Asian Vegetable Dumplings

Instructions

1. Step 1

   Place the dumpling wrapper on the sheet pan and bring it to room temperature, keeping it covered as supplied. Toss the cabbage with 4.0 gr salt in the colander, rest for 15 minutes, then squeeze it very dry and transfer it to the mixing bowl.

   Timer: 15 min (fixed)

   Ingredients used: 300.0 gr Cabbage, 24.0 piece Dumpling Wrapper, 4.0 gr Salt

   Cookware: colander, mixing bowl, Sheet Pan

2. Step 2

   On the cutting board, finely chop the shiitake mushroom, scallion, and garlic with the chef's knife. Finely grate the carrot and ginger with the box grater.

   Cookware: Box Grater, Chef Knife, cutting board

3. Step 3

   Heat the sesame oil in the skillet over medium heat, add the shiitake mushroom, and sauté until its excess moisture has evaporated. Add the carrot, scallion, garlic, and ginger; sauté until fragrant and softened, then add the squeezed cabbage, soy sauce, and remaining 2.0 gr salt and cook until evenly seasoned; transfer the filling to the mixing bowl.

   Timer: 10 min (scalable)

   Ingredients used: 100.0 gr Carrot, 12.0 gr Garlic, 15.0 gr Ginger, 2.0 gr Salt, 50.0 gr Scallion, 20.0 ml Sesame Oil, 150.0 gr Shiitake Mushroom, 30.0 ml Soy Sauce

   Cookware: mixing bowl, skillet — medium heat

4. Step 4

   Let the filling cool in the mixing bowl for 10 minutes, until warm rather than hot and no longer steaming.

   Timer: 10 min (scalable)

   Cookware: mixing bowl

5. Step 5

   Place each room-temperature wrapper on the sheet pan, add a small mound of filling, fold it over, and pinch the edge firmly closed. Arrange all 24 dumplings in a single layer with space between them.

   Cookware: mixing bowl, Sheet Pan

6. Step 6

   Steam 12 dumplings at a time in the steamer over medium heat for 8 minutes per batch, transferring each finished batch to the clear side of the sheet pan before steaming the next. They are done when the wrappers are tender and slightly translucent and the seams are firmly set.

   Timer: 16 min (fixed)

   Cookware: Sheet Pan, Steamer — medium heat

7. Step 7

   Combine the soy sauce, sesame oil, and rice vinegar in the small bowl and stir until blended.

   Ingredients used: 30.0 ml Rice Vinegar, 10.0 ml Sesame Oil, 15.0 ml Soy Sauce

   Cookware: small bowl

8. Step 8

   Serve the steamed dumplings from the sheet pan with the dipping sauce in the small bowl.

   Cookware: Sheet Pan, small bowl