Cabbage and Mushroom Dumplings
Source of Recipe
From "The Complete Small Plates Cookbook" by America's Test Kitchen
Recipe Introduction
"A pan-fried dumpling is the perfect choice for a small plate: One bite is tantalizing, two bites are heavenly, and the third satisfies. For a hearty vegetarian filling, we combine cabbage and mushrooms. To remove excess moisture, we salt and drain the cabbage and chop and saut the mushrooms. Combining the ingredients and chilling the mixture prevents it from leaking out when we fill and cook the dumplings. To prevent the filling from becoming tough during cooking, we add egg whites. We arrange the dumplings in a cold, lightly oiled skillet before turning on the burner, then add water to the skillet and steam them until tender. As the dumplings cook, the egg whites puff up almost like a souffl, making the otherwise compact filling light and tender. We remove the lid and cook the dumplings uncovered until they develop a nice, flavorful crust. You will need a 12-inch skillet with a tight-fitting lid for this recipe. You can substitute wonton wrappers for the gyoza wrappers; wonton wrappers are smaller, so they will yield about 40 dumplings and you may need to reduce their steaming time slightly."
List of Ingredients
◦ 3 cups minced napa cabbage leaves
◦ teaspoon table salt, divided
◦ 8 ounces white mushrooms, trimmed and quartered
◦ 2 teaspoons plus 2 tablespoons vegetable oil, divided
◦ 4 scallions, minced
◦ 2 large egg whites, lightly beaten
◦ 4 teaspoons soy sauce
◦ 1 teaspoon grated fresh ginger
◦ 1 clove garlic, minced
◦ ⅛ teaspoon pepper
◦ 24 (3 -inch) round gyoza wrappers
◦ 1 cup water, divided, plus extra for brushing
Recipe
Toss cabbage with teaspoon salt in colander and let drain for 20 minutes; press gently to squeeze out excess moisture.
Meanwhile, pulse mushrooms in food processor until finely chopped, about 15 pulses. Heat 2 teaspoons oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add mushrooms and remaining teaspoon salt, and cook until liquid has evaporated and mushrooms clump and are starting to brown, 5 to 7 minutes. Transfer to large bowl and let cool for 15 minutes.
Stir drained cabbage, scallions, egg whites, soy sauce, ginger, garlic, and pepper into mushrooms. Cover and refrigerate until chilled, at least 30 minutes.
Working with 4 wrappers at a time (cover others with damp paper towel), brush edges of wrappers with water and place scant tablespoon of filling in center. Fold wrapper in half and pinch dumpling closed, pressing out any air pockets. Place dumpling on one side and gently flatten bottom. Transfer to baking sheet and cover with damp dish towel.
Brush 1 tablespoon oil over bottom of 12-inch nonstick skillet and arrange half of dumplings in skillet, flat side facing down (they may overlap). Cook over medium heat, without moving them, until golden brown on bottom, 3 to 4 minutes. Reduce heat to low, add cup water, and cover. Cook until most of water is absorbed and wrappers are slightly translucent, 8 to 10 minutes. Uncover, increase heat to medium, and cook, without stirring dumplings, until bottoms are well browned and crisp, 1 to 2 minutes; transfer to paper towel-lined plate. Wipe out now-empty skillet with paper towels and repeat with remaining oil, dumplings, and water. Serve.
Serves 6 to 8
❧ Scallion Dipping Sauce:
"For a milder dipping sauce, omit the chili oil."
◦ cup soy sauce
◦ 2 tablespoons rice vinegar
◦ 2 tablespoons mirin
◦ 2 tablespoons water
◦ 1 teaspoon chili oil (optional)
◦ teaspoon toasted sesame oil
◦ 1 scallion, minced
Combine all ingredients in bowl. (Sauce can be refrigerated for up to 1 day; let come to room temperature before serving.)
Makes about cup
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