Mushroom and Carrot Dumplings

These mushroom and carrot dumplings are super easy to make and they the perfect appetizer for your next dinner party. I pan-fried my dumplings until they were nice and crispy, but you can boil them or steam them as well. I ended up buying my dumpling wrappers but you can learn to make them from China Sichuan Food.  but I always buy dumpling wrappers because I never have time to actually make them. One day I’ll get around to it! You can find the dumpling wrappers near the tofu section of your grocery store.

I never had a proper dumpling until I moved to San Francisco. Let me tell you, it’s life-changing. I ended up learning how to make dumplings a few years ago and it’s been a great way to shovel vegetables into Elara’s diet. You can add in cabbage, leeks, or tofu as well. I usually make her a ginger soy dipping sauce buy mixing together soy sauce, a little fresh ginger and a dash of vinegar. 

These dumplings pair perfectly with my garlic chili crunch oil. Head over to my Instagram to see the full recipe video on my highlights and be sure to tag me @milkandcardamom in your recreations! 

Mushroom and Carrot Dumplings

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• Author: Milk and Cardamom
• Total Time: 20 minutes
• Yield: 4 1x
• Diet: Vegetarian

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Description

Vegan mushroom and carrot dumplings that are pan-fried until their crispy and dipped in a garlic chili crunch oil. Makes 20 dumplings.

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Ingredients

Units USM Scale 1x2x3x

• 1 tbsp vegetable oil
• 1/2 tbsp sesame oil
• 1/2 cup onion, finely chopped
• 1/3 cup carrots, shredded
• 1 cup cremini mushrooms, chopped
• 1 tsp ginger, minced
• 2 garlic cloves, minced
• 1 tbsp soy sauce
• 1 tsp rice wine vinegar
• 2 scallions, thinly sliced
• dumpling wrappers
• garlic chili crunch oil
• black sesame seeds (optional)
• 1 scallion, sliced (for garnish)

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Instructions

1. Heat vegetable and sesame oil in a small skillet over medium heat. Once the oil is hot, add chopped onion. Cook for 3 minutes.
2. Add carrots and mushrooms and cook for 5 minutes or until most of the liquid has evaporated. Add minced ginger and garlic and cook 2 more minutes. Add scallions, soy sauce, rice wine vinegar, and mix well. Cook for 8 minutes.
3. Add salt and pepper to taste and spoon filling into a bowl. Cool filling for 15 minutes.
4. Fill each dumpling wrapper with 1 teaspoon of the filling. Use water to wet the edges of the wonton wrapper.  Fold the dumpling in half and then bring the end together and pinch.
5. Add enough oil to lightly coat the bottom of a skillet. Heat over medium heat. Once hot add dumplings, leaving 1 inch of space between each dumpling. Cook until the bottom of the dumplings are brown and crispy about 3 minutes. Add 1/4 cup of water to the pan and immediately cover. Steam the dumplings for 2 minutes. Uncover and cook for an additional 2 minutes.
6. Drizzle with garlic chili crunch oil, scallions, and black sesame seeds.

• Prep Time: 15 mins
• Cook Time: 5 mins
• Category: Appetizer
• Cuisine: Chinese

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