This is the kind of dish that looks really fancy, but is actually quite simple & fast to make…My boyfriend, who is of Chinese background, tells me that the authentic way to eat these Dumplings would be with Dark Rice Vinegar – but I’m not a huge fan of eating them that way, so I decided to make a Peanut Dipping Sauce (from You Won’t Believe It’s Vegan!: 200 Recipes for Simple and Delicious Animal-Free Cuisine), which I’ve also included. The cooking method is quite specific apparently: brown each on one side, then steam with a bit of water to cook the inside & soften the dough, and brown the other side. This produces the perfect Dumpling texture (alternatively, you could also boil these but the taste & texture will be different)… If you are not using a non-stick pan, don’t be surprised if you struggle to get them out – hence the name! Chinese tip: try popping the pan on a cold, wet towel and they should slip out nicely.
Ingredients: (makes 20-25 dumplings)
(everything cut small)
2 cloves Garlic, minced
1 Tblsp. Ginger, minced
handful Chives, chopped
1/2 cup thinly sliced Leek/Spring Onion – white part only for either
4 Shiitake mushrooms, diced
3/4 cup Carrots, shredded (about 1 small carrot)
1 cup White Cabbage (Napa), shredded
handful fresh Coriander
2 Tblsp. Soy Sauce
dash of Sesame Oil
pkt. Dumpling Sheets (can be found in most supermarkets in refrigerator or frozen section – defrost if frozen)
chopped Spring Onions for garnish
– Heat a little Oil in a large frying pan or wok on medium-high heat. Add Leeks/Spring Onions and stir-fry until beginning to soften. Add Garlic & Ginger and stir-fry 1 minute. Add the rest of the vegetables and stir-fry about 2 minutes, until beginning to soften. Mix in Soy Sauce and Sesame Oil, and stir-fry until combined, fold in Coriander. Remove from heat and allow to cool a few minutes.
– Prepare a small bowl with some water, and a large enough surface to put together the Dumplings. In the centre of each sheet, place a small amount of the vegetable filling and with your finger moisten the edge of the sheet with water. Fold each wrapper in half, into a triangle or half moon, and seal by pressing the edges with your fingers.
– Once they are all folded, heat oil in a large frying pan to cover the whole pan. Once very hot, add the Dumplings and let cook on high for 1 minute, or until brown on the bottom. Add about 1 Tblsp. Water and quickly cover with a lid, allowing Dumplings to steam for 2 minutes on low heat. Remove lid, flip Dumplings around and cook other side until brown, about 1 minute on high (add more oil if needed). Remove dumplings, garnish with Spring Onions and serve with dipping sauce.
Dipping Sauce: (I only made half a batch…)
1/2 tsp. Tamari/Soy Sauce
1/4 tsp. Ginger, minced
3 Tblsp. Rice Vinegar
3 Tblsp. Peanut Butter
2 Tblsp. Sesame Oil
2 Tblsp. Agave Syrup
1/2 cup Water
1 tsp. White Miso
pinch of Cayenne
Whisk together all ingredients in a medium sized bowl, or put in a food processor.