Laoban Livin' on the Vedge Dumplings

Details

Bursting with the earthy richness of shiitake mushrooms, fresh napa cabbage, tangy scallions, and kick of Chinese chili crisp, Laoban’s Vegetable Dumplings are a delicious vegan option for any day of the week. Developed in collaboration with Michelin-awarded chef Tim Ma, this recipe originated at Laoban’s renowned Chinese dumpling shop in Washington, D.C. Now, you can enjoy these handmade, craveworthy dumplings in the comfort of your own home, ready in just minutes. Perfect for unwinding after a long day or impressing guests during a casual gathering, Laoban brings the artistry and excellence of award-winning cuisine straight to your kitchen. Committed to quality, we use only the finest, all-natural ingredients and never include preservatives, bleached or bromated flour, or artificial ingredients in our products.

Ingredients

Cabbage, Shiitake Mushrooms, Scallions, Baby Bok Choy, Garlic, Chili Crisp (Soybean Oil, Chili Peppers, Onion, Soybeans, Sichuan Peppercorns, Sugar, Salt), Sesame Oil, Salt, Chinkiang Vinegar, Ginger, Soy Sauce (Water, Soybeans, Wheat, Salt)

Directions

Keep frozen. Do not thaw prior to cooking. Cook at home by steaming, boiling, or pan-frying. STEAM COOKING INSTRUCTIONS: Bring water to a rolling point, line steamer with parchment paper or cabbage. Place dumplings on a liner and steam for 12 minutes. BOILED COOKING INSTRUCTIONS: Bring water to a rolling boil. Add dumplings to water and boil for 8 min, or until dumplings bob to the top. (Do not boil Pork Soup Dumplings). PAN-FRIED COOKING INSTRUCTIONS: Heat 2 tbsp oil in pan over medium-high heat. Place dumplings in a pan. Add enough water to just cover the bottom of the pan, cover and cook for 5 minutes. Remove cover and keep cooking until water evaporates and bottoms are brown, about 5 more minutes.