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Pan-fried Vegetarian Dumplings
I'm not a vegetarian, it seems like at least half the people I
know are, so I frequently find myself cooking vegetarian to
accommodate guests. I adapted this filling from one that my
mother uses to make chive buns. Green bean threads are very
thin, translucent noodles -- you can find them in any Asian
supermarket and in many larger supermarkets. Serve these
dumplings with an assortment of
condiments (soy sauce, rice vinegar, black vinegar, chili sauce,
sesame oil, chopped scallions) and let your guests mix up their
own dipping sauce.
2 cups mung bean threads (also called cellophane noodles),
softened in water and chopped roughly
5 oz. baked bean curd (available at Asian markets in the
refrigerated section), diced
8 shiitake mushrooms, rehydrated and chopped
1 large clove garlic, chopped
1 cup Chinese chive, chopped
3 tsp. soy sauce
1-1/2 tsp. sesame oil
1 package dumpling wrappers, or 40 home-made wrappers
1.5 hours or less, depending on how many people are helping
serves makes 40
dumplings (enough for 3-4 people)
1. Heat 1 tbsp. oil in a skillet or
wok; add garlic and cook for a minute or 2. Add remaining ingredients
and stir well to combine. Cook for 3 minutes. Adjust seasonings as
Drop a small portion of filling into the center of a wrapper. Fold and
pleat to encase. Continue until you've used up all the filling. (Check
out the step-by-step
illustrated guide to folding technique.)
1 tbsp of oil in a skillet on medium heat. Arrange the dumplings in the
pan and cook until the bottoms are nicely browned. (Note: you will have
to do this in batches, since you don't want the dumplings to be touching
each other in the pan).
1/3 cup of water to the pan. Cover and cook on medium-low heat for five
cover. If there's still liquid in the pan, continue cooking uncovered
until the liquid evaporates.
to a plate and serve.
recipes: pan-fried pork
boiled shrimp dumplings,
deep-fried scallion-cheese dumplings
. laze . home.