1 hour 5 minutes
Dumplings are traditionally found with a meaty-core, but I've substituted this with some tasty 'shrooms for you to enjoy!
3 + 1/2 cups of flour
1 cup water
1 tbsp grounded dried ginger root
1 large onion
2 cups of shiitake mushroom
1 + 1/2 cups of cabbage
1 1/2 cups of carrot
1 cup chopped garlic
1/2 teaspoon of white pepper
2 tbsp soy sauce
1 tsp sugar (your choice)
Splash of oil
Making the Dough
Place the flour in a large bowl. Add the water and knead together to create a smooth texturre.
Once completely mixed, cover the dough and let this rest for one hour.
Making the Filling
Place a large pan/wok over a medium-to-high heat for a couple of minutes.
Add some oil and the grounded dried ginger root to the pan.
Lightly cook the ginger root until aromatic, then add the large onion and stir-fry these together.
Next, add the chopped shiitake mushrooms and fry for another 4 minutes (until the mushrooms look tender and juicy).
In a mixing bowl, add the chopped garlic, white pepper, oil, soy sauce and a dash of sugar. Stir together whilst adding a pinch of salt throughout to taste.
Making the Dumplings
Cut the dough into small, tablespoon-sized pieces and roll these into a circle.
Add the filling inside the dumplings and fold over in a parcel.
Place these in a separate pan and fry them for 2 minutes.
Pour a fine layer of water into the pan while reducing the heat to medium-to-low after 2 minutes.
Allow these to cook for a couple more minutes (until the base of the dumplings are crisp and golden).
Remove from the heat and let them stand for a couple of minutes.
Serve and enjoy!