Thursday, September 10, 2009
Ah, dumplings. I wonder why I waited so long to make you again.
Did dumplings two ways this week. Asian style dumplings yesterday and Italian 'Ravioli' style dumplings today.
I'm still using the pre-made dumpling wrappers because I don't have the time or patience right now to try making them on my own. Also, I'm moving soon (yaay!) and I'm trying to eat up everything I can to make things easier for everyone.
I filled yesterday's dumplings with minced tofu, onion, garlic, soy sauce, rice wine vinegar, cayenne pepper, cumin, and garam masala. Super delicious.
I sauteed all of the above in olive oil until the onions were translucent, then let it cool and spooned a teaspoon into each dumpling wrapper. I think I finally got down the folding technique for the edges, which is like a pleating. I folded the wrapper over and pinched the centre, and then started from one of the edges, pleating towards the middle and gently pressing out air bubbles. None exploded during steaming, and only two let water in when I boiled the next batch.
For the Italian dumplings, I used a similar base but added broccoli, oregano, fresh basil, pesto and tomato paste, along with some hot chili powder. I have it for my lunch, with spicy olive tomato sauce. Happy Day!