Vegan Mushroom Dumplings | Recipe by Mary's Test Kitchen
Hey guys,
It's been a while coming but finally, I'msharing my mushroom dumpling recipe with you.
These morsels of juicy goodness can be boiledlike wontons, steamed, or pan-fried like potstickers.
But first, let us prepare the fillings.
Re-hydrate your shiitake mushroom and woodear fungus first by pouring over some boiling
water and letting it sit covered for ten minutesor so. By the way, don't be scared of the
name, wood ear fungus is just a mushroom thatgrows on trees and has very mild flavour with
a bit of crunch.
When they are tender, remove and discard theshiitake's tough stem and dice the cap small.
Chop the wood ear fungus up roughly.
To mince the garlic, I like to use a garliccrusher. This really breaks down the garlic
so you get a better flavour out of it. Thisdevice is also good for getting the juice
out of ginger. I hate the feeling of bitinginto ginger but love the taste of it so using
the juice is a great alternative.
Roughly chop up some napa cabbage also knownas Chinese cabbage. Now because I know you'll
ask me, can you use regular cabbage. The answeris yes but it's not the same. It will be ok...but
if you can, get the napa cabbage.
Chop up a nice sized portobello mushroom aswell. You can use other mushrooms but I like
this kind as its a bit heartier than others.
This makes up about a cup of chopped mushroom.
Now take it to the stove and heat a largepan over high heat. The pan will be hot enough
when you drop some water in and it sizzlesaway right away.
Add your chopped portobello mushroom and napacabbage directly to the pan. Cook this while
stirring regularly. Add a bit of salt too.
Water will leech out while you cook. Thisis what we want so that the dumplings won't
get too watery. Cook until the moisture evaporates.
Then take it off the heat and into a largebowl. Add the rest of the ingredients but
hold off on the cornstarch for now. Give everythinga good mix and a taste so you can tell how
much salt or soy sauce to add.
This stuff should taste pretty good by now.Go ahead and add any additional seasonings
like white pepper if you like.
Cook until the moisture evaporates completely.
Then take it off the heat and into a large bowl.
Add the rest of the ingredients.
Then add some cornstarch. This will help absorbexcess moisture so that we don't have a drippy
mess while trying to fill dumplings.
Now you can chill the mix in the fridge fora half hour or so. This will help make wrapping
easier as the chilled mix will stick togetherbetter, plus this is helpful for food safety.
Ok, our filling is well chilled and readyto go. I've also have a small dish of water
here and some round wrappers.
Place a small amount of filling in the middleof the wrapper. Then dip your finger in the
water and trace the edges of the wrapper withthis moisture. This will help the edges stick
together.
Fold over the wrapper and pinch at the top.Then starting from one corner, make a pleat
with one side of the wrapper and pinch toseal, Keep going all the way around to finish.
And there you go.
Let's see that one more time. I'm not reallythat great at this as I'm super clumsy and
not exactly famous for my dexterity.
But hey, practice makes...a tray of borderlineacceptable dumplings.
Dumplings contain an important lesson, it'snot looks that matter, it's what's on the
inside that counts. OR in this case, it'sthe deliciousness that counts.
So what if you have square wrappers.
Easy peasy. Let's make a flowerbud, whichlooks quite similar to tortelini.
So here I have my rustic square-ish shapedwrapper.
Put a little filling in the middle and tracethe edges with a bit of water.
Fold over a corner diagonally to the oppositecorner and press out any air pockets. Press
to seal the edges.
Now fold over the base and bring in the twosides and pinch.
Let's see that again.
This reminds me of a person folding theirarms, so I sometimes tuck in the ends like
crossing arms.
And there you go, dumplings ready to boil,steam or fry.
I like to lay them on a parchment lined bakingsheet and put them in the freezer for about an hour..
After they are solid, they go into freezerbags, get labelled and they are good in there
for up to three months. Not that they everlast that long before I eat them.
So how do we cook them? Well this video'sgetting a bit long so click over to one of
these three videos to learn how to boil, steamor pan-fry the fresh or frozen dumplings to
perfection.
Thank you so much for watching this video.Please give it a thumbs up before you go off
to the next video and subscribe for more easyvegan recipes every week.
These mushroom dumplings are bursting with savory flavour. Shiitake mushrooms impart a rich, distinct flavour, while wood ear fungus add texture and napa cabbage and carrots give the dumplings juicy sweetness. The ingredients are pretty common in vegetarian Chinese cooking, but for good reason. These dumplings are perfect as a dish for dim sum or just keep them in your freezer for convenient any-time snack. ********************************************************************** Links mentioned in this video: Dumpling Wrapper Recipe: https://www.youtube.com/watch?v=phYxNe-PnqM&list=PL6QDlGTnYxpG6_BXIGKnpzQxRqWVbDYCE&index=27 How to Cook Dumplings: Boil, Steam or Pan-Fry: https://www.youtube.com/watch?v=TNRajCGZl6k&list=PL6QDlGTnYxpG6_BXIGKnpzQxRqWVbDYCE&index=29 Beer-Battered Cauliflower: https://www.youtube.com/watch?v=HrCiUYF4uq8&list=PL6QDlGTnYxpG6_BXIGKnpzQxRqWVbDYCE&index=24 Burmese Tofu: https://www.youtube.com/watch?v=0Mv5jGrJw_A&list=PL6QDlGTnYxpG6_BXIGKnpzQxRqWVbDYCE&index=13 Holiday Stuffed Seitan Roast: https://www.youtube.com/watch?v=TJOvTkZSPS4&index=2&list=PL6QDlGTnYxpEz0iMwV66XHMGbH3ElRw-E ********************************************************************** MUSHROOM DUMPLINGS RECIPE Makes 24 dumplings Printable recipe: http://www.marystestkitchen.com/mushroom-dumplings-3-ways-boiled-steamed-and-pan-fried-vegan-recipe/ INGREDIENTS (US) 24 dumpling wrappers, 3 - 4" diameter, round or square 3 cups chopped napa cabbage 1/3 cup grated carrot (about one medium carrot) 1/4 cup shredded dried wood ear fungus 1 portobello mushroom, chopped (about 1 cup) 1 dried shiitake mushroom 1 tablespoon chopped scallion (green onion) 1 small clove garlic, minced juice from 1 teaspoon of minced ginger salt to taste 1 tablespoon cornstarch Optional seasonings: soy sauce, white pepper, and roasted sesame oil, to taste INGREDIENTS (Metric) 24 dumpling wrappers (7 - 10 cm diameter & 1 - 2 mm thick), round or square 200g chopped napa cabbage 100g grated carrot (about one medium carrot) [100g] 2g shredded dried wood ear fungus [2g] 1 portobello mushroom, chopped (100g) 1 dried shiitake mushroom (4g) 15cc chopped scallion (green onion) 1 small clove garlic, minced juice from 5cc of minced ginger salt to taste 15cc cornstarch Optional seasonings: soy sauce, white pepper, and roasted sesame oil, to taste Please see this link for the full directions: http://www.marystestkitchen.com/mushroom-dumplings-3-ways-boiled-steamed-and-pan-fried-vegan-recipe/#recipe ************************************************************************ Connect with me on: Instagram; http://instagram.com/marystestkitchen Twitter: http://www.twitter.com/marystestktchn Facebook: http://www.facebook.com/marystestkitchen Check out http://www.marystestkitchen.com for more frequent vegan recipes, crafts, DIY ideas, and other randomness.