dinner · vegetarian · vegan · dairy-free
Steamed mushroom and cabbage dumplings
A savoury shiitake and napa cabbage filling in tender steamed parcels. Cooking the filling dry first keeps the wrappers from going soggy.
- Time
- 40min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains wheat, soy and sesame.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
What did you use up?
Tick what's finished. The rest stays in your pantry.
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Have a tray ready for the finished dumplings and cover the spare wrappers so they don't dry out.
-
2
Chop the mushrooms and cabbage very finely and cook them in a dry pan until the liquid has gone. Season with the soy sauce and sesame oil, then let the filling cool.
-
3
Fill each wrapper, wet the rim and seal.
-
4
Steam over boiling water for about 8 minutes, until the wrappers are tender.
