Only in the last few weeks have I realised that I don’t make as much Asian or Asian inspired food than I’d have liked to, and owing to that, I spent a good week researching every corner of the world wide web (if that’s even possible) and managed to get my hands on a few incredible cookbooks. Now be sure that apart from my baking condition, another condition will be added onto the list. Hey, no complains, right?
Here is a really easy and surprisingly restaurant-like tasting dumpling. Go gorge your heart out. They’re yum and trust me, once you pop, you can’t stop!
Vegetable Dumplings
Adapted from Smitten Kitchen, makes about 40 dumplings
Ingredients:
1. 1/2 packet firm tofu
2. 1/2 cup coarsely grated carrots
3. 1/2 cup shredded purple cabbage
4. 2 tablespoons finely chopped red pepper
5. 2 tablespoons finely chopped spring onions
6. 2 teaspoons finely minced fresh ginger
7. 1 tablespoon chopped cilantro leaves
8. 2 minced cloves garlic
9. 1 tablespoon soy sauce
10. 1 tablespoon hoisin sauce
11. 2 teaspoons warmed sesame oil
12. 1 teaspoon kosher salt
13. 1/4 teaspoon freshly ground black pepper
14. 35 to 40 small wonton wrappers
15. 1/3 cup water
Method:
1. Cut the tofu in half horizontally and lay between layers of paper towels. Place on a plate, top with another plate, and place a weight on top. Let stand 20 minutes. After 20 minutes, cut the tofu into 1/4-inch cubes and place in a large mixing bowl. Add the carrots, cabbage, red pepper, spring onions, ginger, cilantro, soy sauce, hoisin, sesame oil, salt, and pepper. Lightly stir to combine.
2. To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the tofu mixture in the center of the wrapper and shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.
3. Heat a 12-inch sauté pan over medium heat. Brush with vegetable oil once hot. Add 8 to 10 pot-stickers at a time to the pan and cook for 2 minutes, without touching. Once the 2 minutes are up, gently add 1/3 cup water to the pan, and turn the heat down to low, cover, and cook/steam through for another 4 minutes.
4. Remove wontons to platter and keep warm. Repeat until all the wontons are cooked. Serve immediately. Serve with the Simple Dipping Sauce.
Simplest Dumpling Dipping Sauce
Ingredients:
1. ¼ cup soy sauce
2. 1 tablespoon rice vinegar
3. 1 tablespoon hot sesame oil
4. 1 small clove garlic, minced
Method:
1. Just mix well to combine and serve along with the dumplings.
Feedback:
1. You can buy ready wonton wrappers or make your own dough at home.
2. The recipe can easily be halved, but as I found, after making the first batch, no one around you will let you stop until ALL the dumplings are in their bellies.
3. I found the balance of flavours to be incredible and such a healthy alternate for appetisers. They also freeze very well- so make, freeze and just cook when you want to eat!
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1. Asian Salad
3. Ramen Soup
