cups green cabbage (finely chopped into 2mm pieces)
▢ 1/2 tsp cooking/kosher salt
▢ 8 dried shiitake mushroom (40 g total, medium size )
▢ 3/4 cup firm tofu (finely diced into 3-4mm / 1/8" cubes )
▢ 1/2 tsp garlic (finely grated)
▢ 1 tsp ginger (finely grated)
▢ 2 tbsp green onion (finely sliced then minced)
▢ 2 tbsp finely grated floury potato (including juices, for binding (Sebago, russet, Maris piper,)
▢ 1 1/2 tsp toasted sesame oil (Note 4)
▢ 1 tsp light soy sauce (or all-purpose, not dark soy)
▢ 1/4 tsp sugar (any)
▢ 1/4 tsp cooking/kosher salt
▢ 2 pinches white pepper (sub black)
▢ 30 – 35 round dumpling wrappers (gow gee, Note 5)
▢ 2 – 3 tbsp canola oil
▢ 1/4 cup water per cooking batch