Celebrate Chinese New Year With Homemade Chinese Dumplings
Try these vegan dumplings to celebrate Chinese New Year this Friday
In the spirit of the Chinese New Year of the dog we're inspired by this Vegan Dumpling recipe from Madeline Lu.
We love to share recipes with one another in the office - we have some serious foodies! This one has been tried and tested and we can't wait to make it again. These dumplings are easy to make, packed with a load of veggies and are screaming out to be eaten as a Friday night starter or accompaniment to your Chinese-inspired main dish. We hope you enjoy making them as much as we did!
You can prep these dumplings and cook them the next day to save time - just go as far as filling the dough then cover and put in the fridge ready for the next day. Continue with the steps in the recipe when you're ready.
For the Dumpling Wraps:
- 1 1/2 cups (220 g) all-purpose flour
- 1/2 cup (115 ml) hot water
- pinch of salt
For the Dumpling Filling:
- 1 medium-sized napa cabbage or white cabbage
- 2 fresh shiitake mushrooms
- 1 tsp freshly grated ginger
- 1 tsp freshly grated garlic
- 1 spring onion, finely chopped
- 1/4 of a medium-sized purple onion, finely chopped
- 1 tsp sesame oil
- 1 tbsp + 1 tsp salt
- pepper, to taste
- 1/2 cup of sesame seeds, placed in a small bowl
- 3 tbsp water
- 1 tsp grated ginger
- 2 tsp spring onions, finely chopped
To make the dipping sauces:
- Soy Sauce Dipping ( 1 tsp grated ginger, 1 tsp finely chopped spring onions, 3 tbsp soy sauce, 1 tsp sesame oil and 1/2 tsp sesame seeds)
- Chili Garlic Sauce (store bought)
- Chilli Oil (store bought)
- To prepare the dough, put the flour in a medium bowl. Add the hot water in a steady stream, stirring with chopsticks until a raggy dough forms. Turn the dough out onto a floured work surface and knead until smooth, 10 minutes. Sprinkle the dough with flour, cover loosely with plastic wrap and let stand for 1 hour. Take the dough out and knead again for 5 minutes and then cover again with plastic wrap for 30 minutes. By then, the dough should be springy and soft.
- While the dough is resting, prepare the filling. Slice the cabbage into thin strips and put into a mixing bowl. Add 1 tbsp salt and mix well together. Set aside .
- In the meantime, cut the shiitake mushroom into small dices. Use another mixing bowl, add in the shiitake mushroom, purple onion, ginger, garlic, and spring onion.
- Take the cabbage stripes out of the other mixing bowl and use two hands to squeeze out the excess water and then put into the mixing bowl with the mushroom mix. Add 1 tsp of salt and some fresh pepper. Mix all ingredients together until well combined. Set aside.
- On a large chopping board or baking sheet, sprinkle with flour. Quarter the dough. On a floured work surface, roll each piece into a 12-inch rope. Cut each rope into 12 pieces and roll into balls; sprinkle with flour. Roll out 6 balls at a time to 3 1/2-inch rounds; brush off the excess flour. Spoon 2 teaspoons of the filling onto the center of each round wrap. Bring up the sides of the wrapper; press and pleat the edges to seal in the filling. Dip the bottom of dumpling in the plate water and then dip it in the bowl of sesame, so the bottom of the dumpling is evenly covered with sesame seeds. Place the finished dumpling onto the chopping board or baking sheet.
- In a frying pan over medium heat, heat 2 tablespoons of the oil. Arrange the dumplings in the pan, pleated edge up. Cook over high heat until the bottoms are lightly browned, 2 minutes. Add 1/2 cup of water, cover and cook until the filling is cooked through, 5 minutes. Uncover and cook until the bottoms are well browned, 1 minute; transfer to a plate, sprinkle with more finely chopping spring onions, chilli flakes, sesame seeds, sesame oil and soy sauce. Serve immediately.
Tip: When cleaning up after your Friday night feast, spray a little Dirtbusters Kitchen Degreaser or Dirtbusters Bio Oven Cleaner onto the pan to remove any grease and burnt on food. Leave the solution on the pan for a little while before cleaning off as normal. It makes scrubbing those pans so much easier!
Recipe from food, lifestyle and travel blog Madeline Lu http://www.madelinelu.com