Friday, June 5, 2009
Homemade Vegetable Dumplings
This was not just an experiment in making dumplings; this was an experiment to use up vegetables sitting unused in the refrigerator. My mom bought some mushrooms last week to make stir-fried egg noodles, but we made Bun Bo Hue instead. So, the mushrooms were just sitting there for a while and I kept saying I'd make something with them. I decided to try my hand at dumplings! There were also leftover cabbage, carrots, and onions that I knew I could use. So, this morning, I got up, made myself another french toast with cinnamon apples and began preparing the dumplings!
It took 3 whole to get it all done. I didn't really measure anything out; rather, measured using my eyes. I felt so pro by not using a recipe, because that's how real cooks do it. Good food comes from feeling, not written instructions. At the beginning of making the actual wrappers, it was difficult and the dumplings were shaped funny. Eventually I found a better way to fold the seams together. Since I didn't measure, I can only rough out the recipe for you guys here. Just add what seems necessary to make it work! This made about 20-25 dumplings for me, with a little filling leftover which I just ate with my lunch cause I didn't have time to make more wrappers.
6-7 large mushrooms, diced
2 carrots, finely diced
1/4 white onion, diced
1/4 head of cabbage, diced
(Use less onion and carrot compared to the mushroom and cabbage. Also, make sure sure sure! that you cut the carrots small!)
Soy sauce (2-3 teaspoons?)
Sesame oil (1-2 teaspoons?)
Rice vinegar (1-2 teaspoons?)
Flour (about 1 1/2 cups)
1. Mix the vegetables together with the soy sauce, sesame oil, rice vinegar, and black pepper, adjusting the seasonings to taste.
2. Mix flour with enough water to produce a dough ball that sticks only a little but also slightly recoils when stretched.
3. Take an approximately 1 1/2 inch ball of dough and stretch out to a thin oblong shape. Place 2 teaspoons of filling in the center. Starting from one side, pinch up both edges up and over the filling. Pinch up the seams outward so the dough isn't too thick there.
4. Prepare a steamer and steam the dumplings. I think I steamed them for 5-8 minutes.
5. Enjoy by themself, or with soy sauce or sweet chili dipping sauce!