Vegetarian Dumplings with a Honey Soy Dipping Sauce recipe

My visit with son and daughter-in-law has given me the opportunity to try out my various vegetarian recipes. This particular recipe is a winner. DIL said that she loves dumplings but rarely finds any vegetarian ones on menus - most have pork or seafood/pork combinations. We were all happy with the culinary results and quickly ate most of the dumplings. Sadly, there were only enough left over for one person's lunch the next day.

I added chopped bean sprouts to this recipe because there were some in the fridge that needed using. What can I say, I rarely make a recipe exactly the way it's written. These dumplings turned out very good.

Vegetarian Dumplings with a Honey Soy Dipping Sauce

Ingredients for the dumplings:
1 cup finely chopped cabbage
1 cup finely chopped mushrooms
1 carrot grated
1 cup spring onions finely chopped
1 cup cilantro finely chopped
1 tsp sesame oil
Pepper sauce to taste
salt to taste
1 pack thick dumpling skins


Ingredients for *Dipping Sauce:
1 tsp ginger paste or minced fresh ginger
1/4 cup Soy Sauce
2 tbsps Honey
1/2 tsp sesame oil
1/4 tsp crushed red pepper
Roasted sesame seeds

Method:
1. Add the chopped cabbage and salt in a bowl and mix well. Set aside for 5 mins.
2. Squeeze excess water out of cabbage and place back into the bowl.
3. Add the chopped mushrooms, grated carrot, chopped spring onions, chopped cilantro, sesame oil, salt and pepper sauce and mix well. Taste and add salt and more pepper sauce if necessary.
6. Take a dumpling skin and place a spoonful of the vegetable mix in the center. Smear water around the edges of the dumpling skin and close. Repeat for as many as needed.
7. Take a pot and add water in it to fill about 1/4 of the pot.
8.Take a steel container smaller than the pot and place folded dumplings in the steel container and place the container into the pot and close the lid.
9. Let the dumplings steam for around 10-15 mins or until cooked and then remove.
10. In a bowl whisk together soy sauce, honey, ginger paste and sesame oil (can be prepared 1 day ahead). Cover and chill. Just before serving stir in sesame seeds.

*Emeril's Honey Soy Dipping Sauce