I made this giant plate of dumplings for dinner the other night, and felt just like Cher in Mermaids: fabulous.
These dumplings were delicious. No main course necessary.
4 ounces seitan
1 tablespoon minced fresh ginger
2 cloves garlic, minced
2-3 scallions, finely chopped
1 cup loosely packed shredded savoy cabbage
1 tablespoon finely chopped cilantro
2 tablespoons shredded carrots
1 teaspoon red wine or rice vinegar
1 teaspoon soy sauce
1 teaspoon sesame oil
1/2 teaspoon red pepper flakes
40-50 wonton wrappers
Combine all the ingredients (except the wonton wrappers) in a mixing bowl. Put a large pot of water on to boil.
Spoon about a teaspoon of the filling onto each wonton wrapper. Dip your finger in a bowl of water and gently trail it along the edges forming one corner of the wrapper. Fold the opposite corner onto the moistened one and press down to seal. Finally, fold the two distant corners over, slightly wetting one, so they join in the middle.
In batches, boil the dumplings for about 3 minutes, until they become translucent. Or saute the dumplings in a little grapeseed oil on a non-stick pan until nicely browned. You could also steam them. I didn't because I only have a metal steamer basket and I was afraid they would stick.
Serve with a dipping sauce comprised of some soy sauce, chives, water, and a few drops of sesame oil.
1 comments:
I made these little delights yesterday with the following modifications (transgressions...):
1. Instead of Seitan I used ground lamb (I trust the Seitan is delicious, but I was worried about finding it & already had lamb at home).
2. Instead of won-ton wrappers I had to use spring roll wrappers (the closest thing the grocery store had).
But... these were indeed delicious! I just wrapped them up and didn't boil or cook them afterwards for fear that all my hard work would be for naught. They were perfect as is, as my omnivore friends can attest.
I hope I don't get kicked off this wonderful blog for mentioning meat.
Forgive me,
Liz
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