SafePlates

Ingredients

• 2 cups (256g) all-purpose flour
• 1/2 cup (120ml) warm water, adjust as needed
• 1 cup (128g) shredded cabbage
• 1/2 cup (64g) grated carrot
• 1/2 cup (64g) finely chopped mushrooms
• 1/4 cup (32g) chopped green onions
• 2 tablespoons (30ml) soy sauce
• 1 tablespoon (15ml) sesame oil
• 1 teaspoon (5g) grated ginger
• 2 cloves garlic, minced
• Salt and pepper to taste
• Additional sesame oil or vegetable oil for frying

Instructions

1. Begin by preparing the dough. In a large mixing bowl, combine the flour and warm water. Stir until a dough forms. Adjust the consistency by adding a little more flour or water if the dough is too sticky or too dry. Knead on a floured surface until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes to relax the gluten, making it easier to roll out later.
2. For the filling, mix the shredded cabbage, grated carrot, and chopped mushrooms in a bowl. Sprinkle with a little salt and let sit for 10 minutes to draw out excess moisture. Squeeze the vegetables gently to remove any excess water, then add the green onions, soy sauce, sesame oil, grated ginger, and minced garlic. Season with salt and pepper to taste and mix well.
3. Roll out the rested dough on a floured surface until it is thin. Cut out rounds using a cookie cutter or the rim of a glass.
4. To assemble the dumplings, place a small spoonful of the vegetable filling in the center of each dough round. Moisten the edges of the dough with water, fold over the filling to create a half-moon shape, and pinch the edges firmly to seal.
5. Heat a thin layer of sesame oil or vegetable oil in a pan over medium heat. Place the dumplings in the pan and fry until golden brown on both sides. Add about 1/4 cup (60ml) of water to the pan and cover with a lid to steam the dumplings for about 3-5 minutes, or until the water has evaporated.
6. Serve the dumplings hot with soy sauce for dipping. For an enhanced dipping experience, consider offering a sauce made from equal parts soy sauce, vinegar, and a few drops of chili oil.

Tip

This recipe ensures that the dumplings are deliciously crispy yet tender, with a well-seasoned, moisture-controlled filling that prevents sogginess.