20 dumpling or gyoza wrappers (small, about 3.5 inches in diameters)
1 tablespoon vegetable or grapeseed oil
9 ounces button mushrooms or mixed mushrooms (I like to do half button mushrooms and half fresh shiitake mushrooms), finely chopped
4 ounces green cabbage, finely chopped
1/2 tablespoon sesame oil
1 tablespoon nutritional yeast
3 garlic cloves, minced
3 scallions, finely chopped
1 large whisked egg or 1 tablespoon ground flaxseed mixed with 2 1/2 tablespoons water for vegan recipe
Salt and pepper
Mix all the ingredients for the filling in a bowl and set aside.
Transfer the filling to a skillet, along with the oil, and cook on medium high for 7-10 minutes, until the mushrooms and cabbage are cooked. Return the filling to the bowl and let it cool until it reaches room temperature.
Take one wonton wrapper and place it near the palm of your hand. Scoop about 1 full tablespoon of the filling and place it in the center of the wrapper.
Seal the dumpling by wetting the edges with a little water (dip your index finger in water and run it across the edges of the wrapper).
Fold the dumpling in half and pinch the center of the wrapper opposite the palm of your hand, and press it against the flat side. The half of the wrapper that is in the palm of your hand stays flat the whole time, it never gets pinched. Now keep on pinching the same side until you get a fan like shape and press it against the flat side of the wrapper after each pinch (please refer to the photos in the post for a step-by-step tutorial on how to fold dumplings).
Place the dumpling on a plate and repeat until all the dumpling wrappers have been used.
Cover the bamboo steamer baskets with the liner they comes with, or with napa cabbage or a couple of layers of cheesecloth. If you are using a steaming device made of metal, you can use cooking spray to spray the bottom of the basket.
Place the dumplings in the basket in a single layer, making sure to leave a little space between each of them so they don’t stick together during the steaming process.
Pour 2 inches of water in a skillet and bring it to a boil. Cover the top basket with a lid and place the bamboo steamer in the skillet. Steam for 7-8 minutes.
Transfer the dumplings to a plate as soon as they are cooked and serve with dipping sauce.
Pan Fried Dumplings
In a large skillet over medium high heat, add 1 tablespoon vegetable oil and when the oil is hot, carefully place a few dumplings in a single layer making sure not to overcrowd the pan. Overcrowding the pan lowers the temperature of the skillet and makes the dumplings mushy. Make sure there’s enough space between each dumpling so they can move a little. I usually don’t put more than 8-10 at a time.
Add 3 tablespoons of water to the skillet and cover with a lid. Cook for 6-7 minutes or until all the water has evaporated. The dumplings are ready to eat at this point but I recommend leaving them in the pan for a little longer, until the bottom of the wrappers turns golden brown. Flip them and let the other side get a little color too.