Vegan Dumplings For A Health-filled New Year


vega_chinese_newyear_dumplings

Happy New Year!

Lunar New Year is the extra bit of horoscope magic we like to celebrate in our house. Years ahead full of health and prosperity are good things to strive for. Sitting down and folding dumplings as a family is pretty amazing too.
Other than a lot of dicing, the filling comes together pretty quickly to make a dinner full of dumplings. Folding isn’t too tough either. There are lots of folds varieties to choose from. An easy triangle, to more complicated pleats, but the trick is just to get the air out and seal the edges well.
For these I started with an off point triangle and to fancy them up, folded each of the lower corners up to make a bit of a lucky dragon type of shape.

Gong hei fat choy!

Vegan_dumplings

VEGAN DUMPLINGS

For The Filling:

1/2 Block Firm Tofu, pressed and finely diced (about 1 Cup)
3 Dried Shiitake Mushrooms, reconstituted and finely diced (about 1/4 Cup)
1 Medium Carrot, finely grated
1 Cup Napa Cabbage, finely shredded
1/4 Red Pepper, finely diced
1 Clove Garlic, finely grated (with a microplane)
1 teaspoon Fresh Ginger, peeled and finely grated (with a microplane)
1 teaspoon Cilantro, finely chopped
2 teaspoons Sesame Oil
1 Tablespoon Soy Sauce
1 teaspoon Salt
1 Package Wonton Wrappers
1 Tablespoon Sesame Seed Oil, for frying
1 Tablespoon Vegetable Oil, for frying

Combine the filling ingredients together. To fill the dumplings, add about one teaspoon of the filling to one wrapper. Glide your finger along the edges of the wrapper to dampen the edges. Fold the dumpling into a triangle, working the air out and sealing the edges well. Fold the corners up to create a dragon fold, or bring them together and seal to create a more traditional wonton shape.
Collect the finished dumplings on a parchment lined baking sheet. If you’d like to freeze for later use, store in an airtight container.
To cook, add 1/4 cup of water to a large skillet. Bring to a boil over medium high heat. Reduce to medium and add the dumplings, with space in between, and cover. Cook for 5 minutes. Remove the lid and add 1 Tablespoon of sesame seed oil and 1 tablespoon of vegetable oil. Loosen any dumplings, as necessary to get the oil under them, then leave them to fry for about another 3-5 minutes or until golden-crisp.

For The Dipping Sauce:

1/4 Cup Soy Sauce
2 Tablespoons Rice Vinegar
2 teaspoons Sesame Seed Oil
1 1/2 teaspoons Sriracha
1 teaspoon Cilantro, finely chopped
1/2 teaspoon Toasted Sesame Seeds, optional

If using, toast the sesame seeds in a dry frying pan over a medium heat, stirring frequently. Once they begin to pop and brown, remove them from the heat.
Combine the soy sauce, rice vinegar, sesame oil and sriracha. Stir in the chopped cilantro and sprinkle over the toasted sesame seeds.

Makes 30 Dumplings

Red Borscht With Porcini Mushroom Pierogies


From my fractional polish heritage, I was so lucky to have been included in my sister in laws family Christmas Eve tradition.

Once horrified by the memories of beet soup with homogonized milk, that puce nightmare was no comparison to the hard work and detail which had been presented before us to gobble up.

The bright colour and warmth of this simple, smooth broth sets the perfect stage for the celebration ahead. Borscht is may be peasant food, but like it’s counterparts, it is pure comfort. Served as the first course during the Christmas Eve feast with miniature mushroom filled pierogi packages called uszka, this wonderful tradition becomes the delight of the Holiday table.
Continue reading Red Borscht With Porcini Mushroom Pierogies