I’ve gotten slack again with this blog, I need to lift my game!
Dumplings! Who doesn’t love dumplings? I certainly do.
I could probably eat them every day and not get sick of them. I’ve been making dumplings for a while, usually using pork mince but this time I wanted to give a vegetarian type a go, and these ones happen to be vegan as well!
As mushroom are super cheap at the moment, it seemed like the perfect fit. Dumplings are up there with the rice paper rolls, pasta making etc of food. Sounds hard to make, but really so easy and not as fiddly as you’d think with some tips! (See: notes) Bear in mind, you can’t really go wrong with the recipe for the filling. Play around with the types of mushrooms and sweetness. I just used what I had on hand.
Sticky Mushroom Dumplings
Makes 12-15, easily doubled or tripled
Ingredients 1 tbsp rice bran oil (or whichever oil you prefer)
350g finely diced mixed mushrooms (I used a mix of shiitake, oyster, button and pearl – you can use any)
5 cm piece of ginger, grated
2 small gloves of garlic, grated
1 tbsp kecap manis (dark, sweet soy sauce)
2 tbsp soy sauce
2 tbsp plain flour
pinch of sea salt, to taste
dash of water, if necessary
a packet of gow gee wrappers
soy sauce or preferred dipping sauce, to serve
1. Prepare all ingredients and heat the oil in a medium sized fry pan
2. Put all the sliced mushrooms in the pan and sauté until they start to shrink and get some colour. Add in the ginger and garlic.
3. Add the kecap manis and soy sauce, and stir until combined.
4. Add the flour and stir until it has cooked off, roughly 3-4 minutes. Taste, and add a pinch of salt if necessary. If the mixture is very doughy/sticky at this stage you may need to add some water to thin it out. You don’t want the mixture too thick as they will be dry dumplings but too thin will be hard to work with. Play around with it and remember mushrooms absorb a lot of water.
5. Transfer the mixture to a bowl to cool.
6. Grab the gow gee wrapper, working one at a time.
7. Wet the outside of the wrapper with water and place a couple of teaspoons of the mixture in the middle of the wrapper.
8. With damp hands, pick up opposite edges of the wrapper and fold and pinch the wrapper together until it resembles a dumpling.
9. Place on a plate/tray lined with damp paper towel or baking paper to prevent sticking.
1. Place a double boiler/steamer on the stove and bring to the boil.
2. If using the double boiler, get a bit of baking paper, wet it, wring it out and poke 5 holes in it and use it to line the base of the double boiler. Put the lid back on to create steam.
3. Place the dumplings in the steamer, as many that will fit without crowding or sticking together.
4. Cook for roughly 5 minutes or until the dumpling wrappers are opaque and soft.
5. Transfer to a bowl and serve with soy sauce.
Alternatively, after step 9 freeze dumplings in air tight containers with baking paper separating the layers to avoid sticking and crowding. These will last for up to a month in the freezer. You can cook them straight from the freezer but increase the cooking time. The gow gee wrappers also freeze well.
I’m heavy handed on the ginger and garlic, so turn it back a notch if you don’t like it so much.
You can buy the wrappers at many supermarkets however they’re much cheaper and possibly better quality as an Asian grocer.
Kecap manis can be referred to as sweet dark soy or Indonesian soy sauce and can also be bought at the supermarket or Asian grocer.
My wrapping instruction aren’t the best, so here is a video to help you out https://www.youtube.com/watch?v=WclLg8M0tJ8.
What I’ve described is a less fancy version of number 5.
These should work boiled or pan fried too, adjust cooking time appropriately.