Three peking-style vegetable dumplings on a square white plate with a coriander garnish
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Peking-style Vegetable Dumplings

Peking-style Vegetable Dumplings is a traditional Chinese recipe for a classic dish of steamed wonton wrapper dumplings with a vegetarian filling that's finished by frying on one side and which is often served as a lucky dish for Chinese New Year. The full recipe is presented here and I hope you enjoy this classic Chinese version of: Peking-style Vegetable Dumplings.

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

4

Rating: 4.5 star rating

Tags : Vegetarian RecipesChina Recipes

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Vegetarian dishes are traditional on Chinese New Year's eve these can also be used to balance out the traditionally meat heavy New Year's day menu.

Ingredients:

4 tbsp vegetable oil
50g morning glory (water spinach), finely sliced (available in some Asian markets; substitute spinach if unavailable)
50g pak choi, finely sliced
50g fresh shiitake mushrooms, finely sliced
1 small red onion, finely sliced
25g bamboo shoots, finely sliced
50g beansprouts
small handful fresh coriander, finely chopped
1 red chilli, seeds removed, finely chopped
salt and freshly ground black pepper, taste
8 circular wonton wrappers (for vegan versions, look for egg-free wrappers)
1 tsp cornflour, mixed to a paste with 1 tsp water
vegetable oil, to shallow fry
hot and sour sauce, to serve

Method:

Heat half a tablespoon of the oil in a wok over high heat. Add the morning glory, pak choi, shiitake mushrooms, red onion, bamboo shoots and beansprouts and stir fry for 2-3 minutes, or until the vegetables have softened slightly.

Remove from the heat and add the coriander and chilli. Season with salt and freshly ground black pepper then sea aside to cool.

Lay the wonton wrappers on a clean work surface. Place one tablespoon of the fried vegetables in the centre of each wrapper. Using a pastry brush, brush the edges of each wrapper with the cornflour paste. Fold the sides together to create a semi-circular wonton shape.

Arrange the completed wontons in a steamer over boiling water, and steam for six minutes. Remove and allow to cool.

Heat the remainder of the oil in a shallow pan until hot. Place the steamed wontons one by one into the hot oil and cook on one side until golden-brown. Remove with a slotted spoon and drain on kitchen paper before serving.

Serve with hot and sour sauce.

Find more Chinese New Year dishes on the Chinese New Year recipes page.