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Not So Plump Dumpling

Dumplings with Winter Farmer's Market Veggies (and Siracha of Course)

Everyone loves a good dumpling, but if you’re just ordering from the Chinese place around the corner, chances are their veggie dumplings will be made with thick dough, and filled with little more than cabbage. This appitizer is suprisingly easy to make at home with store-bought wonton wrappers, and it’s possible you can even have a healthy, flavor-filled batch ready before take out could arrive at your door.

You can get pretty creative with how you stuff your dumplings, just decide if the ingredients need to be cooked prior to filling (steaming only takes about 5 minutes, and you want the filling to be soft… so if it won’t be soft (or for a protein, cooked) in 5 minutes give it a quick saute), and then give them a quick chop in the food processor. Even in the winter you can find amazing greens and root vegetables that are in season, and incredibly nutritious (and of course, delicious).

For my dumplings I used some of the amazing produce I got yesterday at the Union Square Farmer’s Market. I got Shiitake and Pioppini Mushrooms from John D. Madura Farm. The Pioppini have a great peppery flavor, and are an excellent addition to stir-frys as well.

Shiitake and Pioppini Mushrooms from John D. Madura Farms at the Union Square Greenmarket

I also diced, and sautéed some Sweet Potato. I also quickly sautéed the Baby Bok Choy, even though it was super tender, I just wanted to make sure the bottoms of the leaves had no crunch in the dumpling.

Baby Bok Choy

While the ingredients cooked, I made a sauce based on a Mark Bittman recipe for Steamed Shrimp and Cilantro Shu Mai . A simple mixture of Soy Sauce, Sesame Oil, Rice Wine, Scallions, and Fresh Ginger this sauce will hold the ingredients together in the dumpling, as well as serve as a dipping sauce later.

I gave the cooked ingredients a quick pulse in the food processor along with a few tablespoons of the sauce.

Fill the won-ton wrappers with about a teaspoon of the mixture. Moisten the edges with water, fold in half to make a triangle, and crimp the edges just like a pie crust. To make a Shu-Mai shape, just gather the edges around the center instead of folding, pleating the edges, but leaving some filling exposed.

Steam for about 5 minutes (until wrapper is completely tender), or give a quick pan sear like I did.

For Sauce:

1/2 cup Soy Sauce
1 T Rice Wine
1 T Sesame oil
1 T Minced Ginger (or more… to taste)*
1/4 Cup Chopped Scallions (White only)

*To peel ginger try using a spoon, much easier!

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