Steamed Vegetable Dumplings with Soy Ginger Dipping Sauce

Ingredients for Filling:*

4 tbsp canola oil
1 tsp ginger, minced
1 tsp garlic, minced
2 tbsp toasted sesame oil
½ c soy sauce
2 tbsp Hoisin sauce
3 c Shiitake mushroom, thin sliced
3 Chinese eggplants, skin on, diced
½ red bell pepper, diced
2 c baby bok choy, thin sliced

2 c leafy bok choy, thin sliced
1 c scallion, thin sliced
Olive oil
Salt and Pepper to taste

* makes approx 24 -36 dumplings

Ingredients for Dipping Sauce:

1/3 cup soy sauce
1/3 cup Rice Vinegar
1/3 cup thin sliced scallion
1 tbsp toasted sesame oil
1 tsp fresh minced ginger.

Ingredients for Wrappers:

2 c all purpose flour
Pinch Kosher Salt
¾ c very hot water
½ tsp olive oil

Directions:

  1. Prepare dumpling filling:

Prep ingredients as noted in ingredient list.  Heat canola over med /high heat.  Add garlic, scallion and ginger and sauté 1-2 minutes.  Then add eggplant, drizzle with olive oil and sauté 3-5 minutes.  (If mixture is too dry add a little cold water.)

Then add bell pepper, mushrooms, soy sauce and hoisin sauce and  cook 8 minutes turning frequently.

Finally add bok choy and sesame oil and fold until bok choy is wilted  Remove from heat, bring down to room temperature and set aside.  If desired, filling can be prepared a day in advance and refrigerated in an air tight container.

2. Start dumpling wrappers:

In a large bowl add flour and salt and mix with chop sticks or wooden spoon.  Gradually add water with olive oil in three separate steps, mixing well with chop sticks after each addition  until a shaggy dough forms,  Add a little more or less water  depending on your flour.  Do not exceed 1 cup water..

Turn dough onto a lightly floured surface and knead until smooth and springy, about 5 minutes.

Place dough in a clean bowl and cover with a towel and let it rest 20 minutes at room temperature

  1. Prepare dipping sauce:

Add all ingredients for dipping sauce to a bowl and mix well.  Set aside.

  1. Assemble dumplings:

Place rested dough on floured surface and knead for another 2 minutes.

Pull off fourth of dough and place on floured surface.  Using  your roller, roll from the middle of dough outwards, away from you.  Turn frequently to keep the dough round.  Once flattened, cut with a 3”round cookie cutter. Remove excess dough and repeat process to get dumpling round almost paper thin.   Repeat process to prepare dumpling wrappers.

Place 1 tsp of dumpling filling into center of dough.  Rub water onto outer edge of wrapper then gently fold over  gently fold over into a half moon.  Pinch together with pinch together with thumb and index index finger.  Repeat process on all dumplings.

  1. Steam your dumplings:

Line a bamboo steamer with parchment paper or greens and place over wok with a few inches of water.  Bring water to a boil until steaming the place dumplings in steamer (dumplings should not touch.) Allow to steam for 12 minutes.  Serve immediately with chop sticks and dipping sauce.  Enjoy!

Tips:

Roll dough out as thin as possible

Check water level of wok while cooking.

Most leafy greens can be substituted for bok choy.  Portobello can be substituted for Shitake

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