Dumplings!

Who knew homemade dumplings could be so easy! These veggie dumplings can have meat or tofu added to them or you can change up the filling. I really enjoyed the tangy/salty/crunchy taste that these little tasty guys contained! The dumpling wrappers can be found in the frozen section of most grocery stores and the ones I used are called Goyoza/Potsticker Wrappers  by Dynasty.  They are little round discs of dough and after last weeks attempt to make them myself, I realized this was the easier route. I equate it to making your own pasta vs. buying homemade pasta from a store. Makes 12

Ingredients

24 discs, thawed

1/2 cup shredded carrots

1/2 cup cooked mushrooms, diced

(I use a tbsp butter and cook them in a skillet for about 5 minutes stirring occasionally)

5 green onions, sliced light green and darker green parts

1 tbsp ginger, grated through a cheese grater on the fine side

1/2 cup napa cabbage, shredded 

1 tbsp soy sauce

1 tsp sesame oil (optional)

2 tbsp vegetable oil

1/3 cup water

Mix all ingredients (aside from discs)

Place one disc down on the counter and put about a spoonful of mixture

Wet another disc and fold over the top

Pinch the two discs together with fingers

Repeat for each dumpling

In a large pan, heat 2 tbsp of vegetable oil on medium

Place dumplings in oil carefully and let the bottoms brown (for about 5 minutes)

Pour in water and cover for 5 minutes, allowing steaming to occur

Eat with stir fry over brown rice or on their own