>> Monday, February 1, 2010
This is yet another dinner IN A FLASH post where I offer a quick and tasty recipe with HORRIBLE photography to show it off. Last month's post was a hearty vegetable soup with hubbard squash puree for some extra flavor and nutrition. Today's recipe is one of our favorites because it's just one of those things you never think you can make yourself: Vegetable Dumplings!
Let's get to it, then.
What you'll need . . . (for the dough)
- 1-1/2 cups organic white flour
- 1/2 to 3/4 cup water
- Pinch of salt
What you'll need . . . (for the filling)
- 1/2 cup shredded red cabbage
- 1/2 cup shredded carrots
- 2-3 cloves minced garlic
- Some onion (if you like)
- And feel free to add mushrooms or whatever else you'd like . . .
- Sesame oil (for frying)
Method . . .
- Shred and cut all ingredients for the filling. Mix together. Set aside.
- In a medium-sized bowl, combine water and flour to make a dough. Adjust water/flour until dough comes out only slightly sticky. Knead for about 5 minutes.
- Take a heaping tablespoon amount of dough (or slightly more) and roll it into a circle about 3 inches in diameter and 1/8 inch thick. Set on a clean work surface and roll with a rolling pin.
- Put a spoonful of mixture inside (in the middle), and fold in half -- pressing edges together.
- Continue following these instructions until either the dough or mixture runs out (we had a bit of dough left over).
- Heat sesame oil in a wok or large pan on medium high heat. Coat dumplings in the oiled pan and cook until browned on each side (flip often while on the stove to evenly cook).
- When they're browned . . . add about 1 tablespoon of water to the pan and cover for one minute -- turning down the heat to medium.
- Serve with soy sauce (we added garlic and ginger powder to ours).
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