In a large nonstick saute pan set over medium-high heat, add the vegetable oil and warm until shimmering. Add the onion and cook, stirring, until translucent.
Add all the remaining vegetables: cabbage, boy choy, carrots, corn, celery, mushrooms, and bamboo shoot. Cook, stirring from time to time, until the vegetables are soft but not mushy, about 10 minutes.
Add the Chinese cooking wine and soy sauce and simmer until the liquids are reduced by half. Add the ginger and sesame oil, stir well to combine, then stir in the cornstarch and water mixture, stirring vigorously to distribute it. Remove from the heat and stir in the coriander and green onions. Taste and adjust seasoning to taste.
Cool the vegetable dunmpling mixture completely before filling in dumpling wrappers.
MAKE-AHEAD TIP: You can prepare the vegetable dumpling mixture up to 1 day ahead. Refrigerate in an airtight container until ready to fill dumpling wrappers.
Recipe Credit: Adapted from chef Susur Lee.
Did you make this?
Tell me how you liked it! Leave a comment or take a picture and tag it with @foodnouveau on Instagram.