Vegetable Dumplings a Healthy Potsticker Recipe Easy

Vegetable Dumplings a Healthy Potsticker Recipe Easy
Vegetable Dumplings a Healthy Potsticker Recipe Easy
This vegetable cake is the best we have ever tried. The recipe is made with simple ingredients, and you don't need to order food anymore.

Vegetable Dumplings a Healthy Potsticker Recipe Easy
Ingredient
For Dumpling Wrappers
  • 1 glass of warm water (plus 2 tablespoons)
  • 3 1/2 cups of all-purpose flour (450g)
To Fill
  • 3 tablespoons of oil (plus ¼ cup)
  • 1 tablespoon of ginger (chopped)
  • 1 large onion (chopped)
  • 2 cups shiitake mushroom (chopped)
  • 1 1/2 cup cabbage (finely grated)
  • 1 1/2 cup carrot (finely grated)
  • 1 cup garlic garlic (Chinese chives, finely chopped)
  • 1/2 teaspoon white pepper
  • 2 teaspoons sesame oil
  • 3 tablespoons of Shaoxing wine (or dried sherry)
  • 2 tablespoons of soy sauce
  • 1 teaspoon of sugar
  • salt to taste

Instructions
  1. Start by making the dough for wrapping dumplings. Place the flour in a large bowl. Gradually add water to the flour and knead it into a smooth mixture. This process will take around 10 minutes. Cover with a damp cloth and let the dough rest for an hour.
  2. Meanwhile, do the filling. In a skillet or large skillet over medium heat, add 3 tablespoons of oil and add ginger. Cook for 30 seconds, until fragrant. Add onions and saute until transparent.
  3. Add the chopped mushrooms and stir-fry for another 3-5 minutes, until the soft mushrooms and any liquid released by the mushrooms are cooked.
  4. Add the cabbage and carrots and stir-fry for another 2 minutes, until the vegetables are tender and all the liquid that has been expelled is cooked. Transfer the vegetable mixture to a large bowl and allow it to cool.
  5. For a bowl, add chopped leeks, white pepper, sesame oil, shaoxing grapes, soy sauce, and sugar. Season with enough salt (although soy sauce will usually add enough salt to the filling), and stir in the last 1/4 cup of oil.
  6. To assemble dumplings, cut the dough into small pieces the size of a tablespoon. Roll each of them into a circle, and fold the dumpling (see this post for step-by-step photos on how to fold dumplings). Continue to assemble until you have run out of filling and / or dough.
  7. To cook dumplings, steam or stir-fry. To steam, put dumplings in a steamer covered with bamboo mats, cabbage leaves, or cheese cloth, and steam for 15-20 minutes.
  8. For frying, heat 2 tablespoons of oil in a non-stick skillet over medium heat. Place the dumplings in the pan and let it fry for 2 minutes. Pour a thin layer of water into the pan, cover, and reduce heat to medium-low. Let the dumplings be steamed until the water evaporates. Remove the cover, add heat to medium-high and let it fry for a few more minutes, until the bottom of the dumplings is golden brown and crispy.
  9. Serve with our favorite dumpling sauce!

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