Ingredients
- 3 1/2 cups all-purpose flour
- 1 cup tepid water
- 6 tablespoons vegetable oil divided, plus extra if pan-frying dumplings
- 2 teaspoons minced ginger
- 1 medium onion chopped
- 2 cups mushrooms chopped (shiitake or cremini)
- 1 1/2 cups cabbage finely shredded
- 1 1/3 cups carrots finely shredded
- 1 cup garlic chives or green onions, chopped
- 1/2 teaspoon white pepper
- 2 1/4 teaspoons sesame oil
- 3 tablespoons dry sherry or dry sherry substitute
- 1 1/2 tablespoons soy sauce
- 3/4 teaspoon sugar
- Salt to taste
Instructions
- In a large bowl, mix the flour and warm water. Knead for about 10 minutes until a smooth dough forms. Cover with a damp cloth and allow to rest for 1 hour.
- Heat 3 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the minced ginger and stir for 30 seconds until fragrant. Add the chopped onion and cook until translucent (about 2 minutes).
- Add the chopped mushrooms and stir-fry for 3 to 5 minutes until tender. Next, add the shredded cabbage and carrots, cooking for another 2 minutes. Move the vegetable mixture to a large bowl and let it cool slightly.
- To the warm vegetables, add the chopped garlic chives, white pepper, sesame oil, dry sherry, soy sauce, sugar, and salt to taste. Stir in the remaining 3 tablespoons of vegetable oil. Mix well to combine all the flavors.
- Divide the rested dough into small pieces, roughly the size of a tablespoon. Roll each piece into a thin circle. Place a spoonful of filling in the center of each circle and fold into a pleated dumpling shape, pinching the edges to make sure they're sealed well.
- To cook, you can either steam or fry the dumplings. To steam: Place the dumplings in a steamer lined with a cloth or cabbage leaves and let steam for 15 to 20 minutes. To pan-fry: Heat a little oil in a nonstick pan over medium-high heat. Fry the dumplings for 2 minutes until the bottoms are golden. Add a small amount of water, cover, and allow them to steam until the water evaporates and the bottoms crisp up again.
