Vegan Shiitake Mushroom and Broccoli Dumplings (Vegan / Gluten-Free) - Susanna Foo

Welcome to Susannah Food Home Cooking. Today I'm going to make the vegan mushroom and broccoli dumplings. Since I opened my restaurant Susannah Food Chinese Cuisine in 1987, the wild mushroom always been the most popular dumplings. I update the recipe by adding broccoli to make the dumpling more simple and refreshingly light and delicious. In this recipe I will use 6 oz of shiitake mushrooms, 1 head of broccoli about 1 pound, 12 oz of onions, 6 oz of celery about 4 to 5 stalks, 1 tsp of cumin, 1 tsp of five spice powder, 1 tsp of kosher salt, and 1 tbsp of soy sauce. I use one package of dumpling wrappers. I prefer to use Twin Dragon and if you cannot find it, you can use Twin Marquis Shanghai dumpling wrappers and one cup of bread crumbs. First I cut the broccoli so only use the flowers. Then I blanch the broccoli in the hot boiling water for 2 to 3 minutes. Then I move the broccoli over to ice water to cool down and so it keep the green color. Then I strain out the broccoli and let it dry. I strain the celery and thinly slice it. Then I thinly slice the onions and last I will thinly slice the shiitake mushrooms. First I finely chop the broccoli using the food processor and I move into a large mixing bowl. Then I chop the celery and then the onion in the food processor and move into another bowl together. Heat 2 tbsp of oil in a non-stick pan. Then I saute the onions and celery over medium heat until the onions are translucent and slightly caramelized. Then I add the cumin, five spice powder, and kosher salt and cook for a couple minutes. Then I move and spoon to a plate and let it cool. Use the same pot, heat 2 tbsp of oil and cook the shiitake mushrooms until they are soft. Then add 1 tbsp soy sauce and move to a bowl until the mushrooms cool. Then I finely chop the mushrooms in the food processor. Once everything cool, I add the cooked onion and celery into the mixing bowl with the chopped broccoli and mix well. Then add the chopped mushroom and mix well together. And then you add 1 cup of breadcrumbs. The breadcrumbs will combine everything together and soak some of the moisture from the vegetables. First I wet the edge of the dumpling wrapper and place 1 tsp of stuffing into the middle and fold the wrap half moon shape and pinch the middle together. Then I pinch the edge one side and pinch the other side, making into a crescent shape. And follow this process until you use all the stuffing of the wrappers. It should make about 40 to 50 dumplings. Then you can pan fry the dumplings. This is the best way. We call it potsticker. The bottom is crispy, the top is steamed and soft. You heat 2 tbsp of oil in a medium non-stick pan. Then you put about 20 dumplings in the pan and pour a quarter cup of water over the dumplings. Then cover with a very tight lid. After the water has evaporated, remove the lids and check the bottom of the dumplings. See if they are slightly crispy and brown. If they are not, you can cook for a couple of minutes longer and then move to the plate. And then you can serve this dumpling with a dipping sauce with a quarter cup of soy sauce, quarter cup of water, 2 tbsp vinegar and with some julienne ginger. I hope you enjoy this meal. You can always find the full recipe in the description below. Happy and healthy cooking. See you next time.