These vegetarian dumplings are a delightful treat, featuring a flavorful filling and a crispy bottom.
Heat a wok over medium heat and add a small amount of oil.
Ensure the wok is hot before adding oil to prevent sticking.
Sauté the diced red onion and minced ginger until fragrant.
Stir constantly to avoid burning the ginger.
Add the chopped shiitake mushrooms and cook until softened.
Cook until the mushrooms release their moisture.
Mix in the shredded cabbage, grated carrot, and chopped garlic sprouts. Cook until the vegetables are tender.
Avoid overcooking to maintain a slight crunch in the vegetables.
Season the mixture with white pepper, salt, and soy sauce. Stir well.
Taste and adjust seasoning as needed.
Transfer the mixture to a colander to drain and cool.
Draining removes excess moisture, ensuring the filling is not soggy.
Once cooled, mix in the chopped chives and cilantro.
Adding herbs at this stage preserves their fresh flavor.
Place a small amount of filling onto each wonton skin and fold into a half-moon shape, sealing the edges.
Use a little water to help seal the edges of the wrapper.
Heat a non-stick pan over medium heat and add a thin layer of oil.
Ensure the oil is hot before adding the dumplings.
Arrange the dumplings in the pan and cook until the bottoms are golden brown.
Avoid overcrowding the pan to ensure even cooking.
Add a small amount of water to the pan and cover immediately to steam the dumplings.
Be cautious of steam when removing the lid.
Allow the water to evaporate completely, then cook a bit longer to crisp up the bottoms.
This step gives the dumplings their signature crispy texture.
Serve the dumplings hot with your favorite dipping sauce.
Arrange the dumplings on a platter for an appealing presentation.
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