Summer Vegetarian Dumplings (Korean Pyeonsu)

By Kimchimari · 60 min

Ingredients

Instructions

1. Soak the dried shiitake in water for an hour or more, or in warm water for about 20 minutes for a quicker result.
2. Julienne the zucchini, toss with sea salt and leave for 10 minutes until limp.
3. Squeeze the salted zucchini in a cheesecloth or cotton bag to remove the excess liquid, then discard the liquid.
4. Squeeze the rehydrated mushrooms lightly, slice thick ones horizontally, then julienne and dice them. Season with soup soy sauce, regular soy sauce and sesame oil.
5. Halve the jalapeño lengthwise, remove seeds and white stem, then cut into strips and dice.
6. Saute the zucchini, mushrooms and jalapeño separately in a little vegetable oil over medium-high heat, for 30 to 40 seconds each.
7. Spread the vegetables on a plate to cool, then season with sesame seeds, black pepper and sesame oil.
8. Dust a tray with flour and set a small dish of water beside it. Place a wrapper in your palm, add a spoonful of filling, wet the edges, fold in half, then pinch and push the edges to form a square, sealing fully.
9. Line a steamer with cabbage or zucchini leaves, or cheesecloth or a silicone mat, then steam the dumplings for about 8 minutes until cooked.

Summarized from Kimchimari's video. Watch it for the details.

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