steamed vegetarian dumplings and received some very useful feedback. My friend Nicki sent me her recipe and a few people suggested a dumpling press. So I am now revisiting dumplings with far more experience after making them many times last year.
My Legume Love Affair (#44), founded by Susan of the Well Seasoned Cook and hosted by Vanessa of Sweet Artichoke this month.
Previously on Green Gourmet Giraffe:
This time last year: Gang of Four meme
This time two years ago: Emergency Zucchini and Rice Burgers
This time three years ago: WTSIM … Fruit kebabs
This time four years ago: PPN #52 Gyoza and Salad
Nicki's Vegetarian Chinese Dumplings
Nicki says it makes 60-80, I half the recipe and get this many but as she says it is a different amount every time.
- 1 kg hard tofu (pressed tofu is ideal) crumbled
- about 40g (1 small packet) of sliced dried shiitake mushrooms, soaked and chopped
- 1 bunch spring onions, finely sliced
- 1 bunch coriander or basil, chopped (I don't use)
- 1 x 225g can of shredded bamboo shoots, drained and chopped
- a piece of ginger, finely grated, or more if you love it
- 1 egg for binding (1 egg is fine to use even if you half the other quantities, but an alternative vegan binder could be used such as chia seeds?)
- 4 tablespoons of soy sauce, or to taste
- 2 teaspoons of sesame oil, or to taste
- 1 carrot finely grated (optional)
- 60-80 gyoza or wonton wrappers*
Mix everything in a big bowl (except the wrappers!).
Fill your wrappers with a heaped teaspoon of filling, then pinch together in half-moons, or better still use a dumpling clamp. Wet the edges of the wrapper with a fingeritp dipped in water just before pinching or clamping (NB Nicki says you don't need to wet edges if you have a clamp but I find I do).
To freeze the dumplings without having them stick together, place them on a baking tray lined with baking paper (touching one another as little as possible), and freeze on the tray. When frozen, put into bags or containers.
Steam: arrange fresh or frozen dumplings on baking paper in a steamer insert and steam for about 15 minutes. This is my preferred method.
Boil: drop fresh or frozen dumplings into a pot of boiling water for a few minutes until they rise to the surface. Remove with a slotted spoon and enjoy dipped in a sauce. Nicki does this mostly.
Fry: (NB: if frozen, boil first.) Pan fry fresh or boiled dumplings in a bit of oil with a dash of sesame oil. Nicki calls this crispy deliciousness!
* In Melbourne you can buy large amounts of dumpling wrappers at Min Phat and other Asian groceries. Alternately you can make them. I am yet to try this but I have seen a traditional recipe at Poh's Kitchen (5 Oct 2011) and a gluten free recipe at Where's the Beef?
From Sam Stern's Eat Vegetarian
- 2 tsp graed fresh ginger
- 2 tbsp castor sugar
- 2 tbsp soy sauce
- 2 tbsp rice wine (I used mirin)
- 4 tbsp rice wine vinegar (I only used 2 tbsp rice wine vinegar and 2 tbsp ginger-infused vinegar)
Mix in a small bowl.
On the stereo:
Assembly: John Foxx