Vegetable Dumplings With Dale Talde Recipes

VEGETABLE DUMPLINGS

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!

PRETZEL PORK AND CHIVE DUMPLINGS WITH TAHINI

Steps:

• For the tahini mustard: In a medium bowl, combine mustard powder with 1/4 cup plus 2 tablespoons water. Mix well. Add tahini, vinegar, sugar, salt, vegetable oil and sesame oil. Whisk until smooth. Cover and refrigerate until needed.
• For the filling: In a large bowl, thoroughly mix ground pork and ground fat back. Add chives, ginger, sugar, sesame oil, soy sauce, potato starch or cornstarch, white pepper and salt. Mix well.
• For finishing: Place a heaping teaspoon of filling in the center of a wonton wrapper. Brush the edges of the wrapper with water and fold it over to shape a triangle, rectangle or other flat shape, gently pressing the edges for a tight seal. Set aside.
• In a medium saucepan, combine 8 cups of water with baking soda, and bring to a boil. Working in batches, blanch the dumplings in the solution for 1 minute. Using a slotted spoon, transfer blanched dumplings to a tray, and brush on both sides with melted butter. Sprinkle very lightly with pretzel salt, bagel salt or Margarita salt.
• Place a large sauté pan over medium heat and add enough oil to lightly coat the pan. Working in batches without overcrowding, add dumplings and allow them to brown lightly on one side. Using a stiff spatula, turn them to brown the other side. Serve with tahini mustard.

VEGETABLE DUMPLINGS

Steps:

• Make the dipping sauce: In a small bowl, whisk the soy sauce, vinegar, brown sugar, ginger and sesame oil (if using) until the sugar dissolves. Cover and set aside.
• Make the filling for the dumplings: In another small bowl, stir together the scallions, soy sauce, hoisin sauce and ginger. Add 2 teaspoons canola oil to a large nonstick frying pan. Turn the heat to medium and warm up the oil for 2 minutes. Carefully add the cabbage, mushrooms and carrot and sprinkle with a pinch of salt. Cook, stirring often, until the vegetables are slightly softened, about 3 minutes. Add the scallion mixture and stir to combine. Transfer the dumpling filling to a medium bowl and let cool to room temperature. Wipe out the pan or clean it if necessary.
• Once the filling has cooled, assemble the dumplings: Put 1 cup water in a medium bowl. Sprinkle a large rimmed baking sheet with 2 to 3 tablespoons cornstarch, using your fingers to evenly distribute it.
• Lay 1 wonton wrapper on a clean work surface. Spoon 1 teaspoon of the dumpling filling in the center of the wrapper. Dip your fingers in the water and lightly moisten the edges of the wrapper. Fold the wrapper in half (if using squares, fold the wrapper in half diagonally to form a triangle) and press the edges together to seal. Place the dumpling on the prepared baking sheet. Repeat with additional wrappers and the remaining filling until you've used up all the filling. (At this point, you can freeze some of the dumplings in a single layer on the baking sheet. Once they are frozen, transfer them to a resealable plastic bag and freeze for up to 3 months. Don't thaw them before cooking, but add a few minutes to the cooking time.)
• Cook the dumplings: Brush the same frying pan with 2 teaspoons canola oil, set the pan over medium heat and warm up the oil for 2 minutes. Adding one dumpling at a time but working quickly, dust off excess cornstarch and add as many dumplings as will comfortably fit in a single layer in the pan (don't crowd them or they won't cook evenly). Let cook (no stirring!) until browned on the bottom, 2 to 3 minutes. Using tongs, gently flip the dumplings. Carefully pour about 1/2 cup water into the pan (it will bubble up and steam!). Cover and cook until the water is mostly absorbed, about 4 minutes.
• Transfer the dumplings to a serving platter and cover lightly with aluminum foil to keep warm. Repeat to cook the remaining dumplings, brushing the pan with 2 teaspoons canola oil before each batch.
• Serve dumplings warm, with the dipping sauce.

VEGETABLE DUMPLINGS

Steps:

• In large bowl combine carrots, scallions, cabbage, garlic and ginger. Add bean sprouts. Stir and add egg white to bind. Spoon vegetable mixture in center of wonton wrapper. Wet edge of wrapper with fingertips. Pull sides up to form a bundle and pinch together to seal. Repeat with remaining filling. In a large pot of boiling, salted water add dumplings. Cook for 2 - 3 minutes until dumplings float to surface and are cooked through. Drain and serve with soy sauce for dipping.

VEGETABLES AND DUMPLINGS

Steps:

• Combine the water, bouillon, and poultry seasoning in a large stock pot and heat until boiling.
• Add the onion, TVP, carrots, celery, and potatoes. Let cook covered for 10 minute.
• Meanwhile, prepare the dumplings by combining all the dry ingredients in a bowl and mixing well.
• Cut in the shortening with a pastry blender or two knives until the mix is the consistency of corn meal. (I didn't work it quite this long, my chunks of shortening were a little larger.).
• Stir in the milk and mix until the consistency of dough.
• Add the zucchini to the stew. Return to boiling.
• Drop in spoonfuls of dumplings into the stew.
• Cook uncovered at a low boil for 10 minutes.
• Cover and cook for another 10 minutes.
• Serve warm, leftovers can be frozen.

2-MINUTE VEGETABLE DUMPLINGS RECIPE BY TASTY

Steps:

• Add the mushrooms, cabbage, chives, cilantro, ⅛ teaspoon sesame oil, soy sauce, hoisin sauce, cornstarch, and salt to a mini food processor. Process until finely chopped.
• Add a heaping teaspoon of the filling to the center of a wonton wrapper. Dip your finger in water and brush over the edges of the wrapper, then fold the wrapper over itself into a triangle and press the edges together to seal, pressing out any air. Repeat with the remaining filling and wrappers.
• Add the wonton wrappers to a medium microwave-safe bowl. Pour in the hot water and remaining teaspoon of sesame oil. Cover with a microwave-safe lid or plastic wrap and microwave for 2 minutes, stirring halfway through, until dumplings are floating and the wrappers are translucent.
• Make the dipping sauce: In a small bowl, stir together the soy sauce, black vinegar, and chile oil.
• Transfer the dumplings to a plate. Serve with the dipping sauce alongside.
• Enjoy!