i've been thinking about making dumplings all week long.
i haven't actually had a dumpling in a really long time, i don't even really remember what they taste like, and this being the first time making my own dumplings, i wasn't expecting much. turns out, for me, there was more heart in the hype than in the act. i think i've really just been craving the idea of dumplings.
once i finally got around to making them, the romance was lost. the ratio of vegetable to dough just didn't seem worth it. consuming almost a cup of flour and only 5 teaspoons of blended vegetables per serving didn't sit well with me. i like my vegetables. and protein. and i discovered, when i'm eating dinner, i want more of those than flour.
still, this recipe was fun to experiment with, and using my new bamboo steamer and dumpling press was a good time. maybe if your attachment to dumplings is stronger than mine, you will appreciate this more than i do.
(makes at least 12)
- 2 teaspoons sesame oil
- 2-3 cloves garlic, chopped
- 1 tablespoon fresh ginger, minced
- 1 small onion, chopped
- 1 carrot, halved and sliced
- 5-6 baby bella mushrooms, sliced
- 1 can small red beans, rinsed and drained
- 2 heaping cups of kale, broken into small pieces
- 1/4 cup water
- 2 teaspoons liquid coconut aminos
- 1 teaspoon chili powder
- salt and pepper, to taste
in medium pan, heat oil, garlic, ginger, and onion on medium-low heat, stirring often to prevent burning, for about five minutes
add carrot, stir for 3 minutes
add mushroom, stir another 3 minutes
add beans and let everything sit for about three minutes
stir everything again, add kale and water, and cover
after about 3 minutes, add coconut aminos, and chili power
cover and cook for a few more minutes, until carrots and kale are cooked.
drain for a few minutes, to remove as much moisture as possible
add to a food processor and blend ingredients to small chopped size
(the last step is pretty important, if you want to taste and get all the ingredients into one dumpling.)
- 1 cup white rice flour
- 1 cup tapioca starch (also known as tapioca flour)
- 1 1/2 teaspoons xanthan gum
- 2 tablespoons oil
- 10-12 tablespoons cold water
in medium mixing bowl, combine flours and xanthan gum, whisk to combine
add oil and water, and blend with your hands
roll out onto floured board, let sit a few minutes with a towel over it
taking one small ball of dough at a time, flatten out in your hand, and add about a teaspoon of the vegetables. i used a dumpling press, which worked well and made the dumplings come out pretty darn cute, but you can fold the dough by hand and use a spoon to seal and crimp the ends.
add the dumplings to your bamboo steamer, and steam for 5-10 minutes, until dough is more translucent, and cooked.
then add your steamed dumplings to a frying pan with a little sesame oil and fry each side to brown slightly.
while doing that, i also threw some broccoli into the bamboo steamer and served my dumplings with that.
(for the sauce, i didn't really measure anything out, but i combined some garlic chili sauce, cashew butter, rice vinegar, fresh grated ginger, sesame oil, coconut aminos and let sit in the fridge for a few minutes.)