Sriracha Veggie Dumplings
If you haven’t been to Dumpling Time in San Francisco, you really do need to go! It’s definitely not the most vegetarian-friendly place, but the small number of veg options they do have are outstanding! I have adapted a few of their menu items to my taste AKA made them more spicy for all of you to try! These dumplings have all of the ingredients in the original dish, but I also added two types of mushrooms to make the texture more meaty in nature. Trust me even if you’re not the biggest mushroom lover, you will be able to eat so many of these in one sitting.
INGREDIENTS
Serves 4 as an Appetizer
1 Tsp Olive Oil
1 Tsp Sesame Oil
4 Oz Finely Chopped Portabella Mushrooms
3 Oz Finely Chopped Woodear Mushrooms
1/4 Finely Chopped Red Bell Pepper
1 Finely Chopped Zucchini
1 Tsp Grated Ginger
2 Minced Garlic Cloves
2 Chopped Green Onions (Green & White Part)
1/4 C Chopped Cilantro
1-2 Tsp Sriracha
2 Tsp Soy Sauce
1 Tsp Corn Starch
Salt & Pepper
1/2 C Water
24 Dumpling Wrappers
Extra Sesame Oil
Sesame Seeds, Sriracha, and Soy Sauce to Serve
OTHER NOTES
Make sure the plate you steam the dumplings on can fit into a pot with boiling water. I used a pretty small plate, and steamed the dumplings in batches. You can always steam in any method you prefer!
You can quickly pan fry the dumplings in sesame oil, soy sauce, and sriracha after steaming them to give them a more crispy texture.
INSTRUCTIONS
Heat up the olive and sesame oil on a non-stick pan on medium heat. Add all of the mushrooms, bell peppers, and zucchini. Cook through for 3-4 minutes until vegetable are soft.
Add in the ginger, garlic, green onions, and cilantro. Cook for another 2 minutes until fragrant. Add salt and pepper to season.
Remove the vegetable mix from the heat. Add in the sriracha, soy sauce, and corn starch. Give it a stir, and put the vegetable in the fridge to allow them to cool down (20 minutes) before filling the dumplings.
To assemble the dumplings, I highly recommend working on a flat surface with a cutting board to make the process easier. Keep the 1/2 cup of water close by, it will help seal the dumplings.
Lay out all of your dumpling wrappers. Spoon about 1 teaspoon of vegetable mix in the center of each wrapper.
Dip your finger into the water and line half of the dumpling wrapper (one at a time) with water using your finger. Fold over the dumpling wrapper to cover the vegetable mixture. Use a fork to crimp the ends of the dumpling to fully seal them. Any sealing method works, but this is the quickest version for me!
To steam the dumplings, spread a light layer of sesame oil on a microwave/heat proof glass/metal plate. Place as many dumplings as you can fit on the plate (I added about 6 for each batch).
Fill a pot half way with water, and bring the water to a boil. Carefully place the plate with dumplings in the pot and cover for 4-5 minutes until cooked through. Repeat this process for all of the dumplings.
If you’d like, you can also pan fry them! Add a few teaspoons of sesame oil to a pan. Place your steamed dumplings on the pan along with a teaspoon of soy sauce and sriracha. Give it a quick mix to evenly coat the dumplings, and then let the dumpling sit 1 minute on each side to achieve a crispy texture. Enjoy!