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Curried Vegetable Dumplings

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Servings: 64 dumplings
Course: Appetizer, Dim Sum, Dumpling, Main Course
Cuisine: Five Spice, Vegan, Vegetarian
Ingredients Method

Ingredients
  

  • 8 potatoes peeled and cubed
  • 6-8 carrots peeled and processed/diced
  • 4 onions fine dice by hand
  • 2 cups scallions diced
  • ½ cup preserved vegetables
  • 2-3 rounds soybean oil
  • 2-3 rounds sesame oil
  • 2 Tablespoons soy sauce
  • 2 teaspoons sugar
  • 1 teaspoon pepper to taste
  • 1 teaspoon salt
  • 4-6 Tablespoons curry powder
  • 1 bag panko
  • 50-100 dumpling wrappers round

Method
 

  1. Boil potatoes in lightly salted water until fork tender. Drain. Return to heat briefly to dry them for mashing.
  2. Mash potatoes while still hot. Add carrots, set aside.
  3. Add oil to wok. Stir fry until translucent.
  4. Add soy, sugar, pepper, salt, curry powder.
  5. Add potato/carrot mixture. Mix well.
  6. Add scallions and preserved veggies. Mix well.
  7. Turn off heat immediately, add panko.
  8. Fold according to drawing!