Tuesday, January 28, 2014

Bok Choy and Shiitake Mushroom Dumplings

These are truly amazing! Billy is always brave with taking on making something new. He's done homemade ravioli, started cooking Indian food with its innumerable ingredients, and has made ramen noodles from scratch! Since we've been abstaining from gluten lately, we thought we should try out this recipe. It's pretty simple, it's just more about making sure to keep the dough moist enough and not dry out on you. And of course, Billy's the one taking this part on normally.

The filling is also amazing. Just make sure to drain it as much as possible before adding to the wrapper, because if there's too much extra liquid the dumplings get too soggy.

We have made these countless times, and are always asked for this recipe. I hope you enjoy it as much as we and are friends do!

Bok Choy and Shiitake Mushroom Dumplings
Filling and Sauce Inspired by Vegan Good Things | Gluten-Free, Vegan Wrappers Adapted from Gwyneth Paltrow

Dumpling Wrappers
Yield: 30 Wrappers

3 cups all-purpose gluten-free baking flour (we use Glutino)
2 1/4 cup boiling water

How To:
In a large bowl add flour. Make a well in the center of the flour and carefully pour the boiling water into it. Use a spoon and combine until a ball begins to form. Once it's cohesive enough, begin to knead with your hands until it comes to a smooth consistency. Don't add any extra water.

Make two long tubes with the dough. Using a knife, cut 30 equal portions. Cover the cut sections with a damp food-grade towel. One at a time, begin to roll out the small pieces about 1/4 inch thick and into the shape of a circle.

Fill the wrappers before they get dried out, or place a damp food-grade cloth over them until ready to use.

Dumpling Filling
Yield: about 25 - 30 Dumplings

1 small package of shiitake and cremini mushrooms mix, quickly rinsed, stemmed, and finely chopped
1 or 2 baby bok choy, chopped, tough stalk part removed (the last 1/4 inch of the white stalk)
1 - 2 carrots, minced
1/4 cup red cabbage, sliced and chopped
2 green onions or chives, sliced
1 small nub of fresh ginger, grated
1 tbsp toasted sesame oil
2 tsp cornstarch
1 tsp soy sauce, wheat free (or soy substitute)
1 tsp himalayan sea salt
1/2 tsp ground white pepper

How To:
Combine all of the ingredients. Place in refrigerator for 15 - 30 minutes. Remove, and stir. Use immediately for your filling.

To fill wrappers, wet the circumference of the dumpling wrapper with your fingers. Place about 2-3 tbsp of the filling in the center of the wrapper. Bring the top half of the circle over the filling towards yourself. Gently lift up, and pinch together the seam of the wrapper tightly over the filling. Fold in the sides, and remove any air pockets, be gentle but have firm pressure. Set aside on a clean and dry plate until you have made about 12.

Heat a large pan with about 3 tablespoons of coconut oil. Let the oil heat for about 2 - 3 minutes. Add dumplings carefully, allowing enough room in the pan so that they don't touch. Cover pan with lid. Cook until the bottoms of the dumplings have browned.

Exercise extreme caution, and pour in about 1/3 cup of filtered water. Quickly cover the pan with a tight fitting lid so that you don't get burned with steam and/or oil. Let the dumplings steam for 5 - 7 minutes. Remove using a spider or flat and wide spatula. Place on a plate, not allowing the dumplings to touch or else they will stick together. Serve immediately with the dipping sauce, recipe follows.

Dumplings may be stored in the refrigerator up to 3 days. Or freeze on parchment paper separately for one hour (up to 3 hours), remove and place into an airtight container. To re-heat, place dumplings on a steamer over an inch of boiling water. Cover and let steam for 10 minutes if refrigerated, or up to 15 if frozen.

Dipping Sauce
Yield: about 1/3 cup
1/4 cup soy sauce, wheat free (or soy substitute)
3 tbsp rice wine, Sake (or you can use rice vinegar)
1 tsp toasted sesame oil
1 green onion, sliced
2 garlic cloves, minced
2 tsp honey, raw and unfiltered

How To:
Combine all ingredients in a small bowl. Mix until honey dissolves. May be refrigerated up to one week.

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