Thursday, November 7, 2013

Quick & Easy Vegetarian Dumplings

With uni drawing to an end, Chris and I have found ourselves spending more time around the house. As boring as this can get, this does give us the luxury of cooking lunch at home. No more last minute home-made salads, or a cheap meal at Union House. This does, however, leave us with the dilemma of what to cook.
The other day, we had a hankering for dumplings. Though not as absolutely delicious as your average Chinatown dumpling, these guys are still tasty. Plus, you know what is in them (cats? Or is that the joke for dim sims?).

Quick & Easy Vegetarian Dumplings 
(makes approximately 12)

12 wonton wrappers
2 cups finely chopped silverbeet/spinach/kale/anything leafy and green
1 carrot, grated
1 tsp sesame oil
1 tbs soy sauce
1 clove garlic, crushed
1/2 tsp ground ginger

Prepare the vegetables, and heat the sesame in a frying pan over medium heat. Toss in the chopped vegetables and cook for a few minutes until they begin to soften. Add the soy sauce, garlic and ginger. Cook for a few more minutes, until the vegetables are soft and the silverbeet has cooked down. Remove from the frying pan and allow to cool slightly.
Separate the wonton wrappers (no easy feat, I know) and line up on a flat, clean surface. Brush lightly with water, ensuring the edges are wet. Place a heaped teaspoon of the vegetable mixture in the centre of the wrapper. Pull opposing edges together and press together tightly to ensure they stick.
Once all your dumplings are prepared, they are ready to cook! They can by fried, steamed or boiled. I steamed mine, and served them up with a quick Asian dipping sauce.

Delicious. The recipe is so basic, that it can easily be tweaked to suit what vegetables you have available, and adjust the flavouring to suit!