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.
I adapted this recipe printed in Stop & Shop's Savory Magazine. This recipe yields approximately 20 dumplings (yield depends on how much filling is added to each wrapper).
- 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.
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.