Dumpling Month Part 2 – spring vegetable and mushroom

Vegan

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Are you guys ready for the second instalment of dumpling month?! I know I’m ready. This time round I tried to channel my absolute favourite dumplings from a local Chinese restaurant. Every time we go there I go a little bit cray cray over them. They’re full of vegetables and mushrooms, which makes them kind of…meaty? That sounds gross, but you know what I mean. They’re hearty!

This time did the moneybag shape, which worked well and was super easy to store and steam. Plus it was faster than the crimping method in last week’s spinach and tofu dumplings, which was helpful. I was inspired by Smitten Kitchen‘s recipe to use a mix of seasonal vegetables, so you can kind of add what you like to these. I used a mix of fresh pea, cabbage, spinach, mushroom and tofu. This time round I lightly stir-fried the vegetables first before putting them in the dumplings. This made the flavours much more intense and tasty so I will definitely keep doing this step.

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For the sake of experiment (code for laziness) this time round I didn’t make my own dough, I bought some pre-made dim sum squares from the local Asian grocer. It did save a lot of time, but the dough was really hard to work with. Any moisture that got on them would disintegrate it into pieces. They did steam fine, but I think they would be too delicate for pot stickers. If you know any good brands for dumpling wrappers let me know in the comments!

This week I’m going to Splendour in The Grass music festival, so I may be a little slow with comments and questions. My third dumpling recipe will be going up some time in the week though and it’s my favourite by far! So make sure you check it out ๐Ÿ™‚ I’m loving all the dumpling suggestions I’ve been getting so keep telling me your favourite flavours! May dumpling month never end!

One Year Ago:ย Lemon Berry Poppyseed Cake (gluten free)
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Spring Vegetable and Mushroom Dumplings: Inspired by Smitten Kitchen
Makes about 30 dumplings
1 tsp sesame oil
1 tbsp vegetable oil
2 shallots, finely sliced
1 garlic clove, crushed
2 tsp finely chopped fresh ginger
1 cup finely shredded wombok (Chinese cabbage)
1 cup finely shredded English Spinach
1/2 cup baby peas (frozen ok)
3 large flat mushrooms, chopped finely
100g (3.5 ounces) firm tofu, chopped into small pieces
1 tbsp soy sauce
1 tbsp black vinegar

1 quantity dumpling dough or 30 bought wrappers
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In a hot wok, fry the shallots, garlic and ginger in the oils until transparent. Add in the mushrooms and tofu and stir fry until slightly brown. Throw in the greens and just slightly cook. Pour off any excess liquid that comes out in the cooking process and discard.

Once the mix has cooled a little, use a spoon to put a small amount (about 3cm, 2 inches) of mixture in the centre of the wrapper. slightly wet (not too much!) the edges with a bit of water and fold the dumpling over towards you, in half. Press down the edges. Slightly wet one edge of the dumpling and fold over the front, pressing it together with the other side. Keep on a plate with baking paper whilst you make the rest of the dumplings.

To cook, place each dumpling about 1cm apart from each other in a steamer. Steam for about 5 minutes, until the skin is shiny and translucent in places. If you freeze them first you will need to cook them for longer. Enjoy! Serve with chilli and vinegar
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34 thoughts on “Dumpling Month Part 2 – spring vegetable and mushroom

  1. Its minus misc-and-boobity-boo here in Tasmania so dumplings, hot from the steamer, are a perfect way to ease the pain of all of this negative coldness and turn it into positive joy. Cheers for sharing this delicious recipe (and the dough in your first one) so that we can all make them without having to leave the comfort of our warm kitchens ๐Ÿ™‚

  2. Newest follower saying – I am SO happy I stumbled onto your blog. I am such a dumpling gal but am too lazy to make my own. Maybe I should give these a try – they look delectable.

  3. These are exquisite Lillian! Your pictures are so beautiful. I just came back from a dumpling class with Andrea Nguyen over the weekend. She’s the author of a book called Asian Dumplings. Your dumplings are so beautiful they could be featured in her book! Yum, yum, yumโ€ฆ..you are awesome!

  4. Have a great time at Splendour in The Grass! Your dumplings look so cute and pretty ๐Ÿ™‚ And the filling looks delicious too! I love homemade dumplings, but they always take so much longer to make than to eat haha

  5. I adore dumplings – actually made some mushroom ones myself the other day. Very similar to your recipe – I also used fried shitake (and omitted the tofu). I never shaped dumplings this way thought, I tend to g for the pleated half-moon sort. But I must try this!

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