Mushroom and Vegetable Dumplings

These dumplings are packed with every veggie you can imagine, making them super nutrient-filled along with being delicious! After all, who doesn't love dumplings?! This recipe is the perfect meal to make multiple batches of in advance. The dumplings keep up to four months in the freezer, so they will be ready for you to throw in the pan or steamer for a quick and easy snack or meal. A quick peanut dipping sauce goes perfectly with these dumplings.

Mushroom and Vegetable Dumplings [Vegan]

Ingredients

• 1 large yellow onion, chopped
• Fresh ginger, minced
• 3 cloves of garlic, minced
• Mushrooms, chopped
• Cabbage, finely shredded
• 2 cups carrot, finely shredded
• Bok choy or spinach, chopped
• 1 cup dry green split peas, boiled
• 1/2 cup garlic chives or regular chives, minced
• 6 tablespoons oil, divided
• 1 tablespoon Shaoxing wine or dry sherry
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 teaspoon white sugar
• 1-2 teaspoons mushroom seasoning (see notes)
• 1/2 teaspoon white pepper or black pepper
• Salt
• 1/2 cup peanut butter, smooth or crunchy
• 1/4 cup hot water
• 1/4 cup soy sauce
• 1 teaspoon gochugaru (Korean hot pepper flakes), can substitute with Sriracha
• 2 teaspoons white sugar
• 1 1/2 teaspoons ground ginger
• 1 teaspoon garlic powder
• Dumpling skins

Preparation

1. Heat up a small pot of water and once boiling, add in the green split peas and cook for about 15-20 minutes or until cooked through. Drain and set aside.
2. Heat 3 tablespoons of oil in a large wok or pan on medium heat and start by cooking the yellow onion and ginger for about 2 minutes.
3. Add the garlic and cook for another minute or two, then add in the mushrooms and let cook until all of the liquid of the mushrooms has released, about 4 minutes.
4. Add in the carrots, cabbage, and bok choy and let cook for another 2-3 minutes until all of the vegetables are tender and the liquid has evaporated.
5. Turn off the heat and transfer the mixture to a large mixing bowl and let cool for about 10 minutes.
6. Add in the cooked green split peas, chives, green onions, 3 tablespoons oil, shaoxing cooking wine, soy sauce, sesame oil, white sugar, white pepper, and salt. Mix well.
7. To assemble the dumplings, place around a 1 tablespoon sized portion of the mixture in the center of the dumpling and fold (by hand or using a dumpling press). Place dumpling on a baking pan lined with parchment paper if you will be freezing them.
8. Once the pan is full, place the pan in the freezer for about 45 minutes to one hour until the dumplings are frozen enough to hold their shape once placed in a sealable plastic bag.
9. Repeat the last few steps until all of the dumpling mixture has been used and freeze left over dumpling skins if you have too many.
10. To cook the dumplings you can either steam them or fry them. To steam the dumplings, place them in a bamboo or other steamer and steam for 15-20 minutes. To fry them, place the dumplings in a hot pan that contains a few tablespoons of oil and fry for around 3 minutes on low-medium heat. Once the 3 minutes has passed, pour about 1/2 cup of water in the pan and cover it to let the dumplings steam. You can also reduce the heat of the pan to low at this point.
11. While the dumplings are cooking, you can assemble the dipping sauce by mixing the peanut butter and all of the remaining ingredients. You can do this by hand or in a small blender.

Notes

Mushroom seasoning is a spice blend that is used in a lot of Asian dishes that contains mushroom powder salt, and other spices and added vitamins. You can find it at your local specialty grocery or online.

https://www.onegreenplanet.org/vegan-recipe/mushroom-and-vegetable-dumplings/