Super-Green Dumplings
I can’t get enough of the big flavors from these veggie full little bites! These vegan dumplings are sure to impress your significant other, family member, or even your dinner guests. This was my first time ever making dumplings, and I even had to make the wonton wrap from scratch, and I promise when I say that it was a very easy process. All you have to do is follow the recipe, you’re set up for success.
I would like to start by saying that I am personally very proud because not only was I able to recreate a vegan-friendly wonton wrap, but also learn the dumpling fold in a couple tries. I have heard that it can take a lot of practice mastering the fold, but thanks to the wonderful digital world, I was able to learn fairly quickly.
There is a step in the recipe that calls you to blanch your veggies, this is where you take your vegetables from the hot water, and transfer them to a cold ice bath. The primary reason to do this is to shock the vegetables and stop the cooking process. The real reason why I did it is because I wanted my veggies to stay vibrant green, versus wilting away.
If you have a bamboo steamer, you definitely want to use it for this recipe. Again, this is my first time making dumplings, and being honest with you, I did not have a steamer. I would love to thank the digital world again, because I was able to find one online with same day shipping!
Don’t have a steamer? Don’t fret, you can pan fry your dumplings, it’s not pictured but along with steaming, I fried some and they tasted so good.
Super-Green Dumplings
yields: 30 dumplings prep time: 35 minutes cook time: 10 minutes
Ingredients:
2 cups all-purpose flour
1 cup water, warm
3 tbsp. cornstarch
1 1/3 cups asparagus, cut into small pieces
1/3 cup fresh peas
8-ounce bag of spinach
3 tbsp. 3 tsp. soy sauce
2 tsp. toasted sesame oil
2 lemons
2 scallions, minced finely
1 tsp ginger, grated finely
salt
Directions:
For the wonton wrappers. Add the flour and salt to a food processor with a dough blade, or hand mix, gradually add water until sand like mixture. Mix for a couple of minutes, then transfer the dough onto on a clean work surface and knead for a couple of minutes, and then allow to rest for 15 minutes.
Use rolling pin, or pasta maker, thin out the dough. Make sure to use cornstarch to avoid having the dough stick together, you are trying to make the dough as thin as possible. The use a cutter to make your shapes, and when stacking, make sure to dust more cornstarch in between each wrapper.
For the filling. In a saucepan, bring salted water to a boil, and prepare an ice bath for the blanching step we discussed earlier. Start with your asparagus, add it to the boiling water then wait a couple of minutes till it comes to a boil again, then transfer it to the ice bath. Repeat with the peas and the spinach, only leaving them in the ice bath for 2 minutes and then transferring them to a towel to dry. Make sure to squeeze all excess water out of the spinach!
Toss your blanched veggies into a food processor along with 3 tsp. of the soy sauce, 1 tsp. of the sesame oil, zest of the 2 lemons, scallions, and the ginger. Run until vegetables are well mixed together, and add salt to adjust taste.
I used this technique for a simple wrapping, it's a very easy YouTube video, I learned immediately!
To cook the dumplings, pan fry them or steam them in a basket. Boil water in a medium pot, line basket with parchment paper, place dumplings, cover with the lid, and steam for about 12 minutes, or until the wrappers are see through!
For the sauce. Mix 3 tbsp. of soy sauce, the juice of two lemons, one tsp. of the sesame oil, and some sauce.
Congratulations in advance on completing an amazing recipe that is not only delicious but actually great for you. You can read every single ingredient, and your body will thank you for that. You're welcome, bon appétit!
Xoxo
Oliver
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