Dumplings are possibly my favorite food. I don’t think I ever get tired of them, and I recently decided I wanted to learn how to make them myself. I got a bamboo steamer, some wrappers and wonton skins, and away we’ve gone! And we have not been disappointed. I got this recipe from my Asian Dumpling cookbook, by Andrea Nguyen, which has been awesome so far.
- 4 cups lightly packed spinach, coarsely chopped (Note, I used cabbage, halved this and drained it – great!)
- 4 large dried shitake mushrooms, reconstituted, stemmed and chopped (reserve the liquid)
- 1/4 teaspoon salt
- 1/4 teaspoon ground white pepper
- 3/4 teaspoon sugar
- 1 1/2 tablespoons light soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons canola oil
- 1 tablespoon finely minced ginger
- 1/2 cup finely chopped carrot
- 3 ounces firm tofu, finelly chopped
- 2 teaspoons cornstarch disolved in 1 tablespoon water
- 1/2 cup chopped Chinese chives or scallions
- dumpling wrappers or 1 lb basic dumpling dough
To make the filling, wilt the spinach in boiling water, drain, and rinse. In a small bown, combine 1/4 cup of the reserved mushroom liquid, salt, white pepper, sugar, soy sauce, and sesame oil.
Heat the canola oil over medium-high heat and stir fry the ginger until aromatic, about 30 seconds. Add the spinach, carrot, mushrooms, and tofu. Stir to combine, then pour in the flavoring sauce. Add in the cornstarch and stir to combine, when thickened, remove from heat and add the chives. Set aside to cool completely.
Assemble the dumplings, line steamer trays with cabbage leaves or parchment paper, and place in the tray pleated side up. Steam the dumplings over boiling water for about 8 minutes until slightly puffed and transluscent.