Wednesday, January 31, 2007
Veggie Wednesday: Dumplings, Potstickers, Gyoza
Take your pick! All are relatively similar (usually the cooking method is the only difference) and each is equally delicious! Step away from the traditional meat filling and give this veggie version a try.
Steamed Vegetable Dumplings
6 dried shiitake mushrooms
4 c cabbage-coleslaw mix-shredded
4 medium green onions-chopped
1 t ginger root-grated
2 cloves garlic-finely chopped
2 T soy sauce
1/2 t sesame oil
30 won-ton wrappers or gyoza wrappers
Soak mushrooms in hot water about 20 min. or until soft-
drain. Rinse with warm water-drain. Squeeze out excess
moisture. Remove and discard stems-chop caps. Spray
nonstick wok or 12-inch skillet with cooking spray-heat
over medium-high heat until spray starts to bubble. Add
mushrooms, coleslaw mix, green onions, ginger root and
garlic-stir-fry about 4 minutes or until vegetables
are very tender. Stir in soy sauce and sesame oil-cool.
Brush edges of 1 won ton skin with water. Place 1 T
vegetable mixture on center of skin. Cover remaining
skins with plastic wrap to keep them pliable. Fold
bottom corner of won ton skin over filling to opposite
corner, forming a triangle-pleat unfolded edges. Cover
filled dumplings with plastic wrap to keep them from
drying out. Repeat with remaining skins and vegetable
Place dumplings on heatproof plate-place plate on rack
in steamer. Cover and steam over boiling water in wok or
Dutch oven 15 min. Serve hot with dipping sauce.
See HERE for a great Cook's Illustrated pdf document on the many ways to fold dumplings.
One more link: THIS is a terrific (if a bit lengthy) article written by Michael Pollan about nutritionism that was certainly an eye-opener for me. Worth a read!