Spuyten Duyvil Vegetable Dumplings
Makes ~15 dumplings
Ingredients
- Filling
- 3 tablespoons oil, plus 1/4 cup
- 1 tablespoon minced ginger
- 1/2 large onion, chopped
- 1 cups shiitake mushrooms, chopped
- 1 1/2 cups cabbage, shredded
- 1 1/2 cups carrots, shredded
- 1/2 cup scallions, chopped
- 1/2 teaspoon white pepper
- 2 teaspoons sesame oil
- 2 tablespoons soy sauce
- 1 teaspoon sugar, brown sugar, or honey
- salt, to taste
- Dumpling Wrappers (or purchase)
- 3 1/2 cups all purpose flour
- 1 cup plus 2 tbsp room temperature water
Directions
- Make the dough for the dumpling wrappers. Put the flour in a large mixing bowl and slowly add the water to the flour. Knead into smooth dough (about 10 minutes). Cover with a damp cloth; let rest for 1 hour.
- Make the filling. Place a wok or large skillet over high heat and add 3 tablespoons oil and ginger. Cook for about 30 seconds, until fragrant. Add onions and stir-fry until translucent and tender.
- Add chopped mushrooms and stir-fry for another 3-5 minutes and liquid released by mushrooms is cooked off. Add cabbage and carrots; stir-fry for another 2 minutes until liquid released cooks off. Transfer vegetables to large mixing bowl and allow to cool.
- Add to the bowl chopped chives, white pepper, sesame oil, soy sauce, and sugar. Season with salt to taste (esp if using low-sodium soy sauce). Stir in last 1/4 cup of oil.
- Assemble the dumplings. Cut the dough into tablespoon-sized pieces and roll each into a circle. Dampen the edges of each wrapper. Place just less than a tablespoon of filling into the center of each circle of dough. Fold the wrapper around the filling, pinching at the middle point and pleating the wrapper edges together to create a fan-like shape. Continue assembling until you’ve used up all the dough or the filling.
- Cook the dumplings. Line a steamer with a bamboo mat, cabbage leaf, or cheese cloth. Steam for 15-20 minutes.