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Author Notes: I have been having something of an obsession lately with the continent of Asia and the wonderful array of foods that have come out of it. Lately, I have been trying to create my own renditions of either Chinese or Thai dishes that I have been fortunate to sample in NYC and London. Dumplings/potstickers are one of the many dishes stealing my fancy right now. I love how so many different cultures have a filled type of pasta. I also love how they are little pillows waiting to be pieces and dipped into waiting sauces. They can be a meal or a snack. They can be boiled, steamed, baked (in some instances), and fried.
I wanted to make these vegan but came up short when searching for a vegan wonton wrapper. I know I could have made my own dough just as easily with a whole grain flour and water but I was starving and couldn’t be bothered with the whole dough making process. My market only has a wonton wrapper that among other things contains eggs. I am sure that if I had gone to an Asian market or searched around some more I may have found the wrappers I wanted. Feel free to suggest a vegan brand if you know of one! I was really happy with the way that these came out and even more excited that I got to use my sister’s potsticker/empanada molder. A similar mold can be purchased on Amazon: http://www.amazon.com/Kuchenprofi-Ravioli-Pierogi-Dumpling-Maker/dp/B0009Q2L5M/ref=cm_cr_pr_product_top I hope you enjoy these as much I have.
This recipe was also featured on my “alma mater’s” website within their March 2009 newsletter. I owe most of my insight on nutrition and it’s link to the body and overall happiness to the esteemed Institute for Integrative Nutrition in NYC, its founder Joshua Rosenthal, its teachers, and my fellow classmates and alumni(http://integrativenutrition.com). —testkitchenette
Makes approximately 18 dumplings
- 2 cups red cabbage, finely shredded
- 1 carrot, grated
- 3 scallions, finely chopped
- 1-1/2 cups frozen shelled edamame, cooked to package directions and drained
- 1-2 Thai chiles, finely chopped
- 1 handful basil, finely chopped
- 2 tablespoons cilantro, finely chopped
- 1 tablespoon grated garlic
- 1 tablespoon grated ginger
- 1 tablespoon toasted sesame oil
- 3/4 teaspoon kosher salt, more to taste if needed
- 1 packet large square wonton wrappers
- extra red cabbage or lettuce leaves to line bamboo steamer with
- Pulse all ingredients (except wrappers and extra cabbage/lettuce) in the food processor until roughly chopped but not a paste.
- Lay a wonton wrapper on your workspace (I used a cutting board on my counter). Wet all four edges and place on your potsticker mold with a corner facing the handles (will be in a diamond shape). Mound about 2 tblsp. of filling on your wonton wrapper and then close the potsticker mold tightly so that the edges come together forming a triangle. Remove excess from edges. Place on a plate lined with wax paper and greased up with a bit of sesame or olive oil (to prevent sticking). You could also form these dumplings freehand but I found the wonton wrappers hard to work with without the press as I have not perfected the fine art of dumpling forming.
- 3 tablespoons soy sauce
- 1 tablespoon brown rice/rice vinegar
- 1 teaspoon toasted sesame oil
- 1 pinch toasted sesame seeds
- Mix all together in a bowl and serve alongside dumplings.
- This recipe was entered in the contest for Your Best Dumplings