Veggie Dumpling Filling

Residency is in full swing now. Sarah has gotten up at 4 AM every single day this past week to go to work. I rarely see her prior to 7:30 or 8 in the evening. I have spent my first week down in the Emergency Department with most of my shifts running from 2 in the afternoon to 1-2 AM the next morning. Those days are a bit tougher considering we only get about 2-3 hours together. We both agree that it is both nerve-wracking and exhilarating to be making decisions that directly impact the well-being of our patients.

Without further ado, here is the addendum to the last post where I promised to share a veggie dumpling filling alternative.

Veggie Dumpling Filling

  • Carrots                                 2, peeled and shredded
  • Napa cabbage                     1.5 cups, diced
  • Shiitake mushroom         1 cup, diced
  • Egg                                        1
  • Garlic                                    3 cloves, minced
  • Ginger                                  2 T, minced
  • Sesame oil                           1 T
  • Soy sauce                             2 T
  • Oyster sauce                        4 T
  • White pepper                      1/2 T
  • Corn starch                           Varies

The directions are pretty much the same:

Place napa cabbage into a bowl and add salt. Toss the mixture and let it sit for around 10-15 minutes. By this time, the cabbage be leaking water on the bottom of the bowl. Squeeze out your cabbage and place it into a large bowl. To the same bowl, add egg, shredded carrots, shiitake mushrooms, garlic, ginger, sesame oil, soy sauce, oyster sauce, and white pepper. Use your hands and mix everything together trying to evenly incorporate all the veggies and sauces. Add corn starch to help bind it together.

You can also feel free to add bits of crumbled tofu if you want additional protein.



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