Mushroom–Cabbage Dumpling Filling
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.
- 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
- 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.