An easy dumpling recipe is a fun dish to have to celebrate Chinese New Year (CNY). If you decide to have a healthier CNY spread, try preparing these vegetable dumplings as one of the many dishes on the menu. Asian vegetable dumplings are very easy to make. The filling of the dumplings can be prepared in advanced and you can always add your favourite vegetables in it. The dumpling skin can be bought at most Asian grocers.
It is really not an issue as both versions are just as tasty. Moreover, you may eat to your heart's content without feeling guilty. As dumplings symbolize wealth and prosperity because of its shape being similar to that of a gold ingot (sycee), this dish is perfect for family reunion or simply have it when you feel like taking a break from meat.
This recipe can be adapted to make it vegan or vegetarian friendly. Simply substitute oyster sauce with mushroom sauce. You may also add other vegetables such as paprika, napa cabbage, variety of mushrooms, peas, onions or even glass noodles.
In China, dumplings are enjoyed with Chinese vinegar, soy sauce and sometimes, a few slices of ginger as a dip. Dumplings can be eaten with hot sauces like sriracha but my favourite dips are homemade sauces such as sweet Thai chili sauce or 'sambal belacan'. These homemade sauces can be made in advanced and stored in the refrigerator for later use.
The filling of the dumplings may also be eaten as it is without being wrapped. It is light and healthy. Definitely a no fuss dish to have not only during CNY but any day of the year.
Heat oil in a pan and stir fry shallots until fragrant. Add shiitake mushrooms, carrots and french beans and cook for 30 seconds. Stir in tofu along with soy sauce and oyster sauce. Add chilies and cook for another 40-60 seconds. Leave to cool to room temperature.
Wrap a spoonful of stir-fried ingredients using the wantan skin. Use the beaten egg to bind the wantan skin together.
Heat oil in a pan at medium heat to sear the dumplings for 1 minute. Add water into pan until it covers 1/3 of the dumplings. Cover pan with the lid and allow dumplings to cook until skin turns translucent. Serve with some chinese vinegar and julienned ginger.
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