“Aromatic Szechuan-Style Veggie Dumplings – A Delectable Chinese Vegetarian Feast”
"Discover this exquisite veggie dumpling recipe with a mouthwatering Szechuan twist, perfect for a vegetarian feast. Enjoy the aroma, taste, and plating appeal of these delectable dumplings, and learn about their cultural significance in Chinese cuisine."
Allergens
Soy (in soy sauce and optional chili oil), gluten (in some dumpling wrappers)
Ingredients
- 20 dumpling wrappers (store
- bought or homemade)
- 1 cup finely chopped Napa cabbage
- 1/2 cup finely chopped shiitake mushrooms
- 1/4 cup finely chopped water chestnuts
- 1/4 cup finely chopped green onions
- 2 tablespoons minced garlic
- 2 tablespoons minced ginger
- 1 tablespoon soy sauce (use tamari for gluten
- free)
- 1 tablespoon sesame oil
- 1 teaspoon chili oil (optional, adjust to taste)
- Salt and pepper to taste
- Cornstarch (for sealing the dumplings)
- Water (for sealing the dumplings)
- Szechuan sauce (store
- bought or homemade)
Instructions
- In a large bowl, combine the Napa cabbage, shiitake mushrooms, water chestnuts, green onions, garlic, ginger, soy sauce, sesame oil, chili oil (if using), salt, and pepper. Mix well to incorporate all flavors.
- Place a heaping spoonful of the vegetable filling in the center of each dumpling wrapper.
- Dampen the edges of the wrapper with water and sprinkle a small amount of cornstarch on your work surface. Fold the wrapper over the filling, sealing it by pinching and pleating the edges together. Set aside.
- Bring a pot of water to a boil and add the dumplings in batches, making sure not to crowd them. Cook for 5 6 minutes or until they float to the surface and are cooked through.
- Remove the cooked dumplings with a slotted spoon and place them on a serving plate.
- Drizzle Szechuan sauce over the dumplings and serve immediately.
Chef’s Insight
Feel free to adjust the spice level to your preference by adding more or less chili oil.
Notes
Serve with steamed rice or noodles for a more filling meal.