78. Vegetarian Dumplings with Cabbage Slaw

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Start by soaking the shiitakes in boiling water for about 10 minutes, then put the liquid away for another time and cut out the stems of the mushrooms.

Step 2

Using a mandolin, cut the cabbage really finely (1mm). Put 2/3rds of the cabbage in a bowl for the salad, and chop up the remaining 1/3rd for the filling.

Step 3

Using a food processor, finely chop the remaining ingredients for the filling - the carrots, onion, mushrooms. Fry off the filling ingredients in a fry pan with a tablespoon of oil, adding the Shaoxing wine, stock powder, and sugar. Allow it to cool, and then add the tablespoon of flour and the egg. Mix well.

Step 4

Combine the ingredients for the salad dressing and set aside.

Step 5

Make the dumplings. If you have square skins, place a tablespoon of filling in the centre and fold opposite corners together to form a triangle. Then bring the two widest corners together. If you have round skins, place a tablespoon of filling in the centre, and fold in half. Crimp the edges to form a gyoza shape.

Step 6

Use a large fry pan, and heat 2 tbsp of oil. When it’s hot, place half the dumplings in the pan and allow them to fry for 2 minutes. Then, carefully, add 80ml of water to the pan, putting the lid on immediately and allowing the dumplings to steam for 5 minutes. When the water evaporates, allow them to crisp up for another 1-2 minutes without the lid again. Then cook the remaining dumplings.

Step 7

Serve the dumplings with the dressed salad, and some soy sauce for dipping if you like.