Vegetable Dumplings

These dumplings are delicious! They're good for about 2 days, and they freeze well. Serve with white rice.

Dough

1 cup boiling water

2 cups flour

1/4 tsp salt

mix together, knead for 5-10 minutes, cover in bowl for 30 minutes.

Filling

(mix together in a bowl)

1/2 cabbage, chopped small

1 carrot, grated and chopped

3 scallions, chopped

2 cloves garlic, chopped

6 shitake mushrooms, chopped

1/2 tbs ginger

1 egg

1 tbs soy sauce

1 1/2 tbs sesame oil

Roll the dough into 3 inch circles (should make 25). Add filling to the dough circles, fold in half, and pinch top together to form a dumpling.

Heat 2 tbs oil in a large skillet on medium heat and add the dumplings (it's ok to crowd them). Cook about 4 minutes, or until they're browned to your liking. Add 1/4 cup water to the skillet, reduce to a simmer, and cover for about 8 minutes. Uncover and cook until the water evaporates. This sounds like a lot of steps, but it really goes quickly.

Dipping Sauce

1/4 cup soy sauce

1/4 cup rice vinegar

1 tbs sesame oil

2 tsp honey

garlic and scallion garnish