Wednesday, 31 July 2013

Home made Dumplings and Spring onion pancakes.

I have been wanting to make dumplings for ages and ages but I have been putting it off because I thought it was going to be heaps of work.
Turns out its super easy!

I did cheat and buy the dough (mainly because i don't own a rolling pin) but I made the most delicious filling in no time.
Filling them was easy too. I tried some fancy folding at first but folding them in half looked the best.

There is a place around the corner called Dumpling Table and the make the most delicious vegan  dumpling. They are full of shitakes (I LOVE shitakes). The last couple of times I have eaten there I have been sussing out the ingredients and I think i nailed the recipe. They tasted perfect. The dough was slightly different but the filling was spot on!

Shitake, Spinach and Tofu Dumplings.

3/4 Cup dried shitakes
1 250g block firm tofu
1 Box spinach*
4 Cloves garlic
1 Thumb sized piece fresh ginger
1 Small can bamboo shoots
1 Teaspoon sesame oil
1 Tablespoon soy+ more to serve
Dumpling wrappers*

To serve:
Chinkieng vinegar

Soak the shitakes in warm water and set aside.
Very finely dice ginger and garlic and heat in a little oil until fragrant. Do not colour.
Drain shitakes but keep the liquid. Chop them very finely and add to the ginger and garlic.
Cook for 4-5 mins on a low heat. Make sure it doesn't stick.
Chop tofu,bamboo shoots and spinach finely and place in large bowl.
Once the mushies and garlic are ready add to the tofu bowl.
I used a stick blender and just quickly blended the mixture. You don't want to turn it into a paste. Make sure you leave a few lumps for texture.
Stir in the soy, sesame oil and about 2 Tablespoons of left over mushroom soaking water.
Take one of the wrappers and with a wet finger draw a line around the outside of the wrapper so it becomes sticky. Spoon mixture into the middle of the wrapper and fold.
Steam the dumpling on baking paper or an oiled steamer so they don't stick, for about 7 mins.
Makes about 30 dumplings

Spring onion pancake

1 Cup plain flour
About 3/4 cup water
3 Spring onions
1/2 teaspoon salt
Vegetable oil

Combine flour with a little water. Continue adding water until all the flour is combined but the dough is not sticky. Kneed together on a floured surface until the dough is smooth and not sticky.
Set aside for about an hour.
Once the dough has sat turn out on floured surface and seperate into 4 balls. Roll out slightly then sprinkle with a little salt salt and finely chopped spring onions. You want the pancake to be about half a centimetre thick.
Fry in hot oil until golden brown with a few black spots.

Make 4 small pancakes.

* I used frozen spinach that comes in blocks. I used 5 of the blocks.
*Gow gee dumpling wrappers are awesome and available at safeway in the fresh pasta section.


Now I'm going to scoff these!

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