Vegetable Dumplings

Steps

1. Finely chop the shiitake mushrooms and grate the carrot into thin strips.
2. Next, chop the onion and APPC cabbage and set them aside.
3. Over medium-high heat, sauté garlic, ginger, and onion for a few seconds until fragrant.
4. Add in your mushrooms, carrot, and cabbage; add salt to season and also draw moisture.
5. Stir-fry for 4 to 5 minutes to cook them down and set the mixture aside in a bowl to cool.
6. Next, chop Chinese chives or scallions.
7. Season the cooled filling with additional salt to taste along with sugar, white pepper, cooking wine, soy sauce, MSG, sesame oil, and give it a good mix.
8. Take 1/4 teaspoon of the filling into your dumpling wrapper and wet the edges with water.
9. Fold up your dumpling into a half circle then use your thumbs to pleat down both sides and seal your dumpling.
10. Oil a pan first, then place the dumplings on it and let them fry for a couple of minutes until the bottoms are brown.
11. Pop a little bit of water in the pan, close the lid, and let them steam to cook.
12. Wait for the water to evaporate before taking the dumplings out.