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 transl
ucent, 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 on
ly 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!
Saw these on Obachan's food blog recently, and wondered how I could do up a vegan version to share. After a little cruising online, I found a recipe that was accidentally vegan, converted and tweaked it, and came up with something I liked. Mushi Pan (literally bug bread, so I read) is a lovely, quick steamed bread/cake thing. I think it's a very versatile base for any flavour, and imagine it would come in handy for when you want a 'baked' treat, but don't have an oven.I was out of my normal flour, and so I decided to use what was on hand, which was Teff flour (the flour used for Injera in Ethiopian foods--for a future experiment:).
I also wanted a green tea flavour, so I added matcha powder, thinking it would go well with the chocolate chips.
Here's the recipe for a small handful (probably three to four regular muffin sized cakes, or 5-10 minimuffin sized cakes)
1/5 cup of brown sugar
1/2 cup of flour
1tsp baking powder
1/2-3/4 cup of soy milk or other nondairy milk1/4 tsp matcha powder
pinch of salt
handful of chocolate chips or chunks
Set a large pot to boil. Sift the dry ingredients, then add them to the wet ingredients and whisk.Spoon mixture into muffin cups (1/2 full), top with a handful of chocolate or raisins and place in the steamer basket over boiling water. Steam with the lid on for 10-12 minutes, et voila! I really don't know of any faster, easier dessert. This would be great if you have last minute company.
You could take out the matcha powder and add cocoa, or anything else you think might make these great. Imaging: raisin cardamom mushi pan. Chocolate red bean mushi pan. Gluten free strawberry mushi pan. The possibilities are endless.
ucent, 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 on
ly two let water in when I boiled the next batch.
