VEGETABLE DUMPLINGS
These vegetable dumplings are some of the best we've ever tried. The recipe is made with simple ingredients, and you'll never have to order takeout again.
Provided by Sarah
Categories Dim Sum
Time 3h20m
Number Of Ingredients 15
Steps:
- Start by making the dough for the dumpling wrappers. Put the flour in a large mixing bowl. Gradually add the water to the flour and knead into a smooth dough. This process should take about 10 minutes. Cover with a damp cloth and let the dough rest for an hour.
- In the meantime, make the filling. In a wok or large skillet over medium high heat, add 3 tablespoons oil and add the ginger. Cook for 30 seconds, until fragrant. Add the onions and stir-fry until translucent.
- Add the chopped mushrooms and stir-fry for another 3-5 minutes, until the mushrooms are tender and any liquid released by the mushrooms has cooked off.
- Add the cabbage and carrots and stir-fry for another 2 minutes, until the veggies are tender and all the liquid released has been cooked off. Transfer the vegetable mixture to a large mixing bowl and allow to cool.
- To the bowl, add the chopped chives, white pepper, sesame oil, shaoxing wine, soy sauce, and sugar. Season with salt to taste (though the soy sauce will usually add enough salt to the filling), and stir in the last 1/4 cup of oil.
- To assemble the dumplings, cut the dough into small tablespoon-sized pieces. Roll each out into a circle, and pleat the dumplings (see this post for step-by-step photos on how to fold a dumpling). Continue assembling until you've run out of filling and/or dough.
- To cook the dumplings, steam them or pan-fry them. To steam, put the dumplings in a steamer lined with a bamboo mat, cabbage leaf, or cheese cloth, and steam for 15-20 minutes.
- To pan-fry, heat 2 tablespoons oil in a non-stick pan over medium high heat. Place the dumplings in the pan and allow to fry for 2 minutes. Pour a thin layer of water into the pan, cover, and reduce heat to medium-low. Allow dumplings to steam until the water has evaporated. Remove the cover, increase heat to medium-high and allow to fry for a few more minutes, until the bottoms of the dumplings are golden brown and crisp.
- Serve with our favorite dumpling sauce!
Nutrition Facts : Calories 245 kcal, Carbohydrate 41 g, Protein 6 g, Fat 6 g, SaturatedFat 1 g, Sodium 361 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
SIMMERED GREENS WITH CORNMEAL DUMPLINGS
Provided by Edna Lewis
Categories Leafy Green Vegetable Side Kwanzaa Bacon Cornmeal Winter Collard Greens Mustard Greens Simmer Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 6 (side dish) servings
Number Of Ingredients 9
Steps:
- Score bacon 2 or 3 times (do not cut all the way through), then simmer in water in a wide 6-quart pot, covered, 1 hour.
- Discard any coarse stems from greens and coarsely chop leaves.
- Add greens, 2 1/2 teaspoons salt, and 1 teaspoon pepper to bacon and cook, uncovered, stirring occasionally, 25 minutes.
- Meanwhile, whisk together flour, cornmeal, brown sugar, baking powder, and 1/4 teaspoon salt, then blend in butter well with your fingertips. Stir in milk until just combined. Let dough stand 5 minutes.
- With wet hands, roll rounded tablespoons of dough into balls.
- Gently place dumplings on top of greens. Cook, covered and undisturbed, over low heat until greens are very tender and silky and dumplings are puffed and cooked through, about 20 minutes. Discard bacon. Season with salt and pepper.
GREEN DUMPLINGS
Flour dumplings combined with chopped wilted beet tops. The dumplings are boiled chilled and then heated up with chopped bacon and onion that has been browned. This is a dish we had in the fall every year at the time beets are harvested. It's not an exact recipe as there never has been one and the dumpling texture will vary each time. This is a comfort food favorite of mine every fall. They can be as a side dish, or I like them as a meal.
Provided by KATHLEEN Woller
Categories < 4 Hours
Time 1h30m
Yield 14 dumplings, 6 serving(s)
Number Of Ingredients 8
Steps:
- Clean, stem and chop beet tops. Wilt in a small amount of water in pan. Mix dry indgredients, adding eggs and milk, work in the cooled, chopped beet tops, this requires mixing with hands and it is quite messy.
- You are looking for a medium to medium firm dumpling so if mixture is too wet and sticky add flour, if too dry add milk.
- Once you mix, form into dumplings about 4x1 inch, drop into salted boiling water and boil until dumplings rise and are firm.
- Drain and chill.
- Chop bacon and onion into bite size pieces, brown, add dumplings to heat through and serve.
Nutrition Facts : Calories 814.5, Fat 55.4, SaturatedFat 18.6, Cholesterol 187.2, Sodium 1057.9, Carbohydrate 52.8, Fiber 2, Sugar 1.4, Protein 24
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