Vegetable Dumplings with Garlic Chilli Sauce
Pan-fried dumplings filled with seasoned cabbage, shiitake mushroom, and glass noodles, served with a punchy garlic, chilli, and black vinegar dipping sauce.
Chinese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Salt cabbage 10 minutes, squeeze dry. Soak shiitake 20 minutes in hot water, drain, remove stems, dice finely. Soak glass noodles 5 minutes in hot water, drain, chop roughly. Mix cabbage, shiitake, noodles, ginger, garlic, sesame oil, soy sauce, white pepper until filling holds together. Whisk sauce ingredients—garlic, chilli oil, black vinegar, soy sauce, sesame seeds—in a bowl.
Wrap
Place a dumpling wrapper on a clean surface, add 1 heaped tsp filling to centre. Wet the edge, fold in half, pleat with 4–5 crimps. Repeat with remaining wrappers until all 20 are filled and sealed.
Fry
Heat 4 tbsp neutral oil in a large non-stick pan (or two medium pans) over medium-high heat. Place dumplings flat-side down in a single layer, cook 2–3 minutes until bases are deep golden and crisp. Pour 1/2 cup water in, cover immediately, steam 5–6 minutes over medium heat until water evaporates and wrappers are translucent. If using two pans, divide dumplings and water equally between them.
Crisp and plate
Remove lid, cook 1 minute more over medium-high heat to re-crisp bases. Scatter scallions over dumplings and serve with garlic chilli sauce alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.