Vegetable Dumplings

Instructions

1. Heat 1 tablespoon sesame oil in a skillet over medium-high heat. Add 1 cup minced onion, to the skillet and cook, stirring frequently, until the onion is tender, about 3 minutes.
2. Add 1 ½ cups shredded cabbage, 1 cup shredded carrot, and 1 cup finely diced mushrooms to the skillet and cook until the vegetables are tender and all the liquid from them has cooked out, about 5-8 minutes.
3. Add in 1 tablespoon ginger paste and 1 tablespoon minced garlic and cook for another minute. Remove the vegetables from the skillet and add them to a bowl.
4. To the bowl, add 2 tablespoons minced green onion, 1 teaspoon soy sauce, and 1 teaspoon rice vinegar. Stir to combine well. Prepare a clean workstation with a small bowl of water and about 20 wonton wrappers,.
5. Take a dumpling wrapper in your hand and wet the edges with water. Place about 2 teaspoons of filling in the center of the wrapper.
6. Fold the wrapper in half, only pinching the center. Make three pleats on either side of the center and pinch the wrapper closed. One side of the wrapper should be smooth, and the other side should be pleated.
7. Set the assembled dumpling aside and continue with the rest of the wrappers and filling. Heat 3 tablespoons vegetable oil in the same skillet over medium-high heat.
8. Place the assembled dumplings in the pan, fat side down, leaving space between so the seam is facing up, and fry them, undisturbed, for 2 minutes.
9. Carefully pour about ¼ cup water into the pan with the dumplings and cover with a lid. Cook the dumplings until the water has evaporated and the bottoms of the dumplings have a golden crust.
10. Remove the cooked dumplings from the pan and continue cooking the rest until all the dumplings are done.