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Donna R. Luis

Shiitake Cabbage Dumplings

Tender wonton dumplings filled with shiitake mushrooms, cabbage, garlic, ginger, and green onion, served with a bold homemade Sichuan peppercorn, chili, sesame, and peanut dipping sauce.
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Prep Time 35 minutes
Cook Time 10 minutes
Freezing Time 10 minutes
Total Time 55 minutes
Servings: 20 dumplings
Course: Appetizer, Snack
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

For the Dumplings
  • Olive oil for cooking
  • 1.5 cups shiitake mushrooms finely chopped
  • 1/2 tsp white pepper
  • 1 cup green cabbage finely shredded
  • 1 green onion diced, plus more for serving
  • 2 cloves garlic finely chopped
  • 1/2 inch fresh ginger finely chopped
  • 1 tbsp low-sodium soy sauce
  • 1 tsp sesame oil
  • 1 tsp agave
  • 1/2 tsp salt
  • 20 square wonton wrappers
  • Water for sealing the wrappers
For the Dipping Sauce
  • 1 tsp Sichuan peppercorns
  • 2 tbsp low-sodium soy sauce
  • 1/2 tsp balsamic vinegar
  • 1/2 tsp white vinegar
  • 1 tsp chili powder
  • 1.5 tbsp sesame oil
  • 1 clove garlic diced
  • 2 tsp unsalted peanut butter

Equipment

  • Large skillet or frying pan
  • Mixing bowl
  • Baking sheet
  • Parchment paper
  • Small bowl for dipping sauce
  • Dry skillet or pan for toasting Sichuan peppercorns
  • Spice grinder or mortar and pestle
  • Large pot for boiling dumplings
  • Slotted spoon
  • Small pastry brush or clean brush for wetting wonton wrapper edges

Method
 

  1. Cook the Mushrooms: Heat some olive oil in a pan over medium heat. Add the finely chopped shiitake mushrooms and white pepper.
    Let the mushrooms brown slightly before stirring, then continue cooking for 5 minutes as they cook down.
    Transfer the mushrooms to a bowl and let them cool for 5 minutes.
  2. Combine the Filling: Add the finely shredded cabbage, diced green onion, chopped garlic, chopped ginger, low-sodium soy sauce, sesame oil, agave, and salt to the cooled mushrooms.
    Stir thoroughly until all of the filling ingredients are evenly combined.
  3. Prepare the Wrappers: Line a baking sheet with parchment paper. Take one square wonton wrapper and lightly brush water around its edges.
  4. Fill the Dumplings: Place 1 teaspoon of the mushroom-cabbage filling in the center of the wrapper. Avoid overfilling so the edges can be sealed securely.
  5. Fold the Dumplings: Fold the wrapper in half to form a triangle. Press out any trapped air and firmly seal the edges.
    Fold one corner inward, followed by the other corner, then place the completed dumpling on the parchment-lined baking sheet.
    Repeat with the remaining wrappers and filling.
  6. Chill the Dumplings: Place the assembled dumplings in the freezer for 10 minutes so they can firm up slightly before cooking.
  7. Toast the Peppercorns: While the dumplings chill, place a dry pan over medium heat.
    Add the Sichuan peppercorns and toast them until fragrant.
  8. Grind the Peppercorns: Transfer the toasted Sichuan peppercorns to a spice grinder or mortar and pestle, then grind them into a fine powder.
  9. Mix the Sauce: Add the ground Sichuan peppercorns, low-sodium soy sauce, balsamic vinegar, white vinegar, chili powder, sesame oil, diced garlic, and unsalted peanut butter to a bowl. Stir until combined, then set the sauce aside.
  10. Boil the Water: Bring a pot of water to a boil in preparation for cooking the dumplings.
  11. Cook the Dumplings: Add the dumplings to the boiling water in batches of 5–8 at a time.
    Cook for a couple of minutes, or until the dumplings float to the surface.
    When first adding them, gently stir them once to prevent them from sticking to the bottom, taking care not to handle them excessively.
  12. Drain the Dumplings: Use a slotted spoon to lift the cooked dumplings from the water and transfer them to a plate.
  13. Finish and Serve: Drizzle the prepared Sichuan sauce over the dumplings and garnish with additional diced green onion before serving.

Notes

  • Sichuan peppercorns are an important part of the dipping sauce because they provide their distinctive fragrant, slightly numbing character.
  • If using whole Sichuan peppercorns, toast them in a dry pan over medium heat until fragrant before grinding.
  • The dumplings can be frozen for longer storage. Freeze them completely on the baking sheet first, then transfer them to a freezer-safe container.
  • Frozen dumplings can be cooked directly from frozen according to the recipe instructions; thawing is not necessary.
  • If you do not have a spice grinder or mortar and pestle, place the toasted peppercorns in a kitchen towel and crush them with a rolling pin.
  • Ground Sichuan peppercorns can also be used in place of whole peppercorns.
  • Seal each wonton wrapper firmly and press out excess air before folding the corners to help keep the filling enclosed during boiling.