Just a mere 4 years after sharing classic porkChinese dumplings, the vegetarian version has finally landed.
Dont get worked up about wrapping dumplings!
Wonky dumplings taste just as great.
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And you might always just seal them flat.
Vegetable Dumplings
Theres nothing quite like freshly-made dumplings.
Reheated dumplings are never the same.
The imperative for fresh-out-of-the-kitchen is right up there with freshly-madefishandchips,burgersandsteak.
The biggest offence is mushy, unidentifiable, tasteless fillings.
Not to mention cost.
But a serve of 6 modestly-proportioned vegetable dumplings at Din Tai Fung will still set you back $10.90.
My team also declares these homemade ones to be better than Din Tai Fungs.
What sets these vegetable dumplings apart from the competition?
The filling truly tastes like what you get at the best yum cha restaurants and top dumpling eateries.
Its fresh and flavoursome, with real textures of vegetables rather than mushy and insipid.
Just 2 tablespoons of grated potato.
A secret discovered on the label of frozen dumplings we bought for research!
There was a LOT of gleeful bouncing around the kitchen when we discovered this.
Let me remind you Ive been on this recipe for 4 years.
4 years!!!
Dried shiitake mushrooms The primary flavour in the filling.
Rehydrated in boiling water then finely minced, it brings a good hit of savoury flavour into the filling.
Readily available these days even in the Asian section of large grocery stores in Australia.
But if you really cant find it, use sauted finely chopped fresh mushrooms.
Ive popped directions in the notes.
Cabbage The other primary ingredient.
Salted then squeezed of excess liquid, this is more about creating volume rather than flavour.
This provides much-needed texture into the filling.
Potato The ingredient that cracked the secret of great vegetable dumplings!
See above in theWhat sets these vegetable dumplings apart from the competition?box for more information.
We just need 2 tablespoons of finely grated potato (including the liquid that leaches out while grating).
Without the grated potato, all the finely chopped vegetables would tumble out of the dumpling.
We cant have that!
We want them in ourmouth!
Green onion For colour and freshness.
Garlic and ginger Aromatics.
Sesame oil To add a bit of richness to the filling.
Soy sauce For seasoning.
Light or all purpose soy sauce is called for here.
Dont use dark soy sauce.
Sweet soy can be substituted but skip the sugar.More on different soy sauceshere.
Salt, pepper, sugar More seasoning!
I promise it isnt hard if you dont get too hung up aboutperfectlyshaped dumplings.
Remember it will still taste fantastic even if yours are a bit lopsided.
Beauty is only skin-deep (literally its all about the fillings here!)
Vegetable Dumplings recipe quick look
Wilt cabbage and rehydrate shiitake mushrooms.
Mix with remaining filling ingredients.
Wrap dumplings, pan-fry 2 minutes, then steam 5 minutes (same pan).
How easy was that??
How to make the filling
First up, the dumpling filling!
Heres how to prepare the components:
1.
Wilt cabbage
Finely slice the cabbage then chop it quite small like youre mincing garlic.
Toss through salt and leave for 20 minutes.
This draws out excess water from the cabbage and makes it wilt.
If you skip this step, the cabbage goes watery when steamed inside the filling.
The cabbage is also too fluffy and voluminous which makes it impossible to wrap!
Grab handfuls of the cabbage and squeeze out the excess water.
Then place the cabbage into a large bowl to make the Dumpling Filling.
Shiitake mushrooms
Rehydrate the dried mushrooms in a large bowl of boiling water.
It usually takes around 30 minutes but the stalk can sometimes be stubborn and take 45 minutes.
Grab handfuls and squeeze out the excess water.
Finely slice then finely chop the mushrooms.
Firm tofu
Slice the tofu into 3-4 mm slices.
Stack the slices then cut into 3-4 mm batons.
Then stack the batons up to cut the tofu into 3-4 mm cubes.
Be sure to use FIRM tofu, not silken / soft tofu which is too delicate.
It will turn into mush!
Finely grated potato for binding
The secret ingredient for the best vegetable dumplings filling!
See above in theWhat sets these vegetable dumplings apart from the competition?box for an explanation for why.
Peel the potato then use a microplane (pictured) or similar to grate the potato very finely.
Measure out 2 tablespoons of the grated potato and add it into the bowl.
Finely grated potato is the secret ingredient to the perfect vegetable dumpling filling.
It absorbs water leached by vegetables and acts as a binder, without turning the filling into mush.
Note: I grate the potato just before adding into the mixture so it doesnt turn brown/red from oxidisation.
The mixture will be crumbly at this point, not sticking together and pasty.
But I wont because theres a recipe video below worth a thousand words instead!
It still tastes the same and is also much faster to make!
Place a wrapper in the palm of your non-dominant hand.
If you do the top rim, the pleat folds dont seal as well.
Place a loosely-packed tablespoon of filling in the centre of the wrapper.
The filling doesnt shrink much so you dont need to overstuff the dumplings.
Starting from the far left, use your dominant hand to fold one pleat, pressing to seal.
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The filling doesnt shrink much as it cooks so you dont need to overstuff the dumplings.
Heres a close up of me pleating.
Notice how I use the thumb of my non-dominant hand to create the pleat with my dominant hand.
One finished, stand the dumpling with the pleats upright.
Then squish it down slightly to flatten the base, and shape it into a slight curve.
Place the finished dumplings on a tray lightly dusted with cornflour/cornstarch (to prevent them from sticking).
Keep covered with a tea towel to prevent them from drying out as you wrap the remaining dumplings.
Pan fry first Use a non-stick skillet with a lid.
Anything that will trap the steam in to cook the dumplings!
Heat oil in skillet.
Now place 12 to 15 dumplings in the pan and cook until the base is golden brown.
Golden brown base This is your goal.
It doesnt need to be as golden as pictured in step 2 above.
This is just the way I like it.
Crispy from edge to edge!
During this steaming phase, the crispy golden base does go soggy.
It comes back to life after the water evaporates.
Steamfor 5 minutes or until the water has evaporated.
The wrapping should be semi-transparent once cooked.
Transferthe cooked dumplings to a serving plate using a spatula and serve with a dipping sauce.
Dipping sauce I like to serve with soy sauce mixed with chilli paste.
A mixture of soy sauce and rice vinegar is also common.
Isnt it great then that these little babies are jam-packed with vegetables?
So, mum, Ill just have a big plate of these for dinner, thanks!
OK, OK, getting serious though.
and my leafyAsian Side Salad.
Suggestions for things to serve on the side
Phew!
That was a long post.
Now, most importantly: Tell me how you went wrapping these.
And remember, dont get worked up about perfect dumplings!
It doesnt matter what they look like.
Vegetable Dumplings (Potstickers!)
Just waiting for the next person to come through the door for ear-rubs.
Nobody comes inside without giving him ear-rubs!
