Vegan Mushroom Dumplings | Recipe by Mary&#39s Take a look at Kitchen area



These mushroom dumplings are bursting with savory flavour. Shiitake mushrooms impart a loaded, distinct flavour, though wood ear fungus include texture and napa cabbage and carrots give the dumplings juicy sweetness. The elements are really typical in vegetarian Chinese cooking, but for great purpose. These dumplings are perfect as a dish for dim sum or just preserve them in your freezer for easy any-time snack.

**********************************************************************
Hyperlinks talked about in this video:

Dumpling Wrapper Recipe:

How to Cook dinner Dumplings: Boil, Steam or Pan-Fry:

Beer-Battered Cauliflower:

Burmese Tofu:

Holiday getaway Stuffed Seitan Roast:

**********************************************************************

MUSHROOM DUMPLINGS RECIPE
Helps make 24 dumplings
Printable recipe:

Ingredients (US)
24 dumpling wrappers, 3 – 4″ diameter, round or square
3 cups chopped napa cabbage
1/3 cup grated carrot (about one medium carrot)
1/4 cup shredded dried wood ear fungus
1 portobello mushroom, chopped (about 1 cup)
1 dried shiitake mushroom
1 tablespoon chopped scallion (eco-friendly onion)
1 smaller clove garlic, minced
juice from 1 teaspoon of minced ginger
salt to taste
1 tablespoon cornstarch
Optional seasonings: soy sauce, white pepper, and roasted sesame oil, to taste

Components (Metric)
24 dumpling wrappers (7 – 10 cm diameter & 1 – 2 mm thick), round or square
200g chopped napa cabbage
100g grated carrot (about one medium carrot) [100g]
2g shredded dried wooden ear fungus [2g]
1 portobello mushroom, chopped (100g)
1 dried shiitake mushroom (4g)
15cc chopped scallion (eco-friendly onion)
1 small clove garlic, minced
juice from 5cc of minced ginger
salt to taste
15cc cornstarch
Optional seasonings: soy sauce, white pepper, and roasted sesame oil, to taste

Remember to see this url for the entire instructions:

************************************************************************
Join with me on:
Instagram
Twitter:
Fb:
Check out for much more repeated vegan recipes, crafts, Diy strategies, and other randomness.

source

33 thoughts on “Vegan Mushroom Dumplings | Recipe by Mary&#39s Take a look at Kitchen area”

  1. Is there a reason for why you cook the mushrooms and cabbage before putting into dumplings? Is this better for the mixture or does it make it more wet? Also would it be better to cook the onion as well or just the cabbage and mushrooms.

    Sorry for the questions, I hoping to make some for a dinner

  2. Made this last night – potstickers. AWESOME. What a hit in our house. Thanks so much for this, it's so very nice to have a delicious vegan alternative, and it all came together so much more quickly than I expected…

  3. Made them a few weeks ago and they were absolutely awesome! I just couldn't stop eating. Sadly we couldn't freeze any because we ate them all xD
    Today we will make them again and I am really looking forward to it πŸ™‚

  4. I don't like tree ear mushroom. It is too tough for me to chew! I have a pound of dried shiitake mushroom should I use two of those or just one and forget the tree ear? I have a caregiver who makes samosas at home they called them in her country sambusas same thing but I'm going to have her make me about 200 of these so I can freeze them in packages of 6 and have them anytime I want because I like this kind of stuff for breakfast sometimes too.

  5. I think I love you ! I was watching a non-vegan dumpling recipe juste before yours and was wondering how to turn into vegan… thanks a lot for this recipe, I'll try it as soon as I can !! and thanks a lot for giving the list of ingredients in the metric system, that will make me gain time πŸ™‚

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.