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Mushroom–Cabbage Dumpling Filling

Mushroom–Cabbage Dumpling Filling Related:   appetizers, Asia, kid-friendly, low-fat, pareve, Shabbat, vegan, vegetables & legumes, vegetarian

Prep time: 15 minutes

Cook time: 5 minutes

Yield: Filling for 40–50 wrappers (about 1 package)

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Using the Szechuan flavor trifecta of ginger, garlic and scallions, any protein from ground chicken to tofu can be turned into dumpling filling. For my dumpling Shabbat, I made ginger-chicken, garlic-beef, tofu-kimchi and mushroom-cabbage fillings. The fillings stay fresh in the fridge for up to two days and are easiest to work with when chilled.

Ingredients

  • 1 8-ounce package mushrooms, preferably shiitake
  • ½ head green cabbage, finely shredded
  • 4 garlic cloves, minced
  • 2 tablespoons sesame oil
  • 2 tablespoons soy sauce
  • 2 tablespoons grated ginger

Preparation

  • Chop the mushrooms into small pieces. Combine all the ingredients in a bowl, and mix together either with a fork or your hands. Keep in the fridge until ready to fold into dumplings.

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