Blue (blueheron) wrote in vegancooking,
Blue
blueheron
vegancooking

Gingery Dumplings

I have never been overly impressed with store bought dumplings. This is my favourite dumpling recipe. For a slightly less healthy version, but for added deliciousness, fry the dumpling in sesame oil after steaming them.

Gingery Vegetable Dumplings



Ingredients:

* 1/2 onion, diced
* 1/2 c shitake mushrooms, stemmed and chopped
* 1 c Napa cabbage, thinly sliced
* 1 carrot, peeled and julienned
* 2 Tb garlic, crushed
* 2 Tb ginger, julienned
* 1 Tb soy sauce
* 1 Tb sesame oil
* 1 Tb salt
* 1 ts pepper
* 1 bunch spinach leaves, washed and coarsely chopped
* 2/3 c green onions, thinly sliced
* round wonton wrappers
* water and cornstarch mixture, to seal
* canola oil or sesame oil, for frying

Method:

In a wok or heavy skillet, heat 2 tablespoons of canola oil. When hot, but not smoking, stir fry the onion until translucent. Add the next four ingredients, and saute just until the cabbage has wilted slightly. Remove from the heat and add the seasonings, spinach, and green onions. Mix all ingredients lightly and transfer the filling to a fine-mesh strainer and place in a larger bowl to drain. Use the back of a spoon, if necessary to push out the juices. Cool until it is easy to handle. (It is important to remove the excess liquid prior to wrapping.)

Place approximately one tablespoon of filling in each wrapper. (This may vary depending on the size of your wrapper. Avoid getting filling on the edges of the wrapper by reducing the amount of filling, if necessary.) Fold over in a moon shape, overlapping the edges slightly with your fingers. Any shape is fine, as long as the seal is tight. If the seal does not seem to close properly, brush the edges of the wrapper lightly with the cornstarch/water mixture, and then fold over. Place the dumplings on a wax-paper or flour-lined baking sheet while preparing the remaining dumplings.

Place the finished dumplings, without crowding, in a bamboo steamer lined with a thin layer of cabbage or lettuce. Steam until the dumplings are puffy and soft, approximately 8 minutes.
Tags: -favorite-recipes, ethnic food-chinese
Subscribe
  • Post a new comment

    Error

    Anonymous comments are disabled in this journal

    default userpic

    Your IP address will be recorded 

  • 4 comments