Pan-Fried Vegetable Dumplings
"[Photographs: Shao Z.] About the Author: I was born in Guangzhou, the birthplace of dim sum, and raised in the Chinatown neighborhood of Philadelphia. As a sibling-less child, cooking was a way to cure after school snack attacks and a way to keep myself entertain. That's how my love for food and cooking started, and it continues to grow. I blog at friedwontons4u.com and I am on twitter @friedwontons4u...."
INGREDIENTS
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For the Filling:
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1/2 cup finely diced carrot
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1/2 cup finely diced five spice tofu
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1/2 cup finely diced seitan
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1/4 ounce dried wood ear mushrooms, rehydrated and finely diced (about 1/4 cup)
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1 cup finely diced cabbage
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2 tablespoons minced garlic
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1 tablespoon minced scallion whites
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1/2 teapsoon sugar
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2 teaspoons sesame oil
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2 teaspoons soy sauce
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1/2 teaspoon white pepper powder
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1/4 teaspoon salt
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2 teaspoons cornstarch
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24 packaged dumpling skins (keep tightly wrapped until ready to use)
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1 tablespoon vegetable oil
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For the Dipping Sauce:
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1 teaspoon sesame oil
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4 teaspoons light soy sauce
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2 teaspoons rice vinegar
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1 scallion, sliced
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