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Veggie Dumplings

23 March 2022 / Team Cuisine /
Difficulty
Moderate
Preparation time
72 mins
Cooking time
31 mins

Plump and juicy dumplings with tender wrappers and a savory sesame and ginger veggie filling.

Instruction

1
Add flour, 120ml (4oz) of water and kosher salt to the mixing bowl.
2
Mix for 15 seconds / speed 2.
3
Mix again for 3 minutes / speed 2 / reverse.
4
Remove dough from the mixing bowl and cover tightly with plastic wrap. Set aside.
5
Peel ginger with the back of a spoon and peel garlic cloves.
6
Trim root end of green onion and cut into 2-inch (5cm) pieces. Add all three ingredients to the mixing bowl and chop for 10 seconds / speed 5.
7
Remove stem and seeds from red bell pepper and cut into quarters.
8
Peel carrots and cut into 1-inch (2.5cm) pieces.
9
Add both pepper and carrots to the mixing bowl.
10
Remove stems from shitake mushrooms and cut in half.
11
Quarter cabbage, remove core and chop in to 2-inch (5cm) chunks.
12
Add both shitake mushrooms and cabbage to the mixing bowl and chop for 10 seconds / speed 4.
13
Scrape down the sides of the mixing bowl with the spatula.
14
Add vegetable oil to the mixing bowl and cook for 5 minutes / 130°C (265°F) / speed 1.
15
Add soy sauce, oyster sauce, chili garlic paste and honey to mixing bowl.
16
Add sesame oil, remove the measuring cup, and cook for 2 minutes / 130°C (265°F) / speed 1.
17
Season with additional salt to taste.
18
Transfer mixture to a separate bowl and allow to cool.
19
Portion dumpling dough into 24 pieces.
20
Keep dough covered with a damp towel to prevent it from drying out.
21
On a lightly floured surface, roll a portion of dough into a thin circle, about 3 ½ inches (9 cm) in diameter.
22
Keep remaining dough covered with a damp towel.
23
Place a generous tablespoon of filling in the center of your dumpling wrapper.
24
Using your finger, moisten the perimeter of the dough with water.
25
Fold dough over to form a pocket around filling, pressing to seal firmly, pushing out any air pockets. Decoratively pleat if desired.
26
Brush the deep and shallow steaming trays with vegetable oil and arrange 12 dumplings in a single layer on each level.
27
Add remaining 180ml (6oz) water to mixing bowl.
28
Put the steamer in place, close the lid and cook for 10 minutes / 110°C (230°F) / speed 1.
29
Remove the dumplings from the steamer and repeat with the remaining 12 dumplings.

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