Mushroom jiaozi dumplings
- Portion size: Makes 20-24 (enough to serve 4 as a starter)
- Hands-on time 1 hour
- Difficulty: medium
Jiaozi are a versatile Chinese dumpling. They can be served steamed, boiled or fried; filled with meat or veg and generally served with a black vinegar dipping sauce or in a soup. These mushroom jiaozi are vegan from chef Yvonne Poon and packed with three kinds of mushroom, including the firm, almost crunchy wood ear (also known as black fungus).
Wood ear mushrooms also make a star appearance in Yvonne’s steamed chicken recipe.
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Ingredients
- 1 dried shiitake mushroom
- 15g dried wood ear mushrooms (also known as black fungus)
- 4 chinese cabbage leaves, finely shredded
- 2 tsp salt
- 1 tbsp vegetable oil, plus extra to fry
- 1 large portobello mushroom, finely chopped
- 150g fresh shiitake mushrooms, finely chopped
- 1 tsp light soy sauce
- 2 tsp shaoxing wine
- Thumb-size piece ginger, finely grated
- 2 spring onions, finely chopped
- 2 tsp mushroom vegetarian stir-fry sauce (from Chinese stores or online – we used Lee Kum Kee)
- ½ tsp dark soy sauce
- ¼ tsp ground white pepper
- ½ tsp sesame oil
- 1 tsp finely chopped chives
- 5 pieces water chestnut, drained and finely chopped
- 1 pack round dumpling wrappers, defrosted if frozen (frozen gyoza wrappers work well)
- Chilli vinegar dipping sauce to serve (optional, see Know How)
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Method
- Put the dried shiitake and wood ear mushrooms in a large heatproof bowl and cover with the freshly boiled water. Cover and leave for 15 minutes. Put the cabbage leaves in another bowl and massage in the salt. Set aside for 15 minutes.
- Meanwhile, heat the vegetable oil in a large frying pan over a medium heat. Add the portobello mushroom and fry for 3-4 minutes, then add the fresh shiitake and fry for another 3-4 minutes until most of the moisture has evaporated. Stir in the light soy sauce and half the shaoxing wine, cook for 1 minute, then tip into a bowl.
- Drain the dried mushrooms, give them a squeeze to remove excess water, then finely chop and mix into the fried mushrooms. Drain the cabbage, then squeeze it and also add it to the bowl.
- Add the remaining shaoxing to the mixture, then add the rest of the ingredients (apart from the dumpling wrappers and dipping sauce) and stirwell. Take a wrapper, spoon 1 tsp filling into the centre, then run a wet finger dipped in water around the edge and fold in half, sealing the edges. Pleat the dumpling – only if you want to – then put on a plate. Repeat until all the filling is used up (about 20-24 dumplings).
- Heat a drizzle of oil in a large frying pan (one with a lid) over a medium heat. Put the dumplings in the pan, working in batches if you need to and leaving around
1cm between them. Fry for 2 minutes, then add 50ml water and cover. Leave to steam for 4 minutes, then remove the lid and cook for another 2 minutes – the bottom of each dumpling should turn crisp and golden. Serve with a dipping sauce (see Know How).
Nutrition
- 237kcals Calories
- 7.6g (0.8g saturated) Fat
- 6.2g Protein
- 33g (6.3g sugars) Carbs
- 4.3g Fibre
- 3.2g Salt
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