Name: Vegan Dumplings With Dipping Sauce
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 50 servings
Ingredients: 3 tbsp sesame oil (42 grams); 2 tbsp fresh ginger (minced (15 grams)); 2 tbsp fresh garlic (minced (25 grams)); 4 cups fresh shiitake mushroom (rinsed and minced (approximately 4 large fresh shiitake mushrooms or 165 grams)*); 1 block extra firm tofu (drained and finely crumbled by hand (397 grams)); 2 cups carrot (finely shredded (approximately 2 large carrots or 230 grams)); 2 cups napa cabbage (or Green Cabbage, finely shredded (approximately 1⁄4 head of cabbage or 275 grams)); 0.25 cup soy sauce (68 grams*); 0.5 tsp red pepper flakes (optional (1 gram)); 1 cup green onions (chopped (80 grams)); 50 null dumpling wrappers (approximately 350 - 400 grams*); 1 tsp granulated sugar (5 grams); 2 tbsp soy sauce (30 grams*); 1 tsp fresh garlic (minced (4 grams)); 1 tsp sesame oil (5 grams); 1 tsp chili oil (optional (4 grams)); 1 tbsp green onion (sliced (4.5 grams)); 1 tsp chinese black vinegar (or Rice Vinegar, optional (5 grams)); 0.25 tsp red pepper flakes (optional (0.5 grams))

Instructions

Show units in method

1

In a large dutch oven over medium heat, add sesame oil (2 tbsp) and heat until fragrant.
2

Add the fresh garlic (2 tbsp) and fresh ginger (2 tbsp) and cook, stirring often.
3

Add the fresh shiitake mushroom (4 cups) and (14 ounce) extra firm tofu (1 block) and cook, stirring often. The mushrooms and tofu will release water.
4

Add the carrot (2 cups), napa cabbage (2 cups), soy sauce (0.25 cup), and red pepper flakes (0.5 tsp) and cook, stirring often.
5

Add the green onions (1 cup) and stir while cooking. Continue to cook until most liquid has evaporated. Do not burn.
6

Remove from heat and transfer the dumpling filling to a large bowl to cool.
7

Place wrapper (1 dumpling) on a clean surface. Scoop approximately dumpling filling (1 tbsp) into the center. Dip your finger in water and drag it across half of the outside edge of the wrapper around the filling.
8

Fold the dumpling wrapper in half and gently press the ends together, pressing out any air before sealing. Crimp the dumpling to create pleats or pinch the edges for a hugged pillow shape.
9

Repeat for all wrappers (50 dumpling).
10

Place a large non-stick skillet over medium-high heat and add the remaining sesame oil (1 tbsp). Heat until fragrant.
11

Place the dumplings in a single layer in the skillet. Cook until the bottoms are toasted golden brown.
12

Pour approximately water (0.25 cup) evenly over the dumplings and cover the pan with a lid to steam. Once the water has cooked off, turn off the heat and remove the dumplings.
13

Add all sauce ingredients (granulated sugar (1 tsp), soy sauce (2 tbsp), fresh garlic (1 tsp), sesame oil (1 tsp), chili oil (1 tsp), green onion (1 tbsp), chinese black vinegar (1 tsp), red pepper flakes (0.25 tsp)) to a small bowl and stir to combine. Taste and adjust seasoning as preferred.
14

Serve cooked dumplings with the dipping sauce and enjoy.
15

Store cooked dumplings or filling in an airtight container in the fridge for up to 4 days or in the freezer for up to 2 months.