Homemade Vegan Dumplings (素菜锅贴)

omnivorescookbook.com

Aimée Moran

¼ cup dried shiitake mushrooms (7 to 8 small mushrooms) (*Footnote 1)

2 tablespoons dried wood ear mushrooms (or ½ cup minced bamboo shoots) (*Footnote 2)

½ pack dried rice vermicelli (*Footnote 3)

2 cups cabbage , shredded

½ block (225-g / 8-oz) firm tofu , crumbled by hand

1 cup carrot , shredded (about 4 carrots)

4 cloves garlic , minced

1 tablespoon ginger , minced

4 tablespoons peanut oil (or vegetable oil, separated, and more to fry the dumplings)

3 tablespoons soy sauce , separated

1 tablespoon Shaoxing wine (or dry sherry)

1 teaspoon curry powder

1 teaspoon maple syrup

½ cup green onions , finely chopped

50 packaged frozen dumpling wrappers , thawed OR homemade dumpling wrappers (*Footnote 4)

Directions at omnivorescookbook.com

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