Dumplings/ Potstickers with Mushroom or Prawn and a Steamed green bowl.

me_food_dumplings

I was Inspired by some amazing dumplings that I had at the sunday market in the weekend. They were like little flavour bombs that were filled with happiness and exploded into goodness when you bit them…. mmmm.

So yesterday when I was In town at dads work for a coffee training lesson  (It was amazing), I realised that I was just across the road for wellingtons best asian marketplace. Yan’s Supermarket! What better place to find things for releasing your dumpling inspirations into food! It was an exciting shop….. But I left angry! Because the one thing I though that would be in that store instead of others were wonton wrappers for the outside of my dumplings. They probably were right in front of me, I am just terrible at finding things.  So I made my own dough for the dumplings! Yes! It can be done! And incredibly easily. Having dumplings, a steamed asian greens bowl and a ginger soy sauce was a wonderful way to spend my Mother’s and I last evening in Wellington before heading up to Auckland for this week, (I am writing this in a motel bedroom…) We have relatives up here and also came up for a week of going out for meals!

I hope you make these dumplings and enjoy them as much as we did! I have done the mushroom filling vegan, and the other with prawns, but you can definitely change the fillings and try new things to suit you if you want! Go crazy with them!

doughDough for dumplings:

  • 2 cups of white flour. (yes, I am using white flour. Don’t stress too much because even though you may prefer other healthier flours, a little bit of white wont hurt you aatttt allllll. And It doesn’t work with other flours)
  • 1/2 cup of water

Method: I use a food processor because It is easy, but if you want to be all authentic then give mixing it with chopsticks a go…. I do recommend the food processor though.

Simply place the flour in and then the water, and pulse until you have formed a ball of dough, It’s okay to have crumbs. Then tip out on to a work surface and bring together and cut in to five pieces. If you have a pasta machine, then run the individual pieces though like you would if you were making pasta, until the 2nd thinnest option. Flour as you go.

If you don’t have a pasta machine then roll out sheets using a rolling pin on a floured surface until around 2-3 mm thick.

Cut 10cm circles out of the dough sheets and lay out ready for the filling.

IMG_1926If you really can’t be bothered of just don’t have the time to finely chop allllll of these ingredients then just put the mushrooms, shallot, garlic and cabbage them in a food processor and pulse until resembling finely diced. Then cook in a pan with the coconut oil, and add the other ingredients in a bowl when cooked.

Ingredients for Mushroom dumplings

  • coconut oil
  • 6-7 dried Chinese mushrooms, soaked then finely diced (soak in boiling water for a few minutes)
  • 6-7 fresh mushrooms, finely diced
  • 1/2 shallot, finely diced
  • 2 garlic cloves, finely diced
  • 50g (1/2 a cup) of cabbage, finely shredded
  • a drizzle of sesame oil
  • a drizzle of soy sauce
  • a small bunch of coriander, chopped
  • a squeeze of lemon juice

Mushroom filling: Heat a medium pan with a dab of coconut oil in it and throw in the mushrooms, shallot, garlic and cabbage. Cook until the mushrooms have softened and there is a lovely rich smell coming from the pan. Set aside in a small bowl and toss though the remaining ingredients.

Ingredients for Prawn Dumplings:

  • coconut oil
  • 1/2 shallot, finely diced
  • 50g (1/2 a cup) of cabbage, finely shredded
  • 10-12 prawns, uncooked, no-heads or legs or tails, chopped into about 5mm pieces
  • a small bunch of chives or 3 spring onions, finely sliced
  • juice and zest of half a lemon
  • salt & pepper

Prawn Filling:  Heat a medium pan with a dab of coconut oil in it and throw in the shallot and the cabbage, cook for about 2 minutes then turn off the heat and add the chopped prawns. Stirring so the remaining heat cooks them slightly. Add the rest of the ingredients and set aside.

Ingredients for Steamed Green Bowl:

  • a couple of pak choy, cut in half and stalks slit
  • a handful of snow peas
  • a big handful of sprouting broccoli
  • a small bunch of asparagus chopped into rough biggish pieces
  • a small handful of chopped coriander
  • juice and zest of one lime
  • a few drops of sesame oil
  • a knob of ginger, grated
  • Toasted sesame seeds

Method: Place all your greens into a steamer, placing them in layers of what needs most cooking. Pop the lid on and steam for about 3 minutes or done to you liking. I find having them slightly crunchy gives it a lovely feel. While this is cooking, quickly grate the ginger into the bowl you are going to serve in, and add the zest, lime juice, sesame oil and coriander. Give it a mix and then throw the greens on top, and toss so that the greens are all nicely coated. Top it off with the sesame seeds and serve.

Putting together the potstickers!: Okay this is where you can either choose to go all fancy pants and learn all different types of wrapping for the potstickers, or do it real simply, but still nice! Its pretty hard to make a potsticker look bad.

Get the wrappers ready, all laid. Simply plop a teaspoon of filling into the middle of the circles and bring two sides together in the middle and squeeze along until the filling is completely wrapped. If you want to, fold the rim of the potsticker into little folds, or anything else you want to do. I did mine differently for the separate fillings so you could tell them apart!

Heat some coconut oil in a pan and carefully place all you dumplings into the pan, with the rims facing up. Cook on that side until it stars to get golden spots and turn so all the potsticker has golden spots. Cook the prawn ones a few minutes longer than the mushroom ones to insure that the prawn is cooked.

Serve these with the greens, and a small bowl of dipping sauce!

Eat with chop sticks and enthusiasm!

– Laura

greeeeen

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