Vegetarian Dumplings

These dumplings can be shallow-fried, deep-fried, steamed or poached. You can even freeze them to enjoy in the future.

 For the seasoning

1 tablespoon soy sauce

1 teaspoon agave syrup

1 teaspoon ponzu or cider vinegar

1 tablespoon rice wine or Shaoxing wine or sherry

For the filling

1 tablespoon ghee or vegetable oil

1 shallot, finely chopped

2 garlic cloves, crushed

2.5 cm (1 in) fresh ginger root, finely chopped

30 g (1 oz) cabbage, shredded or thinly sliced

30 g (1 oz) asparagus, sliced into 5 mm (¼ in) rings

30 g (1 oz) fresh or frozen garden peas (thawed) or edamame beans

190 g (62/3 oz) medium-firm tofu, pressed, mashed

100 g (3½ oz) kimchi, coarsely chopped

pinch of white pepper

½ teaspoon mushroom seasoning powder

For the shallow-frying

1 tablespoon cornflour (corn-starch)

1 pack of 25 Japanese gyoza or wonton wrappers (thaw if from frozen) or Dumpling Wrappers

2 tablespoons cooking oil

150 ml (5 fl oz/scant 2/3 cup) boiling water

Dipping sauce options

shiso dressing

soy sauce and ponzu

soy sauce and yuzu mustard

In a small bowl, combine the seasoning ingredients. Set aside.

Heat ghee in a frying pan (skillet) over medium heat. Fry the shallot until slightly golden, then add the garlic and ginger. Cook for a couple of minutes.

Add the cabbage, asparagus, peas, mashed tofu, and kimchi to the pan. Season with white pepper, mushroom seasoning powder, and the seasoning mix. Cook for about 5 minutes, then set aside to cool. Squeeze out and discard any excess juices.

Prepare a tray and sprinkle it with cornflour. Take a dumpling wrapper and moisten half of one edge with water. Place a teaspoon of filling in the middle, fold the wrapper in half, pushing out any air, to create a half-moon shape. Pinch the sides and seal together every 5 mm (¼ in) to form pleats. Flatten the bottom of the dumpling with your fingers. Repeat until all dumplings are made.

Heat oil in a frying pan over medium heat. Place the dumplings side by side in the pan with 1 cm (½ in) of space between them. Cook with a lid on for 5 minutes. Then, add boiling water to the pan and continue cooking with the lid on for about 5 minutes, until the water has evaporated completely. Remove the lid and fry the dumplings for another 3–5 minutes, until the bottoms are golden.

Alternatively, you can deep-fry the dumplings in 2.5 cm (1 in) of oil at 140°C (275°F) for 5 minutes or until they turn golden, crispy, and bubbly.

Serve the dumplings warm with a dipping sauce of your choice. If desired, you can use a splash of good quality soy sauce and some sriracha as a quick option.

NOTE

These are great in a hot broth or noodle soup. You can use any vegetables you may have lying around: tinned water chestnuts, frozen vegetables like sweetcorn, pumpkin, Jerusalem artichokes, etc. Make sure you squeeze out any liquid from the filling.