For many, wonton, dumpling, and spring roll wrappers can be intimidating. They're always so delicate and often quite small. And they always seem to dry out before you're even done working with them! To this, I must say, practice makes perfect.
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Delicate wrappers used to encase an endless number of delicious fillings are quite tricky to work with, but once you learn a few basic tips on how to handle them, it can be a breeze.
The keys are to make sure they're not too dry or too wet, to work quickly, and to apply the right amount of pressure. You don't want to be too rough so that your super-thin sheet of dough tears, but you also don't want the finished product to fall apart while cooking. That would be disastrous.
And since speed is important when working with wrappers, be sure to prep your filling in advance and have your work station ready to go. By following these basic tips and by practicing, you'll have the technique down in no time, and you'll be able to whip up a batch of the healthy vegetable-filled steamed dumplings featured here. Enjoy!
Veggie Steamed Dumplings
1/2 cup finely chopped mushrooms (any type)
1/2 cup grated carrots
1/2 cup shredded cabbage
2 Tbsp. finely chopped red pepper
2 Tbsp. finely chopped onion
2 tsp. minced fresh ginger
1 Tbsp. soy sauce
1 Tbsp. sesame oil
Salt and pepper, to taste
35-40 small dumpling wrappers
•In a large mixing bowl, combine the mushrooms, carrots, cabbage, red pepper, onion, ginger, soy sauce, and sesame oil. Stir until combined and then season with salt and pepper to taste.
•Form the dumplings by placing the wrappers on a dry working surface one at a time. Place 1 teaspoon of the vegetable mixture in the center of the wrapper, wet the edges of the wrapper with water, and then fold one side over and pinch the edges until sealed. The dumplings will be in the shape of a half moon. Repeat the procedure until all of the filling is gone.
•Bring 1/2 inch of water to a simmer over medium heat. In a steamer, place as many dumplings as will fit without touching each other. Cover and steam for 10 to 12 minutes. Repeat until all dumplings are cooked.
•Serve the dumplings while they're hot and with a side of your favorite dipping sauce.
Makes 35 to 40 small dumplings
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Comments ( 4 )
I so want to make dumplings but I have had the hardest time finding vegan wrappers! These look beautiful.
Posted by Danica | December 10, 2008 12:53 PM
Posted on December 10, 2008 12:53
OMG DUMPLINGS GET IN MY MOUTH!
Posted by Marta | December 10, 2008 1:01 PM
Posted on December 10, 2008 13:01
yumm that looks good i shall make some
Posted by SUMMER | December 11, 2008 2:55 AM
Posted on December 11, 2008 02:55
Yummy dumplings. For the wrapper, use can make them using flour, salt and water. My friends and I enjoying doing dumplings(Tib: momo) during some gathering. Take note that you must let the dough rise for at least half an hour before making the dumpling.Place some flour on the board before making the wrapper. Enjoy :)
Posted by Monissa | December 12, 2008 2:48 AM
Posted on December 12, 2008 02:48