Monday, May 19, 2014

Spring Dumplings

Oh, MY, GOOD!  For this weeks recipe, we’re making pan-fried vegetable and ginger dumplings.  I didn’t think I could get so excited about ginger, or about dumplings, but I am.  My husband really wanted to make dumplings and I was less then impressed with his dinner suggestion.  That is, until I tasted these. 
The following recipe is entirely my husbands creation since I didn’t help much.  All I could think of were the restaurant style mushy lumps of steamed dumplings with questionable veggie filling.  I envisioned deep fried or seared bits swimming in soy sauce and I thought I could happily do without this meal.  I suppose, I never tried homemade dumplings because the ones my husband cheffed up  were amazing.  They retained all the wonderful fresh flavors of the vegetables.  Since this first happy try, I have obviously been converted and dumplings have been made several times since. 
I hope you find this recipe interesting and maybe you have the chance to make and enjoy these dumplings as much as we do!  Please feel free to let me know in the comments if you made a batch of your own.  I would love to hear what you think.

  • 1 cup Crimini Mushrooms;  chopped
  • 1/2 cup thin Green Asparagus
  • 1/2 cup Snap Peas
  • 2 cups Savoy Cabbage
  • 1 tsp. fresh Ginger
  • 2-3 Tbsp. Coconut Cooking Oil
  • fresh Rosemary & Thyme;  finely minced 
  • fresh Vegan Wonton Wrappers
  • Salt and Pepper;  to taste
  • Soy Sauce

  • The first step in this recipe is to rough chop mushrooms, cabbage, snap peas and asparagus tips.  Also, finely mince rosemary and thyme.
  • Next, peel and finely mince the ginger.  Only a small amount of the ginger is needed because it is quite potent and a little goes a long way.
  • Heat 1 tablespoon of coconut oil in a medium sauté pan and then add the vegetables in the following order:  ginger, mushrooms, asparagus, peas and then cabbage.  Make sure to brown the mushrooms before proceeding on to the other vegetables.
  • After adding the cabbage, add two Tbsp. of water and herbs.  Cover the pan and let the mixture simmer on low heat until the cabbage has wilted.  Season with salt and pepper.
  • Set out your wonton wrappers on a large cutting board or clean dry counter.  This recipe will make about 12 dumplings.
  • Time to construct the dumplings.  Spoon a small amount of the mixture onto each wonton wrapper.  Lightly wet one edge, fold and pinch the edges together.  Crimp the pinched edge with a fork.  You could try folding your wonton wrappers in many different ways, but this is the one we enjoy.
  • Clean the sauté pan and then heat 2 Tbsp. of oil on medium heat.  Brown wontons on both sides and then set on paper towels to absorb excess oils.
  • Plate with some soy sauce.  Enjoy!

        Nina & Spencer

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