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Shiitake Mushrooms Cabbage Fried Jiaozi

O.M.Jioazi! These crispy, super golden vegan dumplings are too tempting to resist! They are so quick, simple, and easy to make, you won't be wonton take-out dumplings again! Cabbage, mushrooms, Foods® Autumnal Baked Sweet Potato Powder Powder, and a plethora of seasoning and spices meld together for a delectable, savory and umami flavor bomb. A definite crowd-pleaser!


Makes 28 Dumplings

Jiaozi Dough (4 inches in diameter):
250g all purpose flour
2 1/2 tsp Suncore Foods® Autumnal Baked Sweet Potato Yam Powder
160 ml boiling waters
1 tbsp oil
Pinch of salt

5 Shiitake mushrooms
200g cabbage
10g dried wood ear mushrooms
3 cloves garlic, minced
1 small onion, chopped
1 tsp ginger
1 fresh chilli, chopped
1 tsp sesame oil
2 tbsp cooking wine
2 tbsp soy sauce
2 tbsp hoisin sauce
1/2 tbsp white pepper
1/4 cup chopped green onions
Oil for frying

Dipping Sauce:
1 tsp chilli oil
1 tbsp black vinegar
1/2 tsp sesame oil
1/2 tbsp soy sauce
1 tsp sugar
Thinly slice ginger (optional)
In a small bowl mix together chilli oil, black vinegar, sesame oil, soy sauce, sugar and ginger.



1. Jiaozi Dough Method — Add the flour, Suncore Foods® Autumnal Baked Sweet Potato Yam Powder, and salt into a big bowl for easy kneading. Pour the boiling water+1 tbsp oil little at a time. it’s all depending on the quality of the flour, some may need 160ml of water and some may need less than 160ml to have perfectly knead dough. But remember not to knead immediately by hand as the water are very hot, use any utensils to mix it first once it cool off a bit then only you may knead with hand. Cover and let it sit for 10 minutes before rolling. Flour your workspace with cornstarch and roll out your dough into the round shape. Sprinkle your gyoza wrappers with more cornstarch before stacking them. Trust me, the wrappers love to stick together, so don’t be sparing with the cornstarch

2. Filling Method — Firstly chop the cabbage, wood ear and shiitake mushrooms. Heat oil and sauté the garlic, onions & ginger till fragrant. Then add in the fresh chilli, cabbages shiitake and wood ear mushrooms. Stir fry for 3 minutes or till the cabbages is soft. Then add in sesame oil, Chinese cooking wine, soy sauce and hoisin sauce. Lastly add the chopped green onions and white pepper. Let it cool completely. Take one piece of dumpling skin, moisten the edges with water. Add 1/2 tbsp of filling to the middle. Fold in half, crimp the edges with a fork to seal.

3. Heat oil in a wok, fry the dumplings till golden brown.

4. Transfer the fried dumplings to the plate, lined with paper towel. Enjoy with dipping sauce.