These Asian dumplings are traditionally vegetarian but can also be stuffed with chicken, seafood, or vegetables. This recipe includes directions to make the wrappers. Or you can use refrigerated wonton wrappers from the produce section.
To prepare sauce, combine first 4 ingredients; set aside.
To prepare wrapper, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and water in a bowl. Turn dough out onto a floured surface; knead 5 minutes. Cover dough; let rest 30 minutes.
To prepare filling, heat a large non-stick skillet coated with cooking spray over medium-high heat. Add mushrooms; cook 3 minutes or until moisture evaporates, stirring frequently. Add cabbage; cook 3 minutes or until softened, stirring frequently. Stir in 2 tablespoons green onions and next 6 ingredients (2 tablespoons green onions through garlic); simmer 2 minutes. Remove from heat; set aside.
Divide dough into 4 equal portions. Roll each portion into a 1-inch-thick rope. Cut each rope into 12 equal pieces. Shape each dough piece into a ball. Roll each ball into a 4-inch circle on a floured surface (cover circles with a damp towel to prevent drying).
Working with 1 wrapper at a time, spoon 2 teaspoons mushroom mixture into center of wrapper. Fold in half. Fold top edge of wrapper at 1/2-inch intervals to form pleats, pressing against bottom edge to seal. Place dumplings, pleated sides down, on a large baking sheet dusted with flour; cover loosely with towel to prevent drying.
Line each tier of a 2-tiered (10-inch) bamboo steamer with 3 lettuce leaves. Arrange 6 dumplings, 1-inch apart, in each steamer basket. Stack tiers; cover with steamer lid. Add water to a large skillet to a depth of 1 inch; bring to a boil. Place steamer in pan, and steam dumplings 5 minutes. Remove dumplings from steamer. Repeat procedure with remaining lettuce and dumplings.
Heat 1 1/2 teaspoons oil in a large non-stick skillet over medium-high heat. Add 12 dumplings; cook 1 1/2 minutes on each side or until browned. Repeat procedure 3 times with remaining oil and dumplings. Serve with sauce.
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I made revisions as suggested in the recipe description to make these non-vegetarian (replaced part of the mushroom portion with surimi and ham). It made about 60 tasty dumplings using store-bought wonton wrappers. Takes quite a bit of time, as gyoza typically do. Froze the extras for a quick meal down the road.
We ate the dumplings steamed only, and they were delicious. I made these with nice meaty Italian mushrooms and regular white button mushrooms in place of the shiitake. I also used pot sticker wrappers instead of making my own. My 12 year old who loves pork gyoza ate these up. This is a "repeater!"
I was so excited when I tried this recipe. I'm sort of a lazy cook and usually let my husband do all the cooking. It's been awhile since I've been inspired...I made these last night for New Year's Eve apps and they were delicious! Very easy to make and I can't wait to do it again. My only mistake was not buying enough veggies to make more!
I am not sure if I sure be rating this because I modified the recipe a bit. I do not like mushrooms, so I subbed a full bag of veggie (fake meat) cruimbles. I also used premade wrappers from the Asian Store. They turned out great!
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