Vegetable dumplings (jiaozi)
These tasty bites are a delicious combination of colorful and flavorful vegetables. And easier than you might think!
Servings: 4 approx (if 5 dumplings per serving)
Calories: 168kcal
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Ingredients
- 1 cup carrot coarsely grated
- 1 cup shredded cabbage
- 1 cup shitake mushrooms finely chopped
- 6 tablespoon Chinese chives
- ½ tablespoon canola oil or other neutral oil eg vegetable, avocado
- 1 teaspoon fresh ginger minced/grated
- 1 teaspoon sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine
- 1 pinch sugar
- 20 dumpling wrappers approx
Instructions
- Peel and coarsely grate the carrot. Shred the cabbage then chop the shredded pieces smaller so they are relatively short. Trim the tough stems from the mushrooms then cut them into a small dice. Trim the ends from the chives then finely chop (I'd typically discard very leafy ends and stem tips).
- Warm the neutral oil in a medium skillet/frying pan and add the shitake mushrooms. Cook, stirring now and then, until they have started to soften, around 3-5 minutes.
- Add the carrot and cabbage to the skillet and cook a couple minutes more until the vegetables are softening but still holding their shape, another couple minutes. Remove the skillet from the heat.
- Off the heat, add the chopped chives, ginger, sesame oil, soy sauce, Shaoxing wine and pinch of sugar. Mix everything together so that it is well combined.
- Working with a few at a time, put a spoonful of the vegetable mixture in the middle but slightly to one side of a dumpling wrapper so there is a gap around the edge but it otherwise fills fairly well. Dampen the edge of the wrapper then fold it in half to join in the middle around the filling. Using your thumbs and forefingers, pinch/fold on one side a few times to make pleats along the dumpling edge as you seal the edge from the middle to the tip. Then repeat on the other side (video may help with seeing how to fold). As you are folding, try to make sure you don't trap too much air inside the dumpling. Also, make sure the edge is well sealed.
- If you want to steam them (as I suggest probably best), place a few dumplings in a bamboo steamer (if you like, lined with paper or a cabbage leaf to help prevent sticking), fairly close but with gaps between them. Cover and place over a pot or wok with boiling water. Steam the dumplings for around 3-4 minutes until going translucent.
- Serve with a dipping sauce of your choice or drizzled eg with chili oil (as I did here).
Video
Nutrition
Calories: 168kcal | Carbohydrates: 28g | Protein: 5g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 3mg | Sodium: 491mg | Potassium: 237mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4820IU | Vitamin C: 13mg | Calcium: 42mg | Iron: 2mg