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Dumpling Workshop Recap

Updated: May 24

The wrapper dough and filling can both be prepared the day before so it's easier to work with. And if possible, have any friends or family join in on the fun of wrapping these together.



TOOLS:

Mixing bowl

A small food processor*

Sharp knife

Measuring cup or scale

Measuring spoons

Kettle or pot to boil water

Rolling pin or a bottle

Teaspoon

Tongs or chopsticks

Baking tray lined with parchment paper

Clean dish cloth


*If you don't have a food processor, you can easily (and patiently) finely chop the filling ingredients with a sharp knife.


We start by making the filling first as it's important to cook off all the moisture of the ingredients and let the mixture cool before filling the wrappers or else they will fall apart.


FILLING

2 teaspoons vegetable oil (choice of sunflower, safflower, rapeseed/grapeseed)

1 cup (70g) leafy greens (choice of spinach, chard, beet greens, cabbage, kale, or bok choy)

1 cup (130g) other fillings (choice of butternut squash, carrots, mushrooms, or tofu)

1-2 tablespoons aromatics (choice of chives, fresh ginger, garlic, scallion, onions)

1-2 tablespoons seasoning (choice of soy sauce, tamari, sriracha, curry paste)


  • Finely chop all ingredients and sauté for 3-5 minutes until softened and the moisture from the ingredients have evaporated.


WRAPPERS (see recipe for gluten-free wrappers here)

1 1/2 (190g) cups flour (choice of all-purpose, whole wheat, spelt)

1/2 teaspoon baking powder, optional

1/2 teaspoon salt

1/2 cup (120 ml) just-boiled water**

1 tablespoon oil (choice of sunflower, safflower, rapeseed/grapeseed)


FOR COLORFUL DOUGH, substitute the boiled water with **fresh-pressed juices (blue butterfly pea flower tea, carrot juice, beetroot juice), brought to a boil, or 1 tsp turmeric (yellow), spirulina powder (green)


We divided the above recipe into thirds to make 3 colors:


RED

1/2 cup (65 g) flour

1/8 teaspoon salt

1/8 teaspoon baking powder

2 1/2 - 3 tablespoons fresh beetroot juice

1 teaspoon oil


YELLOW

1/2 cup (65 g) flour

1/8 teaspoon salt

1/8 teaspoon baking powder

2 1/2 - 3 tablespoons hot water

1 teaspoon oil

3/4 teaspoon turmeric powder


GREEN

1/2 cup (65 g) flour

1/8 teaspoon salt

1/8 teaspoon baking powder

2 1/2 - 3 tablespoons hot water

1 teaspoon oil

3/4 teaspoon spirulina powder


  • In a large mixing bowl, combine the flour, salt and baking powder, and color powder (of using). Gradually pour in the boiling water whilst stirring the mixture with a wooden spoon or chopsticks. Add the oil. Knead for 10 minutes until the dough feels like a soft play dough. If it's too wet, add a spoonful of flour. And if it's too dry and not coming together, add another teaspoon of oil. You can let the dough rest for under a damp dish cloth for 15 minutes for the gluten to activate, but as in the workshop, we rolled right away.

  • Form a "doughnut" with the dough to pull it into a 1-1 1/2" (2.5 - 4 cm) ring. Break the ring into a long, skinny strip, then into pieces about the width of your thumb. Roll each piece into a ball and keep them from drying out under a damp dish cloth, or in an air-tight jar.

  • Flatten a ball of dough with the palm of your hand and roll it into a 1/8" (3 mm) thick circle, turning the dough clockwise after each rolling motion with the rolling pin. Fill with a tablespoon of the cooled filling and wrap with any of these folds. Try not to overfill them or else it will be difficult to seal them shut. Make sure when you pinch the edges that they are tightly sealed, especially if you plan on boiling them.


"Empanada" Fold

"Tortellini" Fold

"Har Gao (Shrimp Dumpling)" Fold

"Pyramid" Fold

"Leaf" Fold

"Soup Dumpling" or "Bao" Fold

Rose Dumpling Fold

Shell Fold

"Bok Choy" Fold


Continue to fold until you either run out of filling or dough. The dumplings can be stored in the freezer for future use. Place them on the lined baking tray and freeze for 3 hours or overnight until solid. Transfer to a bag or stainless steel container. They can be cooked straight from the freezer. Just add a few minutes to the cook time to ensure that it's thoroughly heated up.


Use any leftover filling for a fried rice, and any leftover dough can be hand-rolled and cut into noodles. Bring a large pot of water to a boil and drop the noodles in. Cook for 2-4 minutes.


TO BOIL

Bring a large pot to a boil. Swirl the water with a slotted spoon and carefully place the dumplings in. Bring to a boil again, and cook until they float to the surface (about 7 minutes). Use the spoon to scoop them out and serve in bowls with a little of the boiling liquid and dipping sauce of choice (mine is usually chili oil and soy sauce).


TO STEAM

Place the dumplings in a single layer on to a steamer basket with a thinly sliced carrot or radish round underneath each one. Pour 2 cm of water into a wide pot or wok. Place the basket into the pot, ensuring that the water does not touch the dumplings. Cover and bring to a boil. Turn the heat down to a medium-low heat and let steam for 5 minutes.


TO FRY

Heat up a large frying pan on high heat. Add the oil, swirling the pan around to coat the entire surface. Add the dumplings, in a single layer, about 3cm (1”) apart from one another. Gently shake the pan to ensure that the dumplings don’t stick to the bottom and let them crisp up for 2 minutes. Carefully add the water to the pan, cover with a lid, and cook for 6 minutes, or until the liquid has evaporated. Drizzle a little more oil and cook, uncovered, for 3 more minutes, until the skin has crisped up again. Shake the pan to loosen them from the pan. You can fry both sides, if desired.


Thank you again for joining me! Please tag me @conscious_cooking whenever you make them as I would love to see them all!


Best,

Christine

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