This recipe can work for both dumplings or wontons!
Ingredients
Wonton or dumpling skin
1 large handful dried shiitake mushroom
1 bundle bean vermicelli noodle
1/3 cabbage head
Chopped green onion
Soy sauce
Sugar
Salt
Black pepper
Ginger powder
Steps
- Soak the large handful of dried shiitake mushroom in a large bowl with lots of water for at least 4-5 hours. The longer you soak it the more flavor they’ll retain and the more concentrated the broth will taste. Sometimes I soak overnight. (see reference image below)
- Mushrooms are ready when there are no dry/hard parts of the mushroom. Remove from water. Put broth aside for later use.
- Mushrooms: on medium heat, start a non-stick pan with some oil. Dice the soaked mushrooms into little cubes, put into heated pan. Grab the soy sauce and do 1-2 circles around the pan. Add in a small spoon of sugar. Stir thoroughly and let cook for 5-10 minutes, until all the soy sauce and sugar is soaked by the mushrooms.
**Tip — add more sugar to taste, should taste a little sweeter than salty! - Glass noodles: heat a small pot of water for the vermicelli noodles. Once it’s boiling, put in the bean vermicelli bundle. Cook for 3-5 minutes. Noodles are done when they are fully transparent. Remove from pot and cut the noodles into small chunks. The smaller the easier it is to wrap.
- Cabbage: thinly chop 1/3 of a cabbage. On medium heat, start a pan with some oil. When hot, add in the cabbage, 1-2 pinches of salt, 1-2 pinches of black pepper, a tiny bit of ginger powder. Cook until cabbage is soft.
**Tip — add more cabbage if you want higher cabbage to mushroom ratio - In a large bowl, throw in the cooked mushrooms, glass noodles, and cabbage. Mix evenly. Optional to add in thinly chopped green onion. (see reference image below)
- Wrapping: get wonton/dumpling wrappers and a little bowl of warm water. Look up different ways to wrap based on your wrapper type. Be careful to not overstuff your wontons/dumplings. Better to fill less than more.
- Cooking the dumplings: in a non-stick pan, heat some oil on medium heat. Place in the dumplings. Once there is a light crispy layer on the bottom, pour in enough water to cover half the height of the dumplings. Cover the pan with a lid. They are done when all the water is gone. (see reference image below)
- Cooking the wontons: in a pot, boil some water. Place in the wontons. Cook until the skin is transparent. Heat the mushroom broth from earlier, add in a pinch of salt. After broth is done, add a squeeze of lemon juice. Put wontons in broth.
