Gingery Cabbage & Mushroom Vagan
- 1h Prep Time
- 30m Cook Time
- 2h Ready In
These pan-fried dumplings feature a gingery filling of cabbage, mushrooms, and aromatics. They are made with either homemade eggless dough or store-bought wrappers, and served with a choice of dipping sauces.
Ingredients
- 680 g All-Purpose Eggless Dough
- 60 store-bought dumpling skins
- dried whole-cap medium shiitake (black) mushrooms
- 59.1 ml peanut oil divided
- 454 g fresh cremini or white button mushrooms finely diced
- 29.6 ml soy sauce
- 9.86 ml sugar
- 227 g green cabbage finely diced
- 118 ml celery finely diced
- 29.6 ml fresh ginger minced or finely grated
- 4 clove garlic minced or pressed
- scallions thinly sliced
- serrano chilies minced
- kosher salt
- 14.8 ml toasted sesame oil
Nutrition (per serving, estimated)
Estimated based off 11 of 15 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 20 mg
- Iron: 0.27 mg
- Magnesium: 4.57 mg
- Phosphorus: 23.8 mg
- Potassium: 81.7 mg
- Zinc: 0.17 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 680 g All-Purpose Eggless Dough
- 60 store-bought dumpling skins
- dried whole-cap medium shiitake (black) mushrooms
- 29.6 ml soy sauce
- 9.86 ml sugar
- kosher salt
- 14.8 ml toasted sesame oil
Prepare
- 59.1 ml peanut oil, divided
- 454 g fresh cremini or white button mushrooms, finely diced
- 227 g green cabbage, finely diced
- 118 ml celery, finely diced
- 29.6 ml fresh ginger, minced or finely grated
- 4 clove garlic, minced or pressed
- scallions, thinly sliced
- Mince serrano chilies
Let's Cook
-
Step 1.
Prepare the All-Purpose Eggless Dough according to the linked instructions, or set out 50 to 60 store-bought dumpling skins. Keep covered with a damp cloth to prevent drying.
-
Step 2.
Fill a small pot halfway with water, bring to a boil over high heat, then remove from heat. Add 4 to 6 dried shiitake mushrooms, fully submerging them under a smaller lid or plate. Let steep for 40 to 50 minutes until soft.
-
Step 3.
Using a slotted spoon, remove the softened mushrooms from the pot, reserving the soaking water. Squeeze out excess water from the mushrooms with your hands, then trim and finely dice them.
-
Step 4.
While the mushrooms steep, in a large skillet over medium-high heat, warm 2 tablespoons of peanut oil for 1 to 2 minutes until hot. Add 1 pound finely diced cremini mushrooms and the diced shiitakes. Cook, stirring occasionally, for 1 to 2 minutes until they begin to soften.
-
Step 5.
Add 2 tablespoons soy sauce, 2 teaspoons sugar, and ½ cup of the reserved mushroom water (avoid any grit from the bottom). Cook for 5 to 7 minutes, stirring occasionally, until the mushrooms are dry and no liquid remains. Transfer the mushrooms to a baking sheet in an even layer and set aside to cool.
-
Step 6.
In the same skillet over medium-high heat, warm the remaining 2 tablespoons peanut oil for 1 to 2 minutes until hot. Add ½ pound finely diced green cabbage, ½ cup finely diced celery, 2 tablespoons minced fresh ginger, 4 minced garlic cloves, 4 to 6 thinly sliced scallions, and 1 to 2 minced serrano chilies. Cook for 5 to 6 minutes, stirring occasionally, until the vegetables are dry and slightly softened.
-
Step 7.
Add 1½ to 2 teaspoons kosher salt and 1 tablespoon toasted sesame oil to the skillet, then return the cooked mushrooms. Cook for 1 to 2 minutes, stirring to incorporate. Transfer the filling to the baking sheet in an even layer and let cool to room temperature, about 30 minutes. Once cooled, cover and refrigerate for at least 30 minutes before using.
-
Step 8.
Form the dumplings according to the linked instructions, using the chilled filling. Place formed dumplings on a lightly floured surface or parchment-lined tray, covered, while you work.
-
Step 9.
Pan-fry the dumplings according to the linked instructions, working in batches if needed. Serve hot with your choice of dipping sauces.