Making dumplings may seem intimidating but with the right prep work they can be rather easy and fun! Make sure you finely chop all your veggies first and have the mixture ready to spoon into the dumpling, or wonton wrappers with ease. I have steamed these dumplings but they can be pan-fried as well!
Ingredients 1/2 cup finely chopped mushrooms
1/2 cup grated carrot
1/2 cup shredded green cabbage
2 tbsp finely chopped capsicum
2 tbsp finely chopped onion
2 tsp minced fresh ginger
1 tbsp soy sauce plus more to serve
1 tbsp sesame oil
40 round dumpling wrappers
Salt and pepper to taste
In a mixing bowl combine the finely chopped mushrooms, carrots, cabbage, capsicum, onion, ginger, soy sauce, and sesame oil. Stir until combined and season with salt and pepper to taste. Don't add too much salt at this stage as they will be served with soy sauce.
To make your dumplings simply place the wrappers on a chopping board one at a time. Place 1 teaspoon of the vegetable mixture in the center of the wrapper, using your finger wet the edges of the wrapper with water, and then fold one side over and pinch the edges until sealed. This is the simplest shape to make and should look like a half moon. Set each dumpling aside before you start the next and make sure they do not touch each other to avoid them sticking.
Repeat these steps until all of the filling is gone and you have 40 dumplings.
In a steamer, place as many dumplings as will fit without them touching each other. Cover and cook for 10 to 12 minutes. Repeat until all dumplings are cooked.
Serve the dumplings while they’re hot and with your favorite dipping sauce. I like chopping fresh hot chillis and adding them to a bowl of soy sauce for dipping.
Make sure you get egg-free wonton wrappers for vegan dumplings.
Either wet your chopping board or cover in flour so the dumplings don't stick whilst you are folding.