These dumplings are a nice alternative to my pork dumplings. Good if you’ve got vegetarian friends coming over.

These are a little harder to make than the pork ones because the filling is a little messier. I prefer to use pre-made wrappers for these to make the process a  easier.

Makes approx. 40 dumplings

Ingredients 

40 dumpling wrappers (or you can make your own with this recipe)
2cm piece of ginger grated
1 tbsp chopped garlic
1/4 head cabbage
2 spring onions
1 carrot
3-4 mushrooms
1 sml packet vermicelli
1 tbsp chilli paste with soya bean oil (or substitute for chilli paste)
2 tbsp soy sauce
1 tbsp sesame oil
dash of white pepper

Method 

Cover the vermicelli in warm water and sit for a 10 minutes until cooked. Finely chop ginger, garlic, cabbage, spring onions and mushrooms. Peel and grate the carrot.

Lightly steam the cabbage for a few minutes to let it shrink and soften.

When the vermicelli is cooked chop it into smaller strands to make it easier to manage. Place the vermicelli in a bowl with the rest of your ingredients and mix. Season with a dash of white pepper.

Hold a wrapper in your hand and fill with approx. 1 tsp of the vegetable filling, place some water around one side of the wrapper (I dip my forefinger in water and run this along one side) and seal by either pushing the sides together to seal or pleating the dumplings. To pleat the dumplings make four pleats on one side of the dumpling then put water on the other side and seal. Another option is to seal the dumplings and then pleat after sealed.

Once you have prepared all of your dumplings pop them in a large pot and cook them until they float to the top of the water (approx. 4 minutes). Transfer them to a lightly oiled frying pan and fry until golden brown.

Serve with some soy and a little chilli or you can use the dipping sauce in this recipe. Enjoy!