Making a favorite dish that is #betterthantakeout is something that I’ve been working on this past month.
Since this happens to be the Chinese New Year I jumped into the create mode and made Chinese dumplings.
There were many recipes printed in several magazines last month. I decided to use the ingredients that appealed to me (translate that to the veggies I had in my fridge), apply the simple method that each recipe offered and made the dumplings.
Success! and another flexible recipe you can make your own.
When I made Pork Dumplings earlier this month I was prepared for a full day in the kitchen.
I didn’t know what to expect and was very pleasantly surprised that the entire process took 1 hour in total – cleaned up the kitchen and served hot dumplings for appetizers.
I know when you’re busy and have a hectic schedule you may not have an hour to play with a recipe, but the vegetable dumplings can be prepared in advance.
Follow through all the steps and stop at the boiling step. Keep the uncooked dumplings covered with a damp towel for a few hours. You can then cook them later in the day when you are ready to serve. They only take 3-4 minutes to cook and in less than 12 minutes the dumplings are ready to serve.
This vegetable dumpling recipe takes about 15 minutes (maybe a little less if your very organized) for the prep. All the fresh veggies are added to the chopper/food processor – done. Mixing together the sauce only takes a couple of minutes. Then just fill the wontons which can take about 10-20 minutes more.
Lay out the wonton wrappers, fill with 1 to 1 1/2 teaspoons of filling and fold up into a purse. Just squeeze together the wonton wrapper and be sure it sticks together (use water along the edge of each wonton). Set them aside on a plate until all the filling is used. Then just boil them a couple of minutes.
- 2 cups of broccoli slaw
- 6 medium button mushrooms
- 1 cup fresh chopped fresh spinach
- 2 tbls. chopped cilantro
- 1 clove garlic, minced
- 1 tbls. minced fresh ginger
- 2 tbls. low sodium soy sauce
- 3 tbls. corn starch
- 2 tbls. hoisin sauce
- 1 tbls. sesame oil
- round wonton wrappers
- 3 tsp. low sodium soy sauce
- 1 tbls. rice vinegar
- 1 tbls. sesame oil
- 1 tbls. chili sauce
- Add to the food processor, broccoli slaw, mushrooms, spinach, cilantro and garlic and pulse to a fine chop,
- In a small bowl blend the soy sauce and cornstarch, stir well until smooth. Add in the ginger, hoisin sauce and sesame oil and blend well.
- Pour the sauce mixture into the chopped vegetables. Blend well and drain excess liquid, using the back of a large spoon press on the veggies for quicker draining (see photo above), then pat the veggies dry with a paper towel.
- Lay out the wrappers on parchment or non-stick foil.
- Place about 1 to 1½ teaspoons of filling in center of wrapper. Brush water around the edges of the wrapper and gather the wrapper into its center to make a purse, pressing together the edges so they stick together.
- Set them on a plate making sure they do not touch each other.
- Bring a pot of water to boil and cook a few dumplings at a time. They only take about 2-3 minutes to cook.
- Remove from the boiling water with a slotted spoon and place on a platter making sure they do not touch each other while they are hot, or they will stick together.
- Combine all the ingredients into a small bowl and blend well. Taste and add more chili sauce if you like spicy or add more soy sauce and vinegar if too spicy.
Serve with the chili sauce and top with sesame seeds. I improvised by sprinkling chia seeds on the dumplings since I haven’t been able to find sesame seeds in my stores.
Enjoy vegetable dumplings for snacks, game day watching or appetizers for any gathering.