Vegetable Dumplings

by GettingFreedom on April 23, 2009

I’m convinced that I could live off of Asian food. So many great flavors, and so verstatile. We used to eat Chinese after church every Sunday, but all that was axed out in a recent budget cut.

Because of this I’ve gotten pretty good at being able to re-create some of our favorites (Cashew Chicken and Sweet and Sour Chicken) at home. In the process we’ve liked some of my creations just as much, if not more, than the restaurant counterparts.

While enjoying the last few nights of our satellite (we finally went ahead and cancelled it) we stumbled upon a channel that we had no idea even existed. Planet Green. As our luck goes, it has become one of our favorites! One evening we caught a show with Emeril Lagasse, and I knew I had to try his recipe for Asian Vegetable Dumplings and an Asian Soup.

It was SO good! And, it is meatless!

As always, I modified the recipe just a bit to accommodate to our tastes, and to what I had. You can find the original here.

Vegetable Dumplings

½ carrot julienned
cooked greens, chopped
½ tsp ginger
1 tablespoon chopped parsley
1 tablespoon soy sauce
1 tablespoon hoisin sauce
2 teaspoons sesame oil
1 egg, lightly beaten
3/4 teaspoon salt
Dash of black pepper
Package of wonton wrappers
Napa Cabbage leaves for the steamer

In a medium bowl combine the carrots, greens, ginger, parsley soy sauce, hoisin, sesame oil, egg, salt, and pepper. When assembling the dumplings, be sure to keep all of the unused wonton wrappers covered so they don’t dry out.

Place just over a teaspoon of the vegetable mixture in the center of the wrapper. Wet your finger with water and run it along the outside of the wrapper to help with sealing them. An easy way to seal them is to just fold it in half, forming a triangle. Cover up until all dumplings are made.

Get your steamer ready and place your Napa Cabbage leaves in the rack. Place your dumplings on top of the cabbage leaves so they don’t stick and so that they do not touch each other.

Cover and steam until dumpling wrappers are soft and tender, about 10 minutes.

Honey Soy Dipping Sauce

1/4 cup soy sauce

2 tablespoons honey
Dash of ginger
1/2 teaspoon sesame oil
1 teaspoon toasted sesame seeds

Whisk together all ingredients except the sesame seeds. Cover and chill. Add in the sesame seeds just before serving.

TIP: To toast the sesame seeds, all I did was throw them in a small sauce pan on medium heat. I tossed them about a bit so that they wouldn’t be overly toasted on one side. Once they were completely toasted, I removed them and placed in a separate bowl until I was ready for them.

I’ll definitely be adding this with the Lentil Casserole as our top favorite meatless meals! For more meatless meal ideas be sure to check out the Ultimate Recipe Swap!
This post is linked to:
Related Posts with Thumbnails

{ 8 comments… read them below or add one }

Leave a Comment

Previous post:

Next post: