Pan Fried Vegetable Dumplings

For the past year my husband and I have been attempting to live more 'green'. One aspect of this is waste, and each week I buy only vegetables we need for specific dishes I have planned to cook. It is so rewarding to come to the end of the week and have an empty vegetable tray.

So as you know earlier this week I made baked rice paper spring rolls and I knew this would result in extra chinese cabbage and mushrooms in our fridge so I also planned to make vegetarian dumplings. I was inspired by 'For the Love of Cooking' and their gorgeous post for 'pot stickers'.

For the filling it was very similar to my spring rolls with chinese cabbage, carrot, mushroom, garlic, ginger, coriander, peanuts and red onion. I seasoned the mix with a little oyster sauce and sesame oil.
I bought the refrigerated round dumpling wraps from an asian grocery store. They are filled and then folded in half to a moon shape, sticking together with a touch of water.

I added the dumplings to a very lightly oiled hot pan and let them brown before adding a little water, putting the lid on and allowing them to steam.

My husband made up a delicious dipping sauce to serve.
I really loved them, I honestly shouldn't have a 'help yourself' communal plate as I just kept on eating and eating....