Recipe from: www.seasonedvegetable.com/ginger-cabbage-dumpling/
For the filling:
1/2 head cabbage
3 carrots
1 small onion (or use a leek instead!)
3 cloves garlic
1 inch piece of peeled ginger (see note)
1/4 teaspoon salt
1/2 teaspoon ground white pepper
2 tablespoons peanut oil
1 tablespoon tamari or soy sauce
1 tablespoon unseasoned rice vinegar
1 tablespoon toasted sesame oil
For assembling and cooking the vegetarian dumplings:
1 package round dumpling wrappers
4 tablespoons peanut oil, divided
1 cup water, divided
For the dipping sauce:
1 tablespoon your favorite chili sauce or oil
2 teaspoons Chinese black vinegar or rice wine vinegar
1 teaspoon tamari or soy sauce
1 teaspoon toasted sesame oil
Cook the filling:
Combine cabbage, carrot, onion(or leeks), garlic and ginger in a food processor. Sprinkle in salt and white pepper. Process until ingredients are finely chopped. Heat 2 tablespoons peanut oil over medium heat in a large nonstick pan. Add the chopped vegetables and cook until vegetables are tender and any liquid has evaporated. Pour in tamari, rice vinegar and toasted sesame oil. Stir well to combine ingredients.Remove from heat and let cool to assemble dumplings.
Assemble the dumplings:
Keep the wrappers covered with a wet paper towel and remove one wrapper at a time. It's helpful to have a little dish of water (about 1/4 cup) on the side to help seal the wrappers. Spoon 1 to 2 tablespoons of filling into the center of a wrapper. Use your finger to wet the edges of the wrapper with water. Fold wrapper in half to create a little pocket and pinch the edge of the wrappers together. Working from one side to the other, pleat the wrapper with small, accordion folds until the dumpling sealed. You can pinch the pleats together to ensure they stay closed.
Place on a parchment lined tray and cover with a wet paper towel. The parchment reduces sticking and the paper towel prevents them from drying out while you’re wrapping more dumplings. Repeat with remaining wrappers and filling.
Cook the dumplings:
Heat a nonstick pan over medium high heat. Add 2 tablespoons of peanut or sunflower oil. Place dumplings in the pan and let fry about 3 to 4 minutes. Pour a few tablespoons of water into the pan until the bottom is just covered, exact amount will depend on the size of your pan. Cover with lid and reduce heat to low. Let the dumplings steam for 4 to 5 minutes, until the water has evaporated. Remove cover, increase heat to medium, and let fry another 1 to 2 minutes until dumplings are golden and crisp. Repeat with remaining dumplings, frying in batches. Mix together dipping sauce ingredients and serve alongside dumplings