Vegan Homemade Dumplings

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I tried this recipe on the weekend at a dear friends house who I have known since preschool.  She is always coming up with creative ideas for vegan recipes and this dumpling recipe was a huge winner.  The original dumpling recipe is from Maggie Zhu .  They are sometimes called potstickers and I have to give her credit for an amazing meal as there is nothing I would change.  

I would have included more photos but its hard to cook and take pictures at the same time.  There are however a few of the final serving - which was delicious!

Ingredients 

¼ cup dried shiitake mushrooms (about 7 to 8 small mushrooms) 

2 tbsp of dried wood ear mushrooms 

½ package of dried rice vermicelli 

2 cups of shredded cabbage ½ block of firm tofu.  Crumble the ½ block by hand into small pieces 

1 cup of shredded carrots 4 cloves of minced garlic 

1 tbsp of minced ginger 

4 tbsp of peanut oil (half will be used for the frying of the dumplings) 

3 tbsp of soy sauce (separate into 2 parts) 

1 tbsp of Shaoxing wine 

1 tsp curry powder 

1 tsp maple syrup ½ cup green onions finely chopped 

1 pkg of dumpling wrappers (you can find them in the refrigerated department of the fresh produce section in your grocery store)  

Directions  

1. Soak the shiitake mushrooms in a medium bowl using enough water to fully cover the mushrooms.  They will expand in size so choose a bowl large enough to allow them to grow.   It will take about 30 minutes for the mushrooms to come back to life and be soft to the touch.  Once fully hydrated rinse with water and drain completely.  If there are tough stems remove them from the mushroom.  You only want the best part of the mushroom for your dumplings.  You are now ready to mince the mushroom into very small pieces.  Remember they are going into a small dumpling so small is better. 

2. Soak the dried ear wood mushrooms again in a medium sized bowl and fully cover with hot water.  This will also take about 30 minutes.  Once rehydrated rinse the mushrooms with water and drain completely.  Remove any tough areas and then mince the mushrooms. 

3. Cook the dried vermicelli until done.  Drain and place on a cutting board.  You should have about one cup when cooked.  If you have extra, you can save it for a later meal.   Chop the vermicelli into ½   inch pieces. 

4. Add 2 tbsp. of oil to a frying pan and heat over medium.  Next add the garlic and ginger.  Stir well until there is the release of a wonderful aroma. Your kitchen is going to smell fabulous! 

5. Next add the rehydrated mushrooms and cook for 2 minutes.  Add the cabbage & 1 tbsp of soy sauce, Shaoxing wine and curry powder.  Cook and stir for another 2 minutes until the cabbage is soft and all liquid has evaporated.  At this stage everything should be transferred to a plate and cooled. 

6. Heat 2 tbsps. of oil using the same pan so as the benefit from all the yummy flavors.  Add the crumbled tofu and stir.  Next add the vermicelli, 2 tbsp of soy sauce and maple syrup.  Continue to cook until all the liquid has evaporated.  This should take about 2 minutes.  When done transfer to a plate or bowl and let cool to a temperature where it can be handled.  It is important to make sure there is as little liquid as possible in your finished dumpling to help with the cooking.  You don't want them to be soggy. 

7. The final step for your dumpling mixture is to add the two bowls full of ingredients into a single bowl along with the uncooked green onions and mix well. 

Making the Dumplings

Now for the fun part.  You get to make homemade dumplings!    First you will need to prepare your work surface.  At home I have a special plastic table covering for my kitchen table which protects it from the food bits and wet stuff that come with cooking.   I can then make a huge wet mess without worrying about damaging the table below.   Plus, I get to sit down and chat with friends or family while making these delicious dumplings.   

Next make sure you and your friend have a glass or bowl of water next to your workspace.   You need the water to seal your dumpling wrapper.    It’s so much more fun to make this recipe with a friend as there is time to chat while making the dumplings.   After all it's about memories being shared.

Scoop out about 1 tbsp of the filling and add it to your wrapper.  Wet your finger with the water from the bowl and run it around the edge of the wrapper.  Now you can seal the edge by pressing the two ends of the wrapper together.  Be creative with your wrapper designs.  I like to make little envelope shapes and circle bundles, but my friend likes to make little ruffled semi circles.   You can’t go wrong!  

Once done if not cooking immediately store your dumpling in a shallow tub separate from each other – you don't want them touching or they may stick to each other.  I found it sometimes helps to dust the bottom of the tub with a scant amount of flour to prevent the dumplings from sticking to the bottom.  

Cooking your Dumplings

Because we are limited by the size of frying pan it is best to do these in batches.  Plus, there is a bit of a fiddly element to the turning of your dumplings if you want them to be crispy on all sides.  It is very important to work fast and if you have too many dumplings in your pan some may get a bit over cooked.  This tip is from experience.    

As I like my dumplings crispy, I recommend heating 2 tbsp of oil in a frying pan and heating it over medium heat.  Once hot cook the bottom of the dumplings first.  This should be only 1 or 2 minutes maximum.  Flip your dumplings and add 2 tbsp water.  Make sure you have a lid ready as there will be lots of splattering.  Cook another minute and flip to the third side for one final minute.  You will have to adjust this depending on the shape of your dumpling.    Your dumpling is now ready to be plated.

I served my dumplings with Sesame Soba Noodles dressed in a homemade sauce with fresh green onions and of course toasted sesame seeds.  The dinner was amazing!!