Vegetarian pan-fried dumplings

• 400 gr flour
• 1/2 ts yeast
• 200 gr lukewarm water
• 1/2 ts salt

Method

1. Dissolve the yeast in the water and let it rest for 5 minutes.
2. Mix with the flour and roughly mix to form a dough. Let it rest for 10 minutes, then knead again to get a very soft and smooth dough.
3. Form a ball and place it into a lightly oiled bowl, cover it with a damp towel or with cling film and let the dough rise for 30 minutes.
4. After the 30 minutes put the dough in the fridge until you need it, so it stops rising in the meantime.

• 6 large chestnut mushrooms
• 1 carrot
• 2 spring onions
• 200 gr cabbage
• 2 tb fish sauce
• 2 tb soy sauce
• 1 tb hoisin sauce
• 1 tb sushi rice vinegar
• 1 tb minced garlic
• 1 tb minced ginger
• 2-3 tb sesame oil
• dipping sauce (combine 2 tb soy sauce, 2 tb water, 1 tb white rice vinegar, 1 tb hoising sauce)

Method

1. Chop the mushrooms and cabbage as finely as you can and grate the carrot.
2. Heat the oil, then add the garlic and the ginger and fry them for 1 minute. Add the onions, then the mushrooms and cabbage and cook for a further 3 minutes.
3. Add the rest of the ingredients, turn the heat to medium-low and cook until the liquid evaporates. Let the filling completely cool down before using it.

• 3 tb vegetable oil
• 1/2 glass of water
• dough and filling from above
• corn flour or white flour for dusting

Method

1. Stretch the dough to deflate, then form a ball or a log and divide it into 24-26 equal pieces.
2. Roll each of them into a round ball, then flatten then into a circle by using your hands or a rolling pin.
3. Add 1 ts of filling in the middle of every circle and start pinching the edge to form pleats. Continue going circularly until the dumpling is completely closed. It doesn't matter if it's not perfect, they are going to lose some shape when cooking, anyway.
4. Place them on a floured tray until all the dumplings are sealed. Cornflour is best for this purpose as it prevents them from sticking and it also adds more crispiness when frying them.
5. Add the oil to a large frying pan and before it gets too hot place the dumplings in the pan, by keeping some distance between them as they will rise.
6. Carefully add the water into the pan (it's going to make a lot of steam ) and quickly cover with a lid.
7. Cook them covered for 7-8 minutes, you should hear the oil sizzling as the water evaporates. Remove the lid and fry them on both sides until they are brown and crispy. Serve them hot with dipping sauce