Vegetable Dumplings

1. 1
   knead · ~20 min

   Make the dumpling dough.

   1.Mix 2 cups all-purpose flour and a pinch of salt in a large bowl.

   2.Gradually add hot water while stirring with chopsticks or a fork.

   3.Once cool enough to handle, knead into a smooth ball (5-7 minutes).

   4.Cover with a damp towel and rest for 20 minutes.

   TIPHot water relaxes the gluten — it makes the dough softer and easier to roll thin.
2. 2
   saute · ~8 min

   Prepare the vegetable filling.

   1.Heat 1 tablespoon vegetable oil in a skillet over medium heat.

   2.Cook mushroom, ginger, and garlic until fragrant (2-3 minutes).

   3.Add shredded cabbage and grated carrot, sauté until wilted (3-4 minutes).

   4.Remove from heat, stir in soy sauce, sesame oil, white pepper, scallions, and a pinch of salt.

   5.Spread filling on a plate to cool completely.

   TIPMake sure the filling is completely cool before wrapping. Warm filling makes the wrappers sticky and hard to seal.
3. 3
   prep · ~15 min

   Roll out the dumpling wrappers.

   1.Divide rested dough into 24 equal pieces (keep covered).

   2.Flatten each piece into a disc, then use a rolling pin to roll into 3-inch circles.

   3.Dust lightly with flour to prevent sticking. Keep wrappers covered as you work.

   TIPRoll wrappers thinner at the edges than the center. This way the pleats aren't too thick when you seal.
4. 4
   assemble · ~20 min

   Fill and shape the dumplings.

   1.Place 1 generous tablespoon of filling in the center of each wrapper.

   2.Wet the edges with a little water, fold in half, and pinch the center.

   3.Pleat each side toward the center to seal tightly, pressing out any air pockets.

   4.Place shaped dumplings on a lightly floured tray, seam side up.

   TIPSqueeze out all air when sealing — trapped air causes dumplings to balloon and burst during cooking.
5. 5
   fry · ~2 min

   Pan-fry the dumplings until golden.

   1.Heat 1 tablespoon vegetable oil in a large non-stick skillet over medium-high heat.

   2.Arrange 12 dumplings flat side down in a single layer. Fry for 2 minutes without moving.
6. 6
   steam · ~8 min

   Add water, cover, and steam the dumplings.

   1.Carefully pour 0.25 cup water into the skillet. It will sizzle — stand back.

   2.Immediately cover with a tight lid and reduce heat to medium.

   3.Steam for 6-7 minutes until water evaporates and wrappers turn translucent.

   4.Uncover and cook 1 more minute until bottoms crisp up again.

   TIPDon't lift the lid during steaming — the trapped steam is what cooks the filling through.
7. 7
   serve

   Serve hot with dipping sauce.

   Transfer dumplings to a plate, crispy side up. Repeat with the remaining batch using the last tablespoon of oil and another quarter cup of water. Serve immediately with soy sauce, chili oil, or black vinegar for dipping.

   TIPEat them right away — dumplings lose their crispy bottoms if they sit too long.

Cuisines we love