Well I decided to try making home made dumplings for the first time after going to a friends house over Christmas and decided that it wasn’t as much work as I thought. Particularly since I discovered your could buy pre-made dumpling wrappers in the store! However, I invited guests over for dinner that were vegetarian…. so I decided to try an attempt at vegetarian dumplings.
Adapted from SmittenKitchen.com
1/2 cup coarsely grated carrots
1/2 cup shredded Napa cabbage
1 small package bean thread noodles
handfull of dried fungus
handful of dried Chinese mushrooms
1/2 package pressed tofu
2 teaspoons finely minced fresh ginger
1 tablespoon chopped cilantro leaves
2 minced cloves garlic
1 tablespoon soy sauce
1 tablespoon hoisin sauce
1 teaspoons toasted sesame oil
1 teaspoon chili oil
1 tablespoon fried onions in peanut oil
1 teaspoon vegetarian chicken seasoning
1 egg, lightly beaten
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 package dumpling wrappers
1/3 cup chicken stock or water
Mix the carrots and napa cabbage in a colander and sprinkle with salt. Place on a plate and leave for about 20 minutes to remove the water from the vegetables
Soak the bean thread noodles and fungus in boiling water for about 30 minutes to soften. Boil the dried mushrooms until soft. Drain all three until very dry, squeezing the water out of the mushrooms.
In a food processor place the first nine ingredients in a food processor scraping down the sides as required until well chopped.
In a large mixing bowl, add the contents of the food processor and the soy sauce, hoisin sauce, sesame oil, chili oil, onions, seasoning, egg, salt, and pepper. Lightly stir to combine.
Fill a small bowl with water. Remove 1 dumpling wrapper from the package. Place 1 teaspoon of the filling in the center of the wrapper, with your finger brush the edges of the wrapper lightly with water. Shape as desired** Set on a sheet pan. Repeat procedure until all of the filling is gone.
I found this blog on chow.com that demonstrates how to fold dumplings
Heat a 12-inch saute pan over medium heat. Brush with olive oil once hot. Add only enough dumplings to the pan so that they do not touch. Add about 1/3 cup of water to the pan and cover until all the water in the pan as evaporated. Remove the cover and let the bottom fry until a light golden crust as formed.
Chili Garlic Sauce
Dumpling Sauce with lemon juice