Anti Inflammatory Vegan Mushroom Dumplings

Total time1 hr 35 min

Prep time45 min

Cook time20 min

4.9

(24)

Anti Inflammatory Vegan Mushroom Dumplings

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Ingredients

4 servings

For the dough

2 cups all-purpose flour
½ tsp salt
¾ cup boiling water

For the filling

8 oz shiitake mushrooms, stems removed, caps finely chopped
8 oz cremini mushrooms, finely chopped
2 cups napa cabbage, finely shredded
1 tsp salt, for cabbage
3 scallions, thinly sliced (green parts only)
1 tbsp fresh ginger, finely grated
2 tbsp tamari
1 tbsp toasted sesame oil
1 tsp rice vinegar
½ tsp white pepper

For cooking

2 tbsp neutral oil (such as canola or vegetable oil), for frying
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.
⅓ cup water, for steaming

For the dipping sauce

3 tbsp tamari
1 tbsp rice vinegar
1 tsp toasted sesame oil
1 tsp fresh ginger, finely grated
1 tsp chili oil (optional)

Instructions

1
Make the dough: Whisk together the flour and salt in a large mixing bowl. Pour in the boiling water and stir with a fork until shaggy, then turn out onto a lightly floured surface and knead for 3–4 minutes until smooth and no longer sticky. Shape into a ball, cover with a damp towel, and rest for 30 minutes.
2
Prepare the cabbage: Toss the shredded napa cabbage with 1 tsp salt in a medium bowl and let stand for 10 minutes. Squeeze out as much liquid as possible with your hands, then transfer the cabbage to a large mixing bowl.

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