In a large pan over medium high heat, add 2 tbsp of oil to the pan and fry garlic, ginger and onion. Cook for about 30 seconds until the aromatics are fragrant and the onion is softened.
Add chopped mushrooms, cabbage, and carrot and season with 1 tsp salt to draw out moisture. Continue stir frying for 4-5 minutes until the water has evaporated from the vegetables and liquid has cooked off. Move the vegetable mixture to a large bowl to let cool.
To the vegetable mixture, add scallions (or chinese chives) along with all your seasonings (white pepper, sesame oil, sugar, shaoxing wine, soy sauce and additional salt to taste, if needed).
Assemble your dumplings by taking 1/2 tbsp of filling into a dumpling wrapper, then wet the edge of the dumpling with water. Fold to create a half moon then pleat each side with your thumbs until the dumpling has formed a crescent shape or any shape you prefer.
Boil, steam, or pan fry your dumplings and enjoy!
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