Description
Vegan mushroom and carrot dumplings that are pan-fried until their crispy and dipped in a garlic chili crunch oil. Makes 20 dumplings.
Ingredients
Units
Scale
- 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)
Instructions
- Heat vegetable and sesame oil in a small skillet over medium heat. Once the oil is hot, add chopped onion. Cook for 3 minutes.
- 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.
- Add salt and pepper to taste and spoon filling into a bowl. Cool filling for 15 minutes.
- 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.
- 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.
- Drizzle with garlic chili crunch oil, scallions, and black sesame seeds.
- Prep Time: 15 mins
- Cook Time: 5 mins
- Category: Appetizer
- Cuisine: Chinese
