Vegetable Dumplings
Every time Kevin and I walk through Bed Bath and Beyond or Target, we (semi) jokingly say, “Hey, let’s get married again!”
I would have no problem at all filling up more registries, and even less trouble using those pretty gift cards that people give you at bridal showers. A wedding gift card was exactly how we ended up with a bamboo steamer, after all.
And who doesn’t need a bamboo steamer?
I will admit that it has probably been a good two years since we last used ours. I seriously need to make more dumplings.
If you don’t have a bamboo steamer, and you’re not looking to purchase one, not to worry! These are equally delicious pan-fried in just a little oil.
Look for a dipping sauce in the future; we are still working on a the perfect recipe. Which of course will require making more dumplings. This is why we buy the discount mushrooms…
So to start off, we saute some vegetables. I opted for mushrooms, carrots and onions, mostly because we already had them and I didn’t want to go to the store again.
After the filling has cooked and cooled, line up your wrappers and spoon a bit onto each one. Try to keep it under control; I usually get overly enthusiastic and end up with hemorrhages.
Once you have six or so filled, start folding them.
I tried a few different folding styles, as you can see. I ended up going with the triangle. It is the easiest shape to cook, and looks the most like a dumpling (even though the wrappers are supposed to be round for dumplings…)
And that’s that! Dumplings are incredibly easy to make, and keeping a few dozen of these in your freezer will help prevent a case of boring dinners.
Prep Time | 40 Minutes |
Cook Time | 15 Minutes |
Servings |
Dumplings
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- 3 Medium Carrots, shredded
- 8 Ounces Mushrooms, finely chopped
- 1/2 Onion, finely diced
- 1 Tablespoon Garlic, minced
- 1 Tablespoon Minced fresh ginger
- Tablespoon Oil I used peanut oil
- 1/2 Bunch Cilantro, chopped
- 1 Teaspoon Sesame Oil
- 2 Teaspoons Reduced-sodium soy sauce
- Wonton wrappers
Ingredients
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- Combine first six ingredients in saucepan and saute for 10-15 minutes or until vegetables are soft. Stir in remaining ingredients (except wonton wrappers). Refrigerate mixture until cool enough to handle.
- Spread wonton wrappers out on a clean surface or cutting board.
- Spoon about two teaspoons of filling onto each wrapper. Dip your finger in a small bowl of water and wet edges of wonton wrapper. Fold over filling.
- To freeze dumplings, arrange in a single layer on a greased cookie sheet. Freeze overnight or until firm, then place in freezer bags for longer storage.
- To cook, steam in bamboo steamer for 12-15 minutes or until wonton wrapper is translucent. To pan fry, heat a small amount of oil in a skillet over medium heat and cook until browned.
YUM! Can’t wait to try these!