These are Chinese-style dumplings. In my books, they are both wantans (or wontons) and jiaozi. I had a craving for Chinese dumplings in soup and because I now live in Las Vegas, it’s not like I can just go across the street to buy them for S$3 with a belly-warming clear broth. You might have heard this from me before but I’ll say it again, hot soup on a cold day is like a much-needed hug from within… so so comforting!
So anyway, I did the best I could with what I had and T thinks they’re not different from the ones he’s eaten at P. F. Chang’s. Most cooks would probably find that insulting seeing that it’s bastardised Chinese food – but not me. I’m not a cook, you see. I’m a vegetarian trying to make meatless home-cooked meals that are budget-friendly and require almost no effort at all. And if it satisfies my cravings and feeds my husband, I’m happy to share the recipe.
Vegetarian Mushroom Dumplings
Serves 2 to 4. Yields about 25 dumplings. Prep Time: 10 minutes. Cooking time: 20 minutes.
1 1/2 cups mushrooms (I used a tin of straw mushrooms)
1/2 cup water chestnuts
1 large onion
1 tablespoon sesame oil
1 tablespoon vegetarian oyster sauce (Mushroom sauce)
1 teaspoon salt
1 teaspoon corn starch
1/2 teaspoon ginger powder
1/4 teaspoon pepper
1 egg (used as a wash to seal edges)
1. Dice and sautee onions in 2 tablespoons of vegetable oil till they are soft and reduced. (Sauteeing them releases their natural sweetness)
2. Mince mushrooms and water chestnuts.
3. Mix and stir all the ingredients – sauteed onions, minced mushooms, minced water chestnuts, pepper, ginger powder, salt, cornstarch, sesame oil and vegetarian oyster sauce.
4. Prepare wonton wrappers by putting them between moistened kitchen towels to prevent them from drying out.
5. Put a teaspoon of the filling into a wonton wrapper and seal the edges with egg. I dipped my pinkie finger in the egg white and painted the diagonal edges so that it folds up into a triangle parcel. You can stop here or pull the opposite ends of the bottom together and seal again with egg white. Pinch all edges tightly!
6. Prepare a pot of boiling water while you’re making the dumplings.
7. Drop the dumplings into the boiling water. Once they float, you know they’re done!
I served them very simply with mee sua cooked in a broth of vegetable stock (2 1/2 cups water and 1/2 vegetable stock cube) with egg drop and some julienned lettuce (raw).
One thought on “Meatless Monday: Vegetarian Mushroom Dumplings”
Mmmm, they look so yummy! 🙂