penne a la Maggie: what's for dinner tonight: Chinese vegetarian dumplings

Ingredients:

Filling:

1 package of dumpling wrappers (wonton wrappers will work as well)

2 packages of vegetarian ground beef (14 oz. each)

4 cups of Napa cabbage (about 4 big leaves), finely chopped

3 cloves of garlic, minced

1/4 of an onion, minced

1 inch piece of ginger, minced

1/4 cup of green onion, finely chopped

1/16 cup of cilantro, finely chopped

1 large egg

1 tbsp. of sesame oil

2 tbsp. of rice wine

2 tbsp. of soy sauce

1/4 tsp. of ground white pepper

1/4 tsp. of ground black pepper

1 big pinch of salt

Dumpling sauce:

Half soy sauce

Half black vinegar

Add chili oil, sesame oil, minced raw garlic or chopped Thai chili peppers, depending on your preference. I usually add Sriracha chili paste, along with some sliced chili peppers, soy sauce, vinegar and sesame oil. YUM.

Empty the vegetarian ground beef into a large mixing bowl. Set aside.

Chop and mince the ginger, garlic, onion, green onion and cilantro. Add to the veggie meat.

Add in the egg, sesame oil, wine, white pepper, black pepper and salt.

Use a large flat spoon (I prefer digging in with my hands), and mix everything evenly. It may be easier to just mush it with your hands and knuckles, the filling can get clumpy otherwise!

Prepare a baking sheet by sprinkling flour, to prevent sticking. Use a small spoon and add a spoonful of filling to each dumpling wrapper. Fold the wrapper in half, and coat the outter inside with warm water (using your fingertips). Gently close the wrapping by squeezing together the two opposite sides.