God I love dumplings. The problem though, is that most places only have one vegetarian option of these. How much cabbage can one really eat ya know?
I made these using some leftover ingredients from a ramen broth I made. The end result was a filling that was perfectly savory and salty, with a little kick of spice at the end. I chose to steam these, but pan frying them to make potstickers works really well too! I just wouldn’t recommend making them in advance because the texture might get soggy.
Ingredients:
- Wonton wrappers
- Mushrooms
- 1/4 cup diced white onion
- 1/4 cup diced water chestnuts
- giner
- garlic
- salt
- pepper
- garlic chili paste
Dipping Sauce:
I use a mixture of soy sauce, mirin, and chili oil, but my friends prefer Sriracha mayo.
Directions:
- Saute the onions, diced mushrooms, garlic, ginger, and water chestnuts until the mushrooms have released most of their liquid and it has evaporated.
2. Add in the salt, pepper, and garlic chili paste to your taste
3. Fill each wonton wrapper with about 1 1/2 tsp of filling, using water to seal the edges.
4. Steam the dumplings until the wrapper looks transparent (about 6 min).
5. Enjoy!
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