Mushroom and Onion Dumplings
1 Hour 30 Minutes
Taste:
Plain
Delicious
Delicious
Cost:
Expensive
Cheap
Cheap
Difficulty:
Difficult
Easy
Easy
Cuisines
- Chinese
- Vegetarian
Category
- Appetizer
A very light recipe, this is a great appetizer because it is very light and doesn't fill you up even after eating a plate-full!
| Button mushrooms | 4-8 oz. chopped |
| Chinese black vinegar | 1/4 + 1 Tablespoon, divided |
| Coriander | 2 Tablespoons |
| Dumpling/potsticker wrappers | 1 package |
| Egg | 1 |
| Napa Cabbage | 1.5 cups, thinly shredded |
| Soy Sauce | 2 Tablespoons |
| Spring onion | 2-4, finely chopped |
| Yellow onion | one small, minced |
| bamboo shoots | 1/4 cup, chopped |
1. Mix the mushrooms, cabbage, onions, bamboo, coriander, egg, soy sauce and 1 tablespoon of the vinegar in a medium size bowl, let sit for 15 minutes in a cool place.
2. Fill a small bowl with water, and separate a few of the wrappers. With a few drops of water, moisten the edges of a wrapper and place a tablespoon of filling in the center. Fold into a semicircle and pinch the edges together to seal. Place on a plate and cover with a slightly moistened towel to keep them from drying out.
3. When ready to cook, either steam, fry or boil for a few minutes until the wrapper is cooked but still firm. Serve with vinegar as a dipping sauce.
*Extra dumplings can be placed on a plate in a single layer, covered and frozen*
2. Fill a small bowl with water, and separate a few of the wrappers. With a few drops of water, moisten the edges of a wrapper and place a tablespoon of filling in the center. Fold into a semicircle and pinch the edges together to seal. Place on a plate and cover with a slightly moistened towel to keep them from drying out.
3. When ready to cook, either steam, fry or boil for a few minutes until the wrapper is cooked but still firm. Serve with vinegar as a dipping sauce.
*Extra dumplings can be placed on a plate in a single layer, covered and frozen*
I'd add a couple of tablespoonful of szechuan pepper oil to the filling as well. It brings out extra flavour and gives it a bit of a kick. Normally the fillings are made with minced pork or seafood. It would be great to see some of those recipes! But the vegetarian ones are just as good.
Very nice craftmanship :)
I am pretty sure it is supposed to be a main course and only considered appetizer by restaurants who are benefiting from charging a handsome sum for just 3 or 4 of them.
One can probably eat 2 dozens of those as main meal, which will work out to about 8 servings by restaurants who provide them as appetizer.
In conclusion: take this recipe and make them at home!
03/04/2010 at 11:52PM GMT