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Appetizers, Lunar New Year, Vegan

Vegan Shiitake Jiaozi With Black Vinegar Dipping Sauce

Vegan Shiitake Jiaozi With Black Vinegar Dipping Sauce
Mariah Tauger / Los Angeles Times

Be sure to seal the edges tightly when assembling these dumplings. Because there is no meat binder, a burst dumpling in boiling water will fill it with bits of vegetables and make the water murky. It’s best to make the ... Read more

3 hours. Makes about 50.

Mushroom Kale Filling

  • 8 dried shiitake mushrooms
  • 1 ¾ cups shelled edamame, thawed if frozen
  • ½ cup canola or vegetable oil
  • ½ medium brown onion, finely diced
  • 6 garlic cloves, minced
  • 1 ¾ pounds kale, stems discarded, leaves shredded
  • ½ teaspoon ground white pepper
  • Kosher salt
  • 1 piece (1 inch) fresh ginger, peeled and minced
  • 1 tablespoon plus 1 teaspoon vegan or vegetarian oyster sauce
  • 1 tablespoon plus 1 teaspoon soy sauce
  • 1 tablespoon toasted sesame oil

Golden Wrappers

  • 2 ½ cups all-purpose flour, plus more
  • 1 tablespoon ground turmeric
  • ¼ teaspoon kosher salt

Black Vinegar Dipping Sauce

  • ½ cup Chinkiang black vinegar
  • 1 tablespoon plus 1 teaspoon soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon chile oil
  • 4 garlic cloves, minced

Step 1Combine the vinegar, soy sauce, sesame oil, chile oil and garlic in a medium bowl. Stir until well mixed.


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