Shiitake Mushroom & Cabbage Dumplings






16 Dumplings


16 Dumplings

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Prepare the filling:

Heat 2 teaspoons of the oil in a medium skillet over medium-high heat. Add the mushrooms and cook for 5-7 minutes, until they start to brown. Add the remaining oil and the cabbage, ginger, green onion, and white pepper and cook until the cabbage is wilted, about 2 minutes. Transfer to a plate and spread in an even layer to hasten cooling.

Prepare the dough:

In a large bowl, whisk together the teff flour, glutinous rice flour, tapioca starch and xanthan gum.

Drizzle the water evenly over the dry ingredients a little at a time, stopping to mix with a rubber spatula. Continue until all the water is incorporated and some shaggy clumps start to form. Knead with your hands for 1-2 minutes until the dough comes together and is smooth and gather it into a ball.

Cut the ball of dough into four pieces. Place one piece of dough on the work surface and the rest back in the bowl and tightly cover with plastic wrap so the dough doesn’t dry out.

Prepare the dipping sauce:

Combine all of the ingredients in a small bowl. Stir well to make sure the sugar is dissolved.

Make the dumplings:

Set a small bowl of cold water next to your work station. Sprinkle a little rice flour on the cutting board or work surface and on the rolling pin. Line a baking sheet with parchment paper.

Use your hands to roll the first piece of dough into a 4-inch log. Cut it in half and then in half again so you have 4 equal sized pieces.

Use a rolling pin to roll one piece of dough into a 4-inch circle and hold it in your non-dominant hand. Place about one tablespoon of filling in the center, dip a finger into the water and trace the edge of the dough, fold in half to make a half moon and press the edges to seal.

Lay each dumpling flat on the work surface and press around the edges with the end of a chopstick to make a pattern. (To get a perfect circle, you may roll a bit beyond 4 inches and then use a cookie cutter, jar, or mug that measures 4 inches.) Continue with the rest of the dough, transferring each dumpling to the parchment-lined baking sheet once formed.

Pan-fry the dumplings:

Heat 2 tablespoons of peanut oil in a large skillet over medium heat. Place the dumplings in the skillet and cook until golden brown on the bottom, 2-3 minutes. Carefully add 3 tablespoons of water to the skillet and immediately cover with a lid – keeping distance when you add the water and using the lid to prevent the oil and water from splattering on you. Cook for 3-4 minutes, until the dough is cooked through. Depending on the size of your pan, you may need to do this in two batches.


Transfer to a serving dish and serve with the dipping sauce.

You’ll know the dumplings are finished when the bottoms are golden brown and the tops are cooked through.


For the filling:

5 ounces shiitakes (2 c finely chopped)

1 cup finely chopped green cabbage

1-inch ginger, minced

2 green onions, minced

1/2 teaspoon white pepper

3 teaspoons peanut oil, divided

For the Dough:

1/2 cup teff flour

½ cup plus 3 tablespoons glutinous rice flour, plus more for dusting your work surface and rolling pin

½ cup plus 2 tablespoons tapioca starch tapioca starch

1½ teaspoons xanthan gum

⅔ cup room temperature water

For the dipping sauce:

1/4 cup soy sauce

1 1/2 tablespoons toasted sesame oil

2 garlic cloves, minced

1 tablespoon sugar

1 tablespoon toasted sesame seeds

1 teaspoon distilled white vinegar

1 tablespoon toasted sesame seeds

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