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Asian Veggie Dumplings

Asian Veggie Dumplings

Currently writing this at 1:00 in the morning because the summer road life is absolutely bizarre and so are these Asian Veggie Dumplings. They are filled with veggies and covered with an authentic dumpling dough. To say these are good is an understatement. This is a special recipe, because it takes time and effort, there are no shortcuts. Completely home made by you. This recipe makes a lot, it makes somewhere around 80 dumplings. I get them all ready and then freeze them, so when I need them, they are all ready to go! Steam or pan fry, you can't go wrong! 


Veggie Filling

3 portabella mushrooms (Diced very small)

2 shredded carrots

1 block of organic firm tofu

15 stocks of green onion (chopped)

3 big hand fulls of spinach

1/4 of cabbage

6-8 garlic cloves

About an inch of fresh ginger

2 tbs of Liquid amino

1 tbs of Sesame oil

2 tbs of Rice Vinegar

1 tbs of Honey

1 tbs Sambal


Instructions

1. Drain the liquid from the tofu package and place the tofu on a plate with a few paper towels under it and on top of it. Put something heavy on top to get liquid out of the tofu. (I use a cast iron skillet, but anything heavy will do.)

2. Place the cabbage into boiling water for about 3 min, and then add the spinach to the boiling water for about 2 more min... or until everything is soft.

3. Drain and rinse the cabbage and spinach with cold water. And take a handful, and squeeze out as much liquid as possible.  (Important)    

5. Chop and dice all the veggies and mix together. The garlic and ginger needs chopping very thinly so the flavor can reach all the mixture. 

6. Crumble the tofu with your hands and add in with the veggies.

7. Add the liquid amino, sesame oil, rice vinegar,honey and sambal. Mix!

Dumpling Dough

6 cups of Organic Unbleached all purpose white flour

1 ½ tsp of salt

2 cups of water


Instructions

1. Wisk together the flour and salt until well combined.

2.Add Water.

 3. Mix with a wooden spoon until it becomes too hard.

4. Start needing with your hands, it should start to form a ball of dough. (You will have lots of little piece that don’t want to join the ball of dough….Keep needing and they will eventually come together.)

 5. When it really starts coming together, move the dough to your counter top, or a flat surface.  At this point your dough is quite hard. So really put some streghth into your needing. (You will still have some little pieces that won't come together. Keep needing.)

6. Need until everything is in one ball of dough.

Tip: The whole time, your going to be thinking it needs more water. Just keep needing. It took me about 15 min to bring it all together.

7. Now you should have a ball of dough. It wont look smooth, but it will be a ball of dough.

8. Place dough into a sealed plastic bag for 10 – 15 minutes. (This makes it soft)

9. After 10 - 15 minutes, divided dough in to 3 equal parts.

10. Place 2 parts of the dough into the sealed plastic bag again and one of them on a flat, lightly floured surface.

11. Roll the dough out with a rolling pin until it is very thin. Around 1/8th of an inch thick. 

12. Find a cookie cutter or what ever you have, and cut the dough the size that you want your dumplings to be. (Do step 11 & 12 until you have no more dough) 

13. Cover a big cookie sheet with plastic rap, and lay down your circles (not touching). When it gets full, cover them with plastic rap again, and start stacking. 

14. When all of your dough is in circles, make sure everything is covered in plastic rap and place in the fridge or freezer. (Or else they will dry out.)

-Makes 80-85 dumplings-



Sauce

2 tbs of liquid Amino

2 tbs of Rice Vinigar

1tbs of Water

1tbs of Honey

1tsp of Sambal

Chopped green onion, lettuce, and sesame seeds for garnish.


 

"The blood He gave,

Is like a rose, which is pure red. 

To love is where I want to be led,

Because then I'll know,

That I'll have enough love,

More then the depth of the ocean,

And more then the height of the sky,

Even enough love to love my worst enemy."