Spinach and bean curd, shaitake mushroom with chili soy dip

Place dried shiitake mushrooms in a bowl and cover with 1 cup hot water. Soak 20–30 minutes until soft. Reserve soaking liquid, squeeze mushrooms dry and finely chop them. Strain the soaking liquid and save 2 tablespoons to add flavor to the filling (optional).

Rehydrate mushrooms

Bring a pot of water to a boil, blanch chopped spinach 20–30 seconds until wilted, then immediately transfer to an ice bath. Squeeze out as much water as possible using your hands or a clean towel, then finely chop. Measure after squeezing.

Prepare spinach

Heat 1 tablespoon vegetable oil in a skillet over medium heat. Add minced garlic and ginger and sauté 30–45 seconds until fragrant. Add chopped shiitake and grated carrot and cook 2–3 minutes until softened.

Cook aromatics and vegetables

Add crumbled tofu, chopped spinach, green onions, 2 tablespoons soy sauce, 1 teaspoon sesame oil, 2 tablespoons cornstarch, reserved mushroom soaking liquid (if using), 1 teaspoon salt and 1/2 teaspoon black pepper to the skillet. Stir and cook 1–2 minutes to combine flavors. Taste and adjust seasoning. Remove from heat and let the filling cool to room temperature before wrapping.

Combine filling

Place a dumpling wrapper on a clean surface. Keep remaining wrappers covered with a damp towel so they don’t dry out. Have a small bowl of the 1/4 cup water nearby for sealing.

Prepare wrappers

Spoon about 1 tablespoon of the cooled filling into the center of each wrapper. Dip your finger in the water and moisten the edge of the wrapper. Fold the wrapper in half over the filling and press to seal, leaving air out. Optionally pleat the edge to create a tighter seal. Repeat until all wrappers and filling are used (should yield ~40 dumplings).

Fill and fold

Heat a nonstick or cast-iron skillet over medium-high heat and add 2 tablespoons neutral oil. When oil is shimmering, arrange dumplings flat-side down in a single layer without crowding. Fry 2–3 minutes until bottoms are golden brown. Carefully pour 1/2 cup water into the pan and immediately cover with a tight-fitting lid. Reduce heat to medium-low and steam 5–6 minutes until water has evaporated and wrappers are cooked through. Remove lid and cook an additional 30–60 seconds to re-crisp the bottoms. Transfer dumplings to a serving plate.

Pan-fry then steam (potsticker method)

Arrange dumplings in a single layer in a steamer basket lined with parchment or cabbage leaves. Steam over boiling water for 8–10 minutes until wrappers are translucent and filling is thoroughly heated.

Alternative: Steam only

Combine 4 tablespoons soy sauce, 2 tablespoons black or rice vinegar, 1 teaspoon sesame oil, 1 tablespoon chili crisp, 1 teaspoon sugar or honey, 1/2 teaspoon minced garlic and 1 tablespoon sliced green onion in a small bowl. Stir until sugar dissolves. Taste and adjust heat or acidity as desired. Sprinkle toasted sesame seeds on top if using. Serve alongside hot dumplings.

firm tofu (bean curd), drained and crumbled

fresh spinach, washed, stems removed and finely chopped

dried shiitake mushrooms

carrot, finely grated

green onions, finely sliced

fresh ginger, minced

garlic, minced

soy sauce

sesame oil

cornstarch (or potato starch)

vegetable oil (for cooking filling)

salt

black pepper

round dumpling wrappers (gyoza or wonton wrappers)

water (for sealing wrappers)

neutral oil (for pan-frying)

water (for steaming in pan)

black vinegar or rice vinegar

chili crisp or chili oil (adjust to taste)

sugar or honey

minced garlic

finely sliced green onion

toasted sesame seeds (optional)

Vegetable Dumpling

Make Vegetable Dumpling Recipe in just 1h . Spinach and bean curd, shaitake mushroom with chili soy dip

Vegetable Dumpling Recipe

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