Mushroom Leek Chinese Dumplings

• Vegan

• Produce

  • 1 tsp Ginger, fresh
  • 1 lb Leeks
  • 1 lb Mushrooms
  • 1 1/2 lb Napa cabbage

• Condiments

  • 2 tbsp Liquid aminos or soy sauce

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Sesame oil

• Bread & Baked Goods

  • 40 Dumpling wrappers

Found on thejoyfulfoodie.com

Ingredients

• 1 lb mushrooms
• 1 lb leeks
• 0.5lb - 1lb napa cabbage
• 2 Tbs liquid aminos or soy sauce
• 2 Tbs sesame oil
• 40 dumpling wrappers
• salt and pepper to taste
• 1 tsp fresh, grated ginger (optional)

Directions

• Cut the dark green leaves off the leeks, leaving just the pale green and white parts. Cut this part in half and slice thinly. Place leeks in a bowl of cool water and swish to get rid of any dirt or sand. Remove the leeks from the water and allow to drain.
• Dice the mushrooms.
• Dice the cabbage.
• In a large pot, add a little olive oil (if desired) and cook the leeks a couple minutes until just softened.
• Add the mushrooms and cabbage and cook until softened, about 5 minutes.
• Season with salt and pepper to taste and cook until the mushrooms have reduced in volume, about 5 minutes more. Remove from heat and allow to cool.
• When mixture is cooled, add the liquid aminos/soy sauce, sesame oil and ginger if using and mix well.
• Place a couple teaspoons filling in the middle of each wrapper and fold as desired (instructions on how I wrap in the post above).
• Cook immediately or freeze for later.
• Steam for 10 to 12 minutes OR
• Boil by adding dumplings to boiling water and cooking until they float OR
• Heat a little oil in a fry pan over medium heat. Add the dumplings and about ¼ cup of water. Cover and cook about 5 minutes or until most of the water has evaporated. Remove the lid and cook 1-2 minutes more until the bottoms are browned and crispy.