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Dumplings with Vegan Mushroom and Walnut Filling

Dumplings with Vegan Mushroom and Walnut Filling

For the past few week, I am not sure why but I had this awful crave for dumplings, and I'm sad to admit I dealt with it for week because I was actively looking for them during all that time. 

The first day I got the intense craving, somehow, I convinced myself it would be much easier to just buy some next time I was out for dinner, but I was so wrong. 

You know that strange Universal law that comes into action when you want something very badly and all of a sudden that "something" disappears form the face of the Earth?

All vegan friendly dumplings in town seemed to have disappeared at the same!

To add to the Universe's bad prank I was being super lazy and didn't want to make them, which is absolutely silly since dumplings are such an easy thing to make, I guess we have the idea that dumplings are complicated to make and time consuming but this is far from being true. 

This week I finally made myself go to the market, buy some pre made gyoza wrappers and solve this craving issue for good. Let me share with you this simple yet delicious recipe so you don't have to go through this drama, ever.

As I said before, dumplings are very easy to make, this is my second attempt and I am very proud of how they came out, also, I realised that you can make the filling out of pretty much whatever veggies you find in the fridge, no special trips to the market required! 

The "hardest" part of making dumplings I would have to say is getting the filling ingredients thinly sliced, to get around this just throw all the ingredients in a food processor and you will be golden, much easier that cutting everything by hand.

After all that "hard" work, here comes the fun part, assembling and cooking the dumplings. You can either make one by one or set a dumpling assembly line if you have enough space, you'll need a flat surface to place the gyoza wrappers so it easier to add the filling, don't add too much or your dumpling will explode!  

To close the dumpling, place the wrapper on your hand, wet half of it with your fingers, here comes the tricky part, fold it in half, make sure the filling doesn't fall off! It happens, and yes, I am talking from experience!, now just press the edges and it should stick together.

The last step is to cook them, here is where you make or break your creation! You want your dumplings to come out golden crispy and hold nicely, so we'll need to fry them on both sides and steam them for a couple of minutes, it can all be done in the same pan. 

As you can see, dumplings are very easy to make, now the hard part will be not to binge next time you make them, but hey, no one is judging here!

Ingredients
7
Prep time
30 minutes
Total time
Category: Lunch, Dinner
Serves: 3
Allergens: Gluten, Mushrooms, Soy

Ingredients

For the filling

  • 12 oz mixed mushrooms (really thinly sliced)
  • 2 tsps soy sauce
  • 1 tsp toasted sesame oil
  • 12 cup walnut halves (crushed and roasted)

For the sauce

  • 2 cloves garlic (minced)
  • 4 tbsps rice vinegar
  • 4 tbsps soy sauce

For the topping

  • 2 medium scallion (thinly sliced)

For the gyoza

  • 30 gyoza wrappers
  • 3 tsps toasted sesame oil
  • 6 tbsps water

Directions

  1. Heat up 1/4 of the sesame oil in a frying pan and roast the chopped fungi for about 3-5 minutes on high heat and add the amount of soy sauce for the filling.
  2. In a bowl mix the mushrooms with the rest of the ingredients for the filling.
  3. To prepare the dumplings, on one of the gyoza wrappers place a small amount of the mushroom mixture, and wet half of the wrapper with your finger.
  4. To close it, put the dumpling on your hand, fold the wrapper in half and starting from the middle, press the the edges together with your fingers. Set them aside in a flat surface and repeat the process until you're out of filling.
  5. In a big frying pan heat some of the remaining sesame oil, place 8 dumplings in the pan (less if they overlap), and fry for about 1 minute on each side.
  6. Add to the frying pan 1 or 2 tbs of water (adjust accordingly if you have less dumplings in the pan), immediately put the lid and steam the dumplings until all the water is gone.
  7. Carefully take the dumplings out of the pan and repeat the process with the rest of the dumplings.
  8. Lastly, sprinkle the dumpling with the scallions and serve with the sauce on the side. Enjoy!

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