Ingredients for Filling
1 large eggplant diced
2 cup packed chopped baby spinach
1 can chickpeas drained and rinsed then crushed
1/2 small red onion diced
3 cloves minced garlic
1/2 tsp ground cumin
1/2 tsp paprika
1 tsp kosher salt
1/2 tsp black pepper
3 tbsp olive oil
Directions..In a wok or sauté pan..over a medium heat..coat with olive oil and add garlic and onion..cook for 1 minute..add eggplant and cook until cooked through approximately 7 minutes..add spinach, chickpeas cumin, paprika, salt and pepper..cook additional 2-3 minutes until spinach is wilted..drizzle with a little more olive oil, check for seasoning..remove from heat..allow to cool and refrigerate at least one hour in an air tight container until ready to use..
Ingredients for Dough
2 cups All Purpose Flour
Pinch Kosher Salt
3/4 cup Very hot water
1/2 tsp Olive oil
Put flour in a large bowl..add salt and mix to combine..combine Olive oil with hot water..gradually add the water in 3 separate steps..mixing well after each addition with chop sticks or a spatula until a shaggy dough forms..add a little more or less depending on your flour..do not exceed 1 cup water..
Turn dough onto a lightly floured surface, knead until smooth and springy,about 5 minutes, put the dough in a clean bowl and cover with a towel and let it rest 20 minutes at room temperature
Put rested dough on floured surface and knead for another 2 minutes..divide dough and roll into long cylinder…peel off a small piece and place on a floured surface..using your roller..roll from the middle outwards away from you,turning frequently trying to keep the dough round..using a round cookie cutter..cut dough and repeat..keeping surface floured..get it as thin as possible
Fill center of dough with a little filling..rub a little water around the outer edge of the wrapper…gently fold over into a half moon and pinch together with thumb and index index finger..repeat..
Line a bamboo steamer with parchment paper or wilted greens and place over wok with a few inches of water..and bring water to a boil..add dumplings without them touching and allow to steam for 12 minutes..serve immediately with chop sticks and dipping sauce…Enjoy!
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 ..cook filling day before and refrigerate in an air tight container and bring to room temp before using..