Homemade veggie dumplings with whole wheat wrappers

On Sunday, I made a batch of veggie dumpling filling using onion, shallot, garlic, ginger, shitake and cremini mushrooms, and cabbage. Today, I made up a batch of whole wheat dumpling wrappers, using China Sichuan Food's Dumpling Wrappers recipe as my reference, but replacing ⅓ of the flour with whole wheat flour. I was able to use up ½ of the dough — creating twenty 16g wrappers — on the filling, freezing half of the batch for later.

The dumplings hit the spot and I think I'll use up the remaining dough on a batch of beef and onion filling I can make up with stuff in my pantry and freezer.