Vegetable Dumplings

Method13 steps · about 3 hr 20 min

1. 1

   Step 1: Put the 450 g wrapper flour in a large bowl. Gradually add the 1 cup plus 2 tbsp tepid dough water and knead into a smooth dough, taking about 10 minutes.

   Uses 450 g all-purpose flour · 1 cup tepid water, for the dough · 2 tbsp tepid water, added with the 1 cup dough water

2. 2

   Step 2: Cover the dough with a clean damp cloth and rest for 1 hour. Prepare and cool the filling during this wait.

   Rest the wrapper dough · 60 minUses Smooth wrapper dough · Clean water, for dampening the dough-covering cloth

3. 3

   Step 3: Wash the vegetables. Mince the ginger (1 tbsp), chop the onion (1 large) and fresh shiitake, shred the cabbage (1½ cups) and carrot (1½ cups) finely, and chop the Chinese garlic chives (1 cup). Keep the chives separate for adding after the cooked vegetables cool.

   Uses Water, for washing the filling vegetables · 1 tbsp minced ginger · 1 large onion, chopped · 2 cups fresh shiitake mushrooms, chopped · 1½ cups cabbage, finely shredded · 1½ cups carrot, finely shredded · 1 cup Chinese garlic chives, finely chopped

4. 4

   Step 4: Heat a wok or large skillet over medium-high heat. Add the 3 tbsp vegetable-frying oil and all the prepared minced ginger. Cook for 30 seconds, until fragrant.

   Fry the ginger · 1 minUses 3 tbsp oil, for frying the filling vegetables · All of the prepared 1 tbsp ginger

5. 5

   Step 5: Add all the prepared chopped onion and stir-fry until translucent.

   Uses Ginger and frying oil · All of the prepared large onion

6. 6

   Step 6: Add all the prepared fresh shiitake and stir-fry for 3–5 minutes, checking at 3 minutes, until the mushrooms are tender and their released liquid has cooked off.

   Cook the mushrooms · 3 minUses Translucent onion and ginger · All of the prepared 2 cups shiitake

7. 7

   Step 7: Add all the prepared cabbage and carrot. Stir-fry for about 2 minutes, until both are tender and their released liquid has cooked off.

   Cook cabbage and carrot · 2 minUses Cooked mushroom, onion and ginger mixture · All of the prepared 1½ cups cabbage · All of the prepared 1½ cups carrot

8. 8

   Step 8: Transfer the cooked vegetables to a shallow mixing bowl and let them cool before seasoning the filling. Refrigerate promptly if they will not be used immediately.

   Uses Cooked filling vegetables

9. 9

   Step 9: Add all the reserved chopped garlic chives, white pepper (½ tsp), sesame oil (2 tsp), Shaoxing wine (3 tbsp), soy sauce (2 tbsp) and sugar (1 tsp) to the cooled vegetables. Taste and add salt only as needed. Stir in all the separate ¼ cup filling oil.

   Uses Cooled filling vegetables · All of the prepared 1 cup garlic chives · ½ tsp white pepper · 2 tsp sesame oil · 3 tbsp Shaoxing wine · 2 tbsp soy sauce · 1 tsp sugar · Salt, to taste

   
10. 10

    Step 10: Cut the rested dough into small tablespoon-sized pieces. Dust the work surface and rolling pin lightly with extra flour only as needed. Roll each piece into a circle, add enough cooled filling to close securely, then pleat and pinch the edges closed. Continue until the dough or filling runs out; the guide is about five dozen dumplings. Keep unworked dough covered and promptly refrigerate any excess filling or dough.

    Uses The rested dough from under the damp covering cloth · Only the filling needed to securely fill the wrappers made from this dough batch · All-purpose flour, only as needed for rolling the wrappers

    
11. 11

    Step 11: Optional make-ahead branch: as you shape dumplings to freeze, place them on a parchment- or wax-paper-lined baking sheet without touching. Cover and freeze overnight, until solid, then transfer to airtight freezer bags. Use within about 3 months for best flavor. Skip this branch for dumplings being cooked fresh.

    Uses Only the shaped raw dumplings selected for freezing, separate from any fresh batch or excess filling

12. 12

    Step 12: For this steamed version, line a steamer with a bamboo mat or cheesecloth. Add external steaming water below the rack and bring it to a full boil. Arrange a batch of fresh shaped dumplings with space between them, cover and steam for 15–20 minutes, checking at 15 minutes, until the wrappers are fully cooked and the filling is hot throughout. Keep the steamer water from running dry and repeat with remaining fresh dumplings. For the frozen branch, put frozen dumplings directly into the steamer without thawing and continue beyond the fresh guide as needed until fully cooked and hot through.

    Steam a fresh dumpling batch · 15 minUses Only the fresh dumplings selected for the current steaming batch · Only if using the make-ahead branch: frozen dumplings instead of the fresh batch · Water, for the steamer, kept below the dumplings

    
13. 13

    Step 13: Serve the cooked vegetable dumplings hot, with optional ready vegetarian dumpling dipping sauce or chili oil.

    Uses Only the fully cooked dumplings lifted from the steamer, separate from external water and any remaining uncooked batches · Ready vegetarian dumpling dipping sauce, optional, to serve · Ready chili oil, optional, to serve