Homemade Veggie Dumplings!

Want some amazing dumplings but don’t want to pay for takeaway? Just follow this recipe below! You could use premade dumpling wrappers…but then this wouldn’t be Honey Badger’s kitchen! Take the time to make wrappers from scratch for an out-of-this-world experience!

Ingredients:

• 3 1/2 cups AP flour
• 1 cup warm water
• 3 tbsp olive oil (the good shit)
• 1 yellow onion, finely diced
• 8oz white mushrooms, finely diced
• 1 1/2 cup cabbage, finely shredded
• 1 cup carrot, shredded (use a potato peeler)
• 6 cloves garlic, finely diced
• 1/2 tsp ginger powder
• 1 tsp white pepper
• 2 tsp sesame oil
• 3 tbsp sherry
• 3 tbsp soy sauce
• 1 tsp granulated sugar
• salt (to taste)

Instructions:

1. Make the dough for the dumpling wrappers by combining the water gradually into the flour in a large pot and knead until smooth (about 10 minutes)
2. Cover the mixed dough with a clean towel and allow to rise for about an hour
3. To make the filling, in a large pan heat olive oil over medium heat
4. Add the onions and cook until translucent, about 4-6 minutes
5. Add the mushrooms and cook for another 4 minutes before adding the cabbage and carrots, along with the ginger powder, and cook for another 2-3 minutes until everything is soft
6. Add the veggies into a large mixing bowl and incorporate the white pepper, sesame oil, sherry, soy sauce, and sugar and mix vehemently (season with salt to taste)
7. To make the dumplings, take out a small piece the size of a tablespoon and roll it out into a large, thin circle
8. Add filling into the middle of the dough before folding it over and pleating it with your fingers (or use a dumpling press, I highly recommend!)
9. Place prepared sealed dumpling on a baking sheet cover in parchment paper while you assemble the rest (doing the same steps each time)
10. Once done, to cook the dumplings I highly recommend pan frying them: heat 2 tbsp olive oil in a large frying pan over medium heat
11. Place the prepared dumplings in the pan and allow to sit, frying on one side for about 1-2 minutes
12. Add about 1/4 cup water to the frying pan and immediately cover, swirling within the pan while you reduce the heat to medium low
13. Once water has evaporated, remove the cover and allow to fry on the other dumpling side for another 1 minute before removing to a paper towel lined plate
14. Serve and….drum roll please….ENJOY!