Product used in this recipe - Alg Rainbow Seaweed Flakes
Makes around 30 dumplings, 5 servings (6 dumplings per serve)
Ingredients
30 pieces of store bought round dumpling skins
1 tbsp vegetable oil for frying
1 tsp chilli oil for dipping
Filling:
3 dried shiitake mushrooms, rehydrated, finely chopped
5g cloud ear fungus, rehydrate, finely chopped
1 cup cabbage, grated
1/2 small carrot, grated
2 tablespoons Rainbow Seaweed Flakes
½ cup Edamame beans, slightly chopped
½ tsp grated garlic
2 tb soy sauce
2 tb vegetarian oyster sauce
1 tb sesame oil
Garnish:
sesame seeds
chopped spring onions
Steps
Prepare the filling:
- Mix all vegetables together in a large mixing bowl. Rainbow Seaweed Flakes would be rehydrated in a few minutes once the seasonings are added.
Wrapping:
- Prepare a small bowl of water for sealing the dumplings.
- Place a piece of wrapper on your palm, scope a tablespoon of filling and place it in the middle of the wrapper.
- Wet the edge of the wrapper with your finger with water.
- Fold wrapper in half, starting from one side, gently fold the wrapper towards the middle ensuring the wrapper is sealed.
- If you are intending to pan fry the dumplings, it’s best if the dumpling can stand up on it’s own.
Frying:
- Heat a non stick pan with a tablespoon of vegetable oil.
- Once the pan is hot enough (just before it steams, arrange the dumplings on the pan with the flat bottom down.
- Let dumpling fry on the pan for 2-3 minutes until the bottom is golden brown.
- Pour about 100ml water into the pan then turn the stove down to medium-low.
- Close the lid and let the dumpling cook for 5 minutes.
- Remove the lid and let all liquid evaporate.
- Gently scrape the bottom of each dumpling so it doesn’t stick to the pan.
- Turn the dumplings and cook another side for further 2 minutes or until golden brown.
To serve:
- Remove dumplings from the pan onto a plate, garnish with sesame seeds and spring onion.
- Serve hot with chilli oil and enjoy!
Notes
These dumplings can be steamed or pan fried. In this recipe, we choose to pan fry for extra flavour. The choice of vegetables can be adjusted according to your liking. Bok choy, water chestnuts, yam and tofu are also great options. Just avoid choosing vegetables that have high moisture content. They are great main meal options which can be eaten on its own or with vegetables and noodles.
Wood ear mushroom/fungus is a very popular ingredient in Chinese cooking. They are widely available in Asian grocers and usually come in dehydrated form either whole or in stripes. Rehydration with hot water for 30 minutes is required before use. It adds a crunchy texture to soups, stir fries and dumplings.