Asian Vegetable Dumplings

Instructions

1. Step 1

   Combine the cabbage and salt in a mixing bowl. Rest for 10 minutes, then squeeze the cabbage firmly over a colander to remove excess liquid.

   Timer: 10 min (fixed)

   Ingredients used: 300.0 gr Napa Cabbage, 4.0 gr Salt

   Cookware: colander, mixing bowl

2. Step 2

   Heat 1 tbsp (15 ml) vegetable oil in the skillet over medium heat. Add the mushrooms and carrot and cook, stirring occasionally, until softened and their released moisture has evaporated.

   Timer: 5 min (fixed)

   Ingredients used: 100.0 gr Carrot, 120.0 gr Shiitake Mushroom, 15.0 ml Vegetable Oil

   Cookware: Large skillet with lid, wooden spoon

3. Step 3

   Add the green onion, garlic, and ginger to the skillet. Cook over medium heat until fragrant, then remove the skillet from the heat.

   Timer: 2 min (fixed)

   Ingredients used: 10.0 gr Garlic, 15.0 gr Ginger, 60.0 gr Scallion

   Cookware: Large skillet with lid, wooden spoon

4. Step 4

   Transfer the cooked vegetables to a mixing bowl. Stir in the drained cabbage, soy sauce, sesame oil, cornstarch, and black pepper, then let the filling cool for 10 minutes.

   Timer: 10 min (fixed)

   Ingredients used: 12.0 gr Cornstarch, 1.0 gr Ground Black Pepper, 10.0 ml Sesame Oil, 30.0 ml Soy Sauce

   Cookware: mixing bowl, wooden spoon

5. Step 5

   Place 2 ¾ tbsp (40 ml) water in a small bowl. Divide the filling among the wrappers, moisten each edge with the water, fold into a half-moon, and press or pleat firmly to seal; arrange the dumplings on a baking sheet.

   Timer: 15 min (fixed)

   Ingredients used: 24.0 piece Dumpling Wrapper, 40.0 ml Water

   Cookware: baking sheet, Clean kitchen towel, small bowl

6. Step 6

   Wipe the skillet clean and heat the remaining 2 tbsp (30 ml) vegetable oil over medium heat. Working in batches if necessary, arrange the dumplings flat-side down and cook until their bottoms are golden.

   Timer: 3 min (fixed)

   Ingredients used: 30.0 ml Vegetable Oil

   Cookware: Large skillet with lid

7. Step 7

   Add the remaining ¾ cup (200 ml) water, immediately cover the skillet, and steam over medium heat until the wrappers are tender and the filling reaches 74°C. Uncover and continue cooking until the remaining water evaporates and the bottoms become crisp again.

   Timer: 7 min (fixed)

   Ingredients used: 200.0 ml Water

   Cookware: Large skillet with lid