Vegetable Dumplings

Vegetable Dumplings

A combination of delicate vegetables married with the warmth of ginger and a splash of soy sauce make this classic dumpling a favorite and lends itself to steaming, boiling or panfrying for potstickers. I hope you enjoy.

Ingredients:

1 Tablespoon oil

1 - 1 1/2 Tablespoons ginger, finely minced
1 cup mushrooms, chopped

1 cup carrots, shredded and chopped
2 cups shredded Napa cabbage, chopped

1/2 cup bean sprouts, chopped

1/2 cup vegetable stock
1 1/2 teaspoon soy sauce
1/2 teaspoon sugar

salt and white pepper to taste
1 teaspoon non-GMO cornstarch dissolved in 1 Tablespoon water

25 dumpling wrappers

Heat the oil in wok or sauté pan over high heat, add the ginger and stir fry for a few seconds to release the aroma. Add mushrooms and carrots, stir fry for two minutes. Add the cabbage and bean sprouts, vegetable stock, soy sauce and sugar. Bring to a simmer and continue to cook until vegetables are tender.  Add salt and pepper to taste. While the liquid is bubbling, make a well in the center and slowly pour in the cornstarch mixture (called a slurry) and stir well to distribute the slurry through the mixture. Cook for about 1 minute for the sauce to become thickened. It will hold together when pressed with the back of a spoon. Remove from heat. Place in bowl and set aside to cool.

Preparing to Fill Dumplings:


When you work with dumpling, eggroll wrappers or rice paper, it is always very important not to let them dry out. Moisten a paper towel so that you can keep the package of dumpling wrappers covered as you work. Place your dumpling wrappers, the cooled vegetable filling, a teaspoon and the bowl of water on a clean, dry surface. Dumplings will be much less likely to stick to a surface if you lightly dust your work surface with cornstarch. Take a sheet pan or tray and also lightly dust that with cornstarch or cover with parchment paper. Keep the sheet pan near your work area. You are now prepped and ready to go.


Let's Make Dumplings!


This method of dumpling wrapping is called the Triangle Fold and is probably the simplest technique to master before you move on to more complex folds. I still like to use this method when I am making soup with wontons.

Photo Courtesy of Epicurious

Assembling Dumplings using the Triangle Fold:

Step 1: Place a dumpling wrapper in the palm of your hand. Dip a finger from your free hand into the water and run your finger around the edges of the wrapper to moisten. Spoon a teaspoonful of the filling in the center of the wrapper. Fold the bottom of the wrapper up to form a taco shape and start pinching one end of the wrapper to seal, heading towards the middle.

Step 2: When you’re about a third of the way towards the middle, use your index finger to push the middle of the opposite side of the wrapper all the way to the center until it meets in the triangle shape.

Step 3:  Using your thumb, middle, and index fingers, pinch the seams of your triangle dumpling to make sure it's sealed. Place the dumpling on your sheet pan.


Step 4: Repeat until all of the wrappers are filled.


You are now ready to steam, boil or pan fry your dumplings.

Photo Courtesy of Epicurious