Dumplings are a diverse , worldwide culinary staple featuring dough. Dumplings are simply made from flour, bread or potato and are often wrapped around or filled with vegetables, protein (beef, chicken, fish) or cheese almost alike with samosas or spring rolls. They are multifaceted as they are commonly boiled, pan-fried, steamed or even baked. Dumplings are of various types and are popular as well; they include the Chinese jiaozi, Japanese gyoza, Polish pierogi and the Italian ravioli.
The Chinese jiaozi dumplings or wontons are mostly filled with vegetable or shrimp and are often pan-fried, steamed or boiled. The Polish dumplings are mostly filled with meat (fish, beef or chicken), cheese or potato. There are vegetable dumplings or rather vegan friendly dumplings as well whish taste just as good as dumplings with protein options or fillings.
Dumplings are generally made by mixing water, flour and salt until the dough becomes smooth and pliable then allowed to rest.
Ingredients
- 2 cups green finely chopped cabbage
- 1/2 tsp kosher salt or normal salt
Filling
- 3/4 cup firm tofu
- 2 tbsp finely grated potato
- 1/2 tsp grated garlic
- 1 tsp grated ginger
- 2 tbsp minced green onion
- 1 1/2 tsp sesame oil
- 1 tsp light soy sauce
- 1/4 tsp sugar
- 1/4 tsp cooking salt or kosher salt
- 2 pinches white pepper
For Cooking
- 30-35 round dumpling wrappers
- 2-3 tbsp canola oil
- 1/4 cup water per each cooking batch
Procedure
To make this dumpling recipe, simply follow the steps below to the bit.
- First, you want to start by wilting your chopped cabbage. Toss the cabbage into a bowl, add the salt, mix and set aside for twenty minutes (use a timer). Grate your potato and do not do away with the liquid that leached out when you are grating as you will need that starchy juice for it’s binding power.
- Afterwards, grab a handful of the cabbage and squeeze out excess water as best as you can. Place the squeezed cabbage in a bowl for mixing the filling in.
- Add the potato and the starchy liquid into the bowl with the cabbage.; add your diced tofu(be sure to use firm tofu), finely sliced green onion, finely grated ginger, finely grated garlic, sugar, soy sauce, white pepper, salt, sesame oil and mix. Don’t worry even if it gets crumbly, everything will stick together better when steamed thanks to the potato.
- Next is the wrapping process; take one wrapper from the packet. Keep unused wrappers covered so they don’t dry out.
- Place a wrapper in your non-dominant hand . Dip your index finger in water and run it along the lower half of the wrapper (the edge closest to you). Place one table spoon of the filling in the center of the wrapper. Fold the wrapper over the filling, then seal with pleats like a little hand fan (if you can’t make the pleats, you can skip that and just seal it flat)
- Stand the dumpling upright with the pleats or flat seal on the top, and lightly press down to flatten the base. Shape gently into a slight curve. Place on a tray or work surface or table lightly dusted with corn flour or cornstarch. Repeat the process for the remaining dumplings. Keep the completed dumplings covered with a towel or cover with a cling wrap and place in the fridge to prevent them from drying out if you’re making ahead.
- Now we can cook the dumplings; use a large non- stick pan with a lid or a normal frying pan under very low heat. Add 1 tbsp oil over medium high heat. Pan fry about 12-15 dumplings or less if you are using a smaller pan for about 2 minutes until the base is golden brown.
- Pour 1/4 cup water over the dumplings in the pan- it will steam and bubbly vigorously! Place the lid on and steam for about 5 minutes or until the water in the pan has completely evaporated.
- Remove the lid; the water should have been driven off, and the wrapping should be semi-transparent (indicating it is well cooked). The base should be crispy again. If not, leave the pan uncovered for a bit until the base crisps up again in the oil.
- Now that our dumplings are ready, we can serve. Mix soy sauce and chili paste for dipping. Scoop the dumplings up with a spatula and place them on a serving plate. Serve with soy sauce and chili paste. You can dive into this tasty and nutricious dumplings with a hot cup of hot chai or a chilled cup of orange sunrise juice while another batch is cooking.
Enjoy!
