
I love dumplings (or pot-stickers), but was intimidated by the task of homemade dough.
I recently revealed five essential kitchen gadgets for the home chef, including the food processor (I will always stress the importance of having one): a miracle tool that allows you to create restaurant quality food at home (including dough). With the touch of a button, complex tasks are made easy.
This recipe was, of course, inspired by my mother – who gave me the food processor that I obsess over today. The process was simple, albeit slightly time consuming; it was a successful effort in the kitchen and I would do it again and again.
Veggie Dumplings with Ginger Soy Vinaigrette
You will need
For the dumpling dough (makes 26 to 30 dumplings):
2 1/2 cups all-purpose flour
1/2 teaspoon sesame oil
1 cup boiling water
1/4 cup cold water
For the filling (makes two different types of dumplings):
Ginger/Eggplant/Red Pepper/Shallot/Garlic
1/2 cup minced ginger
2 cups chopped eggplant
1 cup diced red pepper
1 cup minced shallot
1/2 cup minced garlic
Leek/Mushroom/Carrot/Garlic
2 cups chopped mushrooms
1/2 cup minced garlic
1 cup chopped leeks
1 cup chopped carrots
For Garnish/Sauté:
1 cup chopped cilantro
1 cup chopped green onion
2 cups white bean sprouts
Step 1: Make the Filling Ginger/Eggplant/Red Pepper/Shallot/Garlic
1. Heat a heavy-bottomed saute pan on medium heat; drizzle olive oil in pan. Add shallots and cook until translucent; about 4-5 minutes
2. Add red pepper and cook until soft; another 5 minutes
3. Add eggplant and ginger; cook until flavors combine and eggplant is soft and cooked all the way through. Season with salt + pepper. Set aside
Make the Filling Leek/Mushroom/Carrot/Garlic
1. Heat the same heavy-bottomed saute pan on medium heat; drizzle olive oil in pan. Add leeks and cook until translucent; about 4-5 minutes
2. Add the carrots; cook another 5-7 minutes and add mushrooms and garlic. Deglaze the pan with some white wine (pour in a half cup; stir…it will scrape up all the yummy bits from the bottom of the pan) Season with salt + pepper. Cook another 5 minutes and set aside
Step 2: Make Dough and Prepare for Filling
1. Insert steel blade in food processor; place flour and sesame oil in food processor bowl. With machine running, add boiling water. Add 1/4 cup cold water, processing until ball of dough is formed
2. Place dough in bowl. cover with a damp towel. Let stand 15 minutes
3. Roll dough 1/8 inch thick on a lightly floured surfce. cut cricles wiht a 2 1/2 inch cookie cutter
4. place 3/4 teaspoon mixture on each circle. fold circle in half; pinch edges to seal. Repeat process until you have desired amount of raw, filled and sealed dumplings
Step 3: Cook the Dumplings (par-boil and fry)
1. Using a heavy-bottomed large sauce pan, bring salted water to a boil. Gently lower in raw dumplings, and par-boil for about 3 minutes. This helps cook in the insides without overcooking the skins (you will fry them so they are crispy). Remove par-boiled dumplings and set aside on paper towels to drain
2. Heat olive oil in a large, heavy-bottomed skillet until hot. Add green onions and cook another minute. Place half of the dumplings in the pan, cook covered over medium heat for 5-7 minutes, or until bottoms are crispy and tops are soft. Remove dumplings with a slotted spoon; repeat with remaining dumplings
3. Serve with bean sprouts, cilantro, and garlic-soy-vinaigrette. Soy delicious!
Garlic-Soy-Vinaigrette
1. Place 3 cloves of garlic, 6 tbsp soy sauce and 4 tbsp rice vinegar in food processor and blend until smooth