Just as tasty as the conventional pot stickers. The dumplings can be used in soups, boiled, steamed or pan fried. Served with or without a dipping sauce. The recipe can easily be turned into all vegetarian. Not Just Rice shows how to make the filling, fold the dumplings using square and round wrappers, then 3 different ways cook them and to how-to store them in the freezer.
Substitute the cabbage with the following:
2 cups fermented cabbage Kimchee
Wash the Kimchee, squeeze out as much liquid as possible. Finely chop and transfer to 3 sheets of coffee filter. Continue to prep following the Chicken Dumplings recipe. If you would like more Kimchee taste, double up the Kimchee portion and omit the bean sprouts.
In the mood for Beef, Pork or Shrimp Dumplings?
Substitute chicken with your choice of meat
1 pound ground chicken breast, if not available, use ground turkey breast
2 packages square or round wrappers
1/2 block firm tofu (about 1/2 pound)
1/4 medium cabbage (about 1/2 pound)
1/2 pound bean sprouts
4 stalks green onions, about 1 cup, chopped
1 medium clove garlic, minced, 1 teaspoon
2 – 3 teaspoons minced ginger
1/4 cup soy sauce
1 teaspoon sesame oil
1/2 teaspoon freshly ground black pepper
Dipping Sauce 1
2 Tablespoons soy sauce
1 Tablespoon sake or rice wine
1 Tablespoon rice vinegar or apple cider vinegar
1 teaspoon sambal (ground fresh chili paste)*
Dipping Sauce 2
1 Tablespoon soy sauce
1 Tablespoon vinegar
1 Tablespoon water or dashi
pinch of freshly ground black pepper, optional hot red pepper powder for spice.
Place the tofu on top of 5 sheets of paper towel. Cover with another 5 sheets. Put a weight on top and set aside.
In a pot, bring water to a boil.
Cut the cabbage into thin slices.
When the water comes to a boil, put the cabbage slices in the pot. When it comes back up to a boil, drain in a colander and immediately rinse in cold water. Rinse until cooled. Using your hands, squeeze out as much liquid as possible.
Prep the bean sprouts by following the same steps.
Finely chop the cabbage and bean sprouts and place in 3 layers of coffee filter. This helps to absorb any excess water.
Finely chop the green onions and mince the garlic and ginger.
Crumble the tofu using your fingers.
MAKE THE FILLING
In a bowl, combine all the ingredients together and mix well.
FOLDING, COOKING AND STORING
Fold the Dumplings and place them 1/2 an inch apart on a parchment lined baking sheet.
Steam, pan fry or boil. Or Freeze for later use.
Kimchee Dumplings: Substitute cabbage with Kimchee
Wash and drain 2 cups of fermented Kimchi. Squeeze out as much liquid as possible. Finely chop and transfer to 3 sheets of coffee filter. For more Kimchi taste, double up the Kimchee portion and omit the bean sprouts.
Beef, Pork or Shrimp Dumplings
Substitute chicken with meat of your choice.