4CupsFresh Shiitake Mushroomsrinsed and minced (approximately 4 large fresh shiitake mushrooms or 165 grams)*
114 ounce Block Extra Firm Tofu, drained and finely crumbled by hand (397 grams)
2CupsCarrotfinely shredded (approximately 2 large carrots or 230 grams)
2CupsNapa or Green Cabbagefinely shredded (approximately 1⁄4 head of cabbage or 275 grams)
¼CupSoy Sauce68 grams*
½TeaspoonRed Pepper Flakesoptional (1 gram)
1CupFresh Green Onionchopped (80 grams)
50Dumpling Wrappersapproximately 350 - 400 grams*
Sauce Ingredients:
1TeaspoonGranulated Sugar5 grams
2TablespoonsSoy Sauce30 grams*
1TeaspoonFresh Garlicminced (4 grams)
1TeaspoonSesame Oil5 grams
1TeaspoonChili Oiloptional (4 grams)
1TablespoonGreen Onionsliced (4.5 grams)
1TeaspoonChinese Black Vinegar or Rice Vinegaroptional (5 grams)
¼TeaspoonRed Pepper Flakesoptional (0.5 grams)
Instructions
Prepare the dumpling filling:
In a large dutch oven over medium heat, add 2 tablespoons (28 grams) of sesame oil and heat until fragrant (approximately 1 minute).
Add the garlic and ginger and cook for 2 minutes, stirring often.
Add the mushrooms and tofu and cook for 5 - 8 minutes, stirring often. The mushrooms and tofu will begin to release water as they cook down.
Add the carrots, cabbage, soy sauce, and red pepper flakes and cook for 5 minutes, stirring often.
Add the green onions and stir while cooking.Continue to cook until the majority of liquid has cooked off. Do not allow the vegetables to burn and stick to the bottom of the pan.
Remove the pot from the heat and transfer the dumpling filling to a large bowl to cool.
Form the dumplings:
Place a single dumpling wrapper on a clean kitchen surface and scoop approximately 1 tablespoon of dumpling filling into the center of the wrapper. Have a small bowl of water nearby to dip your finger into. Using the water on your finger, drag it across half of the outside of the dumpling wrapper around the dumpling filling. Fold the dumpling wrapper in half and lightly press the ends together, pressing out any air from the dumpling before sealing it completely. You can now crimp the dumpling to create pleats along the top of the wrapper or join and pinch the two edges together to create a hugged pillow shape.
Cook the dumplings:
Place a large non-stick skillet over medium-high heat and add the remaining 1 tablespoon (14 grams) of sesame oil. Heat the oil until fragrant (approximately 1 minute).
Place the dumplings in a single layer within the skillet. Cook until the bottoms of the dumplings are a toasted golden brown color.
Pour approximately 1⁄4 cup (60 grams) of water evenly over the dumplings in the skillet and cover the pan with a lid to steam. Once the water has cooked off, turn the heat off and remove the dumplings from the pan.
Make the sauce:
Add all sauce ingredients to a small bowl and stir to combine. Taste and add any additional soy sauce, sugar, or chili oil if preferred.
Put it all together:
Serve cooked dumplings with sauce and enjoy. Store cooked dumplings or dumpling filling in a food-safe airtight container or resealable bag in the fridge for up to 4 days or in the freezer for up to 2 months.
Notes
Mushrooms: You can substitute 4 large portobello mushrooms or 12 ounces of baby bella mushrooms (also known as Cremini mushrooms) in place of the shiitake mushrooms.
Soy Sauce: You can use tamari, low sodium soy sauce, or coconut aminos as a substitute for regular soy sauce if preferred.
Dumpling Wrappers: You can use traditional dumpling wrappers, wonton wrappers, or gyoza wrappers for this recipe. I used the round dumpling wrappers but you can also use square wrappers.
Sugar: You can use brown sugar or maple syrup as a substitute for granulated sugar.