How to Make Pan-fried Veggie Dumplings at Home 学做自制素煎饺

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by Wanjing 婉菁

It’s great time for us to sit around the table with friends and family again, to make some seriously yummy dumplings together! Lunar New Year is on the way, and dumplings are the most common dish on our holiday dinner tables. The cooking methods are super versatile, you can have them boiled in the soup, steamed and pan-fried.

Today, I’m making pan-fried dumplings with vegetable fillings. I’ve got really simple but flavorful ingredients: zucchini, carrot, corn kernels, tofu and mushrooms. The filling tastes naturally sweet, mild, moist, especially has a umami from the mushrooms. I add an egg in the filling to make it more compact when cooked. You can replace it with a teaspoon starch to make it vegan if you wish.

Eat dumplings, be happy, have a brand new and fantastic year of 2020!

🍽️

INGREDIENTS

 (For making 30 large dumplings) 

Store-bought dumpling wrappers

(Or if you wanna try hand made from scratch: mix 300g white flour, 140g warm water and 1 tsp oil, knead the dough until the surface becomes smooth, set aside for 30 minutes, roll out to a long log shape around 3cm in diameter, cut into small pieces, roughly 10g each, roll out to a round shape with a rolling pin)

1 medium sized zucchini

1 medium sized carrot

250g firm tofu

Handful mixed varieties of mushrooms

Handful cooked corn kernels

1 large egg

Small piece of ginger

1/2 tsp white pepper powder

1 tsp sesame oil

5g corn starch

🍳

METHODS

➊

Get the dumpling wrapper ready. Mix corn starch with 120ml cold water and a pinch of salt. Finely chop or shred all the vegetables. Give the zucchini and carrot a powerful squeeze, remove some of the moisture in the veggies to avoid a watery filling.

➋

Combine all the vegetables, season with salt, white pepper and sesame oil, taste. Crack in the egg, mix thoroughly.

➌

Add one spoon of filling to the middle of one wrapper. Dip some water on the edges of the wrapper, fold in half and pleat.

➍

Put a nonstick pan on medium heat. Add a Tbsp oil and about 12 dumplings to the pan, cook for 1-2 minutes. Pour the corn starch mixture into the pan. Turn to low heat, put the lid on, let them steam for about 4-5 minutes. Take the lid off and let the water evaporate so the cornstarch mixture can form a crispy lattice.

➎

Turn off the heat, serve the dumplings bottoms up on a plate, dip with your preferable sauce.

Bon appétit!

Wanjing

婉菁

美厨娘婉菁是一位生活工作在新西兰的80后，她性格开朗、热爱自然、在结束她的Gap Year之后，把家安在了美丽的新西兰。

她非常热爱摄影，我们最开始是被她朋友圈的那些美食和大自然的美图吸引的，然后发现她还是一位十分了得的厨艺高手，所有她朋友圈的那些美食都出自她手，而且她还是一位素食者。在我们的盛情邀请下，她每月都会跟我们的读者们分享一道美食的心得。

让我们放下手中的手机，去菜场选购一下食材，一起来享受每月一次的美食体验吧！

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