If you know me, I have an insatiable desire for dumplings (all the time). Veggies and carbs TOGETHER? Yes please. I was at Din Tai Fung the other day with a colleague for lunch and ordered their vegetarian dumplings and realised that the filling they use is very similar to my mum's so a few days later, on the weekend, I was at my parents' helping mum out.
With the quantities, we made about 50 dumplings. These freeze very well so if you have any remaining you can save them for later.
- 1 carrot
- 0.5 cup dried
- 2 squares bean curd
- 1 bunch frozen asian greens
- 1 bunch of vermicelli
- 2 tbsp vegetarian hoisin sauce (diluted with the same amount of water)
- 1 tbsp sesame oil
- 2.5 cups plain flour
- 1 cup lukewarm water
- 2 tbsp potato starch (optional)
- 1 tbsp olive oil
Chop everything up you need for the filling (you could pulse this in a food processor).
Put everything in a pan and fry off until the carrots and vermicelli have been softened. Mix in hoisin sauce and sesame oil. Leave aside to cool.
In a large bowl mix potato starch and plain flour. Apparently the potato starch helps the wrappers crisp up a little more when fried. Mix together flour, starch, oil and water. Knead until the dough comes together – it shouldn't be too wet. Set aside for about half an hour with a lid/cling wrap to cover.
After the dough has rested, segment into two lots and roll out into a log, about 3cm in diameter. Cut them up, about 1.5cm wide – Mum cuts them up into little triangles so that when it comes to rolling, the outer edges will be thinner.
Roll out with a rolling pin/wine bottle/dowel – whatever! Then fill with about half a tablespoon of filling. Crimp the edge.
Heat up a pan with a little oil. When hot, place your dumplings in, crimped edge up. Add about a quarter of a cup of water and cover.
Once the water has evaporated and the bottoms of the dumplings have browned, remove from heat and either eat or finish off frying the remaining dumplings.