These local mushrooms are just too nice to throw any away – so I am trying to pop them into anything and everything that I can…and I thought that a vegetarian dumpling might be a nice little treat.
You can have these as a lunch – cooked as pot stickers… or even freeze some and include them into a chicken or veggie broth to make a filling dinner option.
3 cups wombok, shredded
1 cup tofu (any firmness), crumbled
1 cup fresh mushrooms, stems removed, chopped
2 cloves garlic, finely minced
2 teaspoons grated fresh ginger
1 tablespoon fresh chives, finely chopped
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 package of 50 dumpling wrappers
1 teaspoon cornstarch
1/4 cup cool water
3 tablespoons cooking oil, or more if needed