How to Make Pan-fried Veggie Dumplings at Home 学做自制素煎饺

It’s great time for us to sit around the table with friends and family again, to make some seriously yummy dumplings together! Lunar New Year is on the way, and dumplings are the most common dish on our holiday dinner tables. The cooking methods are super versatile, you can have them boiled in the soup, steamed and pan-fried.

Today, I’m making pan-fried dumplings with vegetable fillings. I’ve got really simple but flavorful ingredients: zucchini, carrot, corn kernels, tofu and mushrooms. The filling tastes naturally sweet, mild, moist, especially has a umami from the mushrooms. I add an egg in the filling to make it more compact when cooked. You can replace it with a teaspoon starch to make it vegan if you wish.
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Eat dumplings, be happy, have a brand new and fantastic year of 2020!

(For making 30 large dumplings)
Store-bought dumpling wrappers
(Or if you wanna try hand made from scratch: mix 300g white flour, 140g warm water and 1 tsp oil, knead the dough until the surface becomes smooth, set aside for 30 minutes, roll out to a long log shape around 3cm in diameter, cut into small pieces, roughly 10g each, roll out to a round shape with a rolling pin)
1 medium sized zucchini
1 medium sized carrot
250g firm tofu
Handful mixed varieties of mushrooms
Handful cooked corn kernels
1 large egg
Small piece of ginger
1/2 tsp white pepper powder
1 tsp sesame oil
5g corn starch
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1. Get the dumpling wrapper ready. Mix corn starch with 120ml cold water and a pinch of salt. Finely chop or shred all the vegetables. Give the zucchini and carrot a powerful squeeze, remove some of the moisture in the veggies to avoid a watery filling.

2. Combine all the vegetables, season with salt, white pepper and sesame oil, taste. Crack in the egg, mix thoroughly.

3. Add one spoon of filling to the middle of one wrapper. Dip some water on the edges of the wrapper, fold in half and pleat.

4. Put a nonstick pan on medium heat. Add a Tbsp oil and about 12 dumplings to the pan, cook for 1-2 minutes. Pour the corn starch mixture into the pan. Turn to low heat, put the lid on, let them steam for about 4-5 minutes. Take the lid off and let the water evaporate so the cornstarch mixture can form a crispy lattice.

5. Turn off the heat, serve the dumplings bottoms up on a plate, dip with your preferable sauce.
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