Delicious Dumplings

Dumplings are delicious, but they are a pain to make. Homemade dumplings are so good they are completely worth making! My favourite dumplings are shitake mushroom and tofu.

Making vegetarian dumplings is a bit of work, you have to finely chop all the ingredients, fry them in a pan with ginger, spring onion, and various sauces and then assemble the dumplings. For this reason I tend to make a big batch so that I only have to do it every few months.

The first time I made dumplings I invited a couple of friends over and my housemate Amrita got in on the action too. I HIGHLY recommend doing this. The more people there are the less you have to do!

This time I made shitake and tofu dumplings. In addition to the shitake mushrooms and tofu they also had finely grated carrot, wombok (or Chinese cabbage), ginger, garlic, spring onions, soy sauce, sweet chilli sauce and kecap manis.

Start by finely chopping four cloves of garlic and a large knob of ginger. Set aside.

Finely shop 200g of shitake mushrooms and 750g of firm tofu. Thinly slice the spring onion and grate two carrots.01-veggies

Fry the ginger and garlic. When the garlic starts to brown add the other fillings and sauces. Fry until the carrots and mushrooms are cooked and liquid from the veggies and sauce has evaporated.

2-frying

Time to assemble. I used square wonton egg wrappers and made two types of dumplings:

  • Wontons using the whole wonton wrapper that I intend to steam and dip in Japanese mayonnaise and kecap manis.
  • Small square dumplings using half the wonton wrapper that I will add to miso soup.

Wontons

Wontons are the larger of the two types of dumplings I made. I intend to steam them and dip them in Japanese mayonnaise and kecap manis.

To make the wontons place a spoonful of shitake & tofu mixture in the middle of a wonton wrapper. Bring the edges together and winch to seal.

Place the finished dumplings on a greaseproof paper lined oven tray that fits in your freezer. Once the tray if full put it in the freezer. You need to freeze the dumplings without them touching so they don’t stick together. Once the dumplings are frozen you can put them together in a bag or container, they should last for a couple of months in the freezer.

03-wontons

Soup dumplings

I also made smaller square dumplings that I will add to miso soup. To make them, cut the wonton wrapper in half to form rectangles. Place a small amount of shitake & tofu mixture at one end of the half-wonton wrapper, fold over the other side of the wrapper and press together with a fork.

Place the finished dumplings on a greaseproof paper lined oven tray that fits in your freezer. Once the tray if full put it in the freezer. You need to freeze the dumplings without them touching so they don’t stick together. Once the dumplings are frozen you can put them together in a bag or container, they should last for a couple of months in the freezer.

04-soup-dumplings

Outcome: The mixture was delicious and I ended up with about 60 of each type of dumpling. It took hours and I got frustrated, but I got to watch many episodes of Suits and I now have dumplings.

05 steamed dumplings pic page

Ingredients: 750g tofu, 200g shitake mushrooms, 2 carrots, 2 cups of shredded Chinese cabbage, 1 spring onion, 4 cloves of garlic, large knob of ginger, kecap manis, soy sauce and sweet chilli sauce.

Equipment: chopping board, knife, wok, oven trays, greaseproof paper, bowl, over tray

Steps:

  1. Finely chop the ginger and garlic and set aside
  2. Finely chop the tofu and shitake mushrooms, finely grate the carrots and thinly slice the spring onion.
  3. Fry the ginger and garlic until the garlic browns. Add the veggies, tofu and sauces. Fry until the liquid from the carrots and sauce evaporates.
  4. Making the dumplings
    1. Wontons: place a spoonful of mixture in the middle of a wonton wrapper, bring the edges together and pinch to seal.
    2. Soup dumplings: cut the wonton wrapper in half to form rectangles, place a small amount of mixture at one end of the wrapper, fold over the other side and press together with a fork.
  1. Find an oven tray that fits in your freezer. Line it with greaseproof paper and as you finish dumplings place them on the tray not touching. When the tray is full freeze the dumplings. You need to freeze the dumplings not touching or they will stick together. Once the dumplings are frozen you can put them in a container or bag together and store them in the freezer for up to three months.
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