After our delicious début with Ricotta Gnocchi in May, we’re back and cooking up a veritable storm with Chinese dumplings and potstickers! To clarify the definitions tout de suite, dumplings are steamed or boiled whereas the potstickers are (gasp!) fried. This month’s challenge hostess is Jen from Use Real Butter, and she graciously shared her family recipe for Chinese dumplings/potstickers. This month’s challenge was once again a slam dunk to veganize as the dough is naturally vegan, but that’s not why I love it. I thought it was fantastic because it was so darn tasty!
I’ve said it before, but I’ll say it again right now : this challenge was a hoot! I’ve found myself wondering why I hadn’t ever made potstickers before, and I’d see them featured from time to time on a blog and lick my lips in admiration, but I’d never actually taken it to the next level and made them. Thank you Daring Cooks for nudging me into new culinary territory!
I wanted to try to use cannelli beans in the filling in lieu of tofu, because just defaulting to tofu seemed too easy. I feel badly because I didn’t measure my ingredients, but I think it was probably about 2 cups or more cannelli beans, about one cup shredded carrot, four green onions (heads and stems), a little soy sauce, a few teaspoons diced ginger root and salt and pepper. I totally ignored Jen’s advice (sorry Jen) and tossed the onions and beans in the food processor until I had a paste, then added the carrots until well mixed. It was just perfect.
The dough proved a bit of a challenge as I think I added about three or four times the amount of water called for in the recipe. That’s life. I just kept kneading and adding water and knew that the gluten would develop if I would just let it. Once it was ready, however, the dough was very easy to handle and making the dumplings was easy peasy pie. I did punk out and just used a fork to seal my potstickers, but Jen has some beautiful pictures on her blog showing her folding technique.
The real disappointment for me with this challenge was the dumplings.
I tried to boil a few, but they floated right away, and never really cooked properly, they just turned into floppy wet dumplings. I should have opted for steaming, and I probably will give it a try another time. The potstickers however were a dream come true, and I’ve already been asked to make them again!
Would you like to play with your food? Everyone is welcome in The Daring Kitchen! I would especially like to extend this invitation to any vegans and vegetarians out there – this is an excellent opportunity to flex your creative culinary muscles and veganize omni fare. Learning to prepare delicious “omni-friendly” meals is a wonderful talent to develop, and it’s such a relief to have more recipes in your repertoire!
Dear friends, Brahmakumaris are vegetarian… and emphasize that when cooking in a peaceful, loving frame of mind, the resulting food will nourish the emotions as well as the body. There is Brahmakumaris meditation…that relaxes the mind…nurtures a healthy balance between inner and outer worlds… recharge… rejuvenate the inner-self…
You’ve inspired me to give these a try! Yours look so yummy! You’re right, it would a great addition to my culinary repertoire.
I love your shaping. I would do it that way next time. I really like the crispy side best, with your style I could crisp both sides. 🙂