Homemade Vegan Dumplings (素菜锅贴)

Method14 steps · about 1 hr

1. 1

   Step 1: Put the ¼ cup dried shiitake mushrooms in a bowl with at least 1 cup hot water, enough to cover. Soak about 30 minutes until completely soft. Rinse, drain, remove tough stems and mince. The loosely packed minced mushrooms should be about ¼ cup; use the whole prepared amount.

   Soften dried shiitake · 30 minUses ¼ cup dried shiitake mushrooms (about 8 small) · At least 1 cup hot water to soak shiitake mushrooms

2. 2

   Step 2: In a separate bowl, cover the 2 tbsp dried wood ear mushrooms with at least 1 cup hot water. Soak about 30 minutes until completely soft; this can run alongside step 1. Rinse and drain, trim any tough ends, and mince larger pieces or finely shred smaller ones. Use the whole prepared amount, roughly ½ cup loosely packed.

   Soften dried wood ear · 30 minUses 2 tbsp dried wood ear mushrooms · At least 1 cup hot water to soak wood ear mushrooms

3. 3

   Step 3: Cook the ½ bundle dried rice vermicelli according to its package until tender, then drain well. Measure 1 cup of cooked vermicelli for the filling and chop it into about ½-inch lengths. Reserve that measured cup separately; any remaining cooked vermicelli is a leftover.

   Uses ½ bundle dried rice vermicelli (approximately 40–50 g); use 1 cup after cooking · Water to cook vermicelli according to its package

4. 4

   Step 4: Heat 2 tbsp of the filling peanut oil (2 tbsp) in a large nonstick pan over medium heat. Add all 4 minced garlic cloves and the 1 tbsp minced ginger. Stir a few times until fragrant. Keep the other 2 tbsp filling oil for step 6.

   Uses 2 tbsp filling oil for vegetables · 4 garlic cloves, minced · 1 tbsp minced ginger

5. 5

   Step 5: Add all the prepared shiitake from step 1, all the prepared wood ear from step 2 and the 1 cup shredded carrot to all the aromatics and oil from step 4. Stir-fry about 2 minutes. Add the 2 cups cabbage, 1 tbsp of the soy sauce, all the 1 tbsp Shaoxing wine and the 1 tsp curry powder. Stir-fry another 2 minutes, continuing until the cabbage is tender and all visible liquid has evaporated. Transfer the whole vegetable mixture to a large plate to cool.

   Cook vegetable filling — total first guide · 4 minUses All the drained minced shiitake from step 1 · All the drained prepared wood ear from step 2 · All the aromatics and first 2 tbsp filling oil from step 4 · 1 cup shredded carrot · 2 cups shredded cabbage · 1 tbsp soy sauce for vegetables · 1 tbsp Shaoxing wine · 1 tsp curry powder

   
6. 6

   Step 6: Heat the remaining 2 tbsp filling peanut oil in the same pan. Add all 225 g crumbled tofu and stir-fry about 1 minute, breaking it into smaller pieces. Add only the reserved 1 cup cooked vermicelli from step 3, the remaining 2 tbsp soy sauce and the 1 tsp maple syrup. Stir-fry about 2 minutes until all visible liquid has evaporated. Transfer the whole tofu mixture to a large mixing bowl and cool for a few minutes.

   Cook tofu and vermicelli filling · 3 minUses Remaining 2 tbsp filling oil for tofu · 225 g (8 oz; ½ block) firm tofu, crumbled · The separately reserved 1 cup cooked vermicelli from step 3 · Remaining 2 tbsp soy sauce for tofu · 1 tsp maple syrup

7. 7

   Step 7: When both mixtures are warm rather than hot, combine all the vegetable mixture from step 5 with all the tofu-vermicelli mixture from step 6. Add the ½ cup finely chopped green onions and mix thoroughly. This is the finished filling.

   Uses All the cooled vegetable mixture from step 5 · All the cooled tofu-vermicelli mixture from step 6 · ½ cup finely chopped green onions

   
8. 8

   Step 8: Set out the finished filling from step 7, the 50 thawed ready vegan wrappers and a large tray. Keep the wrappers covered with damp paper towels. Put a small bowl of water nearby for sealing.

   Uses Finished filling ready to portion · 50 ready vegan dumpling wrappers, thawed if frozen · A small bowl of water to wet wrapper edges, as needed

9. 9

   Step 9: Take one wrapper and put about 1 tbsp of the filling from step 7 in its center, pressing the loose filling together. Wet the edge with a little sealing water, fold and press firmly to seal. Use a fold you can make securely; reduce the filling slightly if the wrapper is small.

   Uses 1 wrapper for the first dumpling · About 1 tbsp filling for this dumpling · A small bowl of water to wet wrapper edges, as needed

   
10. 10

    Step 10: Repeat step 9 with the remaining 49 wrappers and the remaining filling, keeping the wrappers covered while you work. Combine the first dumpling from step 9 with the newly wrapped dumplings. Aim for about 50 dumplings; the exact count depends on wrapper size and filling per piece. To store uncooked dumplings, freeze them in a single layer on a lined tray until solid, then bag and keep frozen for up to 1 month. For cooking, choose either step 11 or step 12 for each pan, then continue at step 13.

    Uses Remaining 49 wrappers · Remaining filling after the first dumpling · The first sealed dumpling from step 9

11. 11

    Step 11: Cooking route 1 — use this route OR step 12. For one pan of fresh dumplings, heat 1 tbsp additional peanut oil in a nonstick skillet over medium heat. Add a single layer of uncooked dumplings from step 10 and fry until the bottoms are golden. Add 2 tbsp cooking water and cover; steam about 2–3 minutes until wrappers and filling are fully cooked and hot. Cook frozen dumplings without thawing, using more water to sustain the steam and about 2–3 extra minutes covered, continuing until fully cooked and hot throughout. Skip step 12 and go to step 13.

    Route 1: steam one fresh-dumpling pan · 3 minUses 1 tbsp additional cooking oil per pan for route 1 · One panful of uncooked wrapped dumplings · 2 tbsp water per fresh pan; more as needed for frozen dumplings

12. 12

    Step 12: Cooking route 2 — use this route OR step 11. For a crispier fresh-dumpling pan, heat 2–3 tbsp additional peanut oil in a nonstick skillet over medium heat. Add a single layer of uncooked dumplings from step 10 and fry about 1–2 minutes until the bottoms are golden brown. Flip, add 2 tbsp cooking water and cover; cook another 1–2 minutes until the other side is golden and the wrappers and filling are fully cooked and hot. For frozen dumplings, do not thaw; use more water to sustain steam and extend the covered cooking by about 2–3 minutes, continuing until fully cooked and hot throughout. Continue at step 13.

    Route 2: brown first side per fresh pan · 2 minUses 2–3 tbsp additional cooking oil per pan for route 2 · One panful of uncooked wrapped dumplings for route 2 only · 2 tbsp water per fresh pan; more as needed for frozen dumplings

    
13. 13

    Step 13: Transfer all the cooked dumplings from the selected route, step 11 OR step 12, to a plate. Cook any remaining uncooked dumplings from step 10 in further pans using that same route and its oil and water amounts per pan. Combine all the cooked batches.

    Uses All the cooked dumplings from step 11, only if route 1 was chosen · All the cooked dumplings from step 12, only if route 2 was chosen · Any remaining uncooked dumplings for later pans · Additional oil for each later pan, according to the selected route · Water for each later pan, according to the selected route

14. 14

    Step 14: Serve all the cooked dumplings from step 13 promptly, with optional Chinkiang vinegar for dipping. This makes about 50 dumplings. Refrigerate cooked leftovers within 2 hours and use within 2–3 days; reheat in an air fryer or a lightly oiled covered pan until hot throughout (74°C / 165°F).

    Uses All the cooked dumplings from the selected route and later pans · Chinkiang vinegar for dipping, optional · A thin layer of cooking oil only if reheating in a pan