This month's Daring Cooks' challenge was from Jen of use real butter to make Chinese Dumplings from scratch.
I won't go into the ins and outs of how to make the dough, as there is a great blog post here, and it was pretty straightforward. Just mix flour and water, rest, knead, press into balls, and then roll into thin circles. Fill, press edges together, fry in a pan to make potstickers or boil in water. That's it! And it all worked seamlessly. Actually, quite an easy recipe.
So where was the challenge? Well, the recipe allowed you to get quite creative with the filling. The two provided filling recipes were for pork and shrimp filling. Given that I have recently been trying out not eating meat (I haven't had meat in over a month now), I realized that I needed to get a little creative with the filling.
Jen suggested that a good vegetarian filling would be easy to make but gave no recipe, just saying that the veggies would need to be of uniform shape and stick together.
So... I modified the pork recipe by trying to roughly substitute the same amount of stir-fryable vegetables.
Hang on - last minute edit... I got spanked for not giving a shout out to the peeps that consulted, tasted, rolled filled, and ate - Ciaran the Rhymenocerous and Jen the Hiphopopotamus.
Vegan Spring Veggie Potsticker Filling
- 3 carrots, grated
- 3 medium turnips, grated
- 1/4 c. ginger, minced
- 1 clove garlic, minced
- 2 spring onions, minced
- 6 leaves mustard greens, other strong green, or cabbage, minced
- large handful cilantro, minced
- 3 Tbs. soy sauce
- 2 Tbs. sesame oil
- 1 Tbs. wine rice vinegar
- 2 Tbs. all-purpose flour