There are a handful of foods that I turn to when I am looking for a warm hug in food form and one of those is the dumpling. I love them steamed, boiled or pan-fried. I love them filled with potatoes (pierogis) or tofu or veggies. I love gyoza, shumai, momos, ravioli, samosa, wonton, mandu… basically I haven’t met a dumpling that I didn’t like. Recently I found vegan wonton wrappers so I decided some homemade dumplings were a must so my littles and I made up a huge batch that we all gobbled up.
These dumplings are filled with edamame and seasoned with lot of chives.
- 2 heaping tablespoons kale pesto @hopefoods hummus or 1 tablespoon plain hummus and 1 tablespoon pesto
- 2 cups steamed and shelled edamame
- 1/3 cup chopped chives
- 1.5 teaspoons salt (I used green garlic salt)
- 1 tablespoon coconut aminos
- 1 Package of Wonton Wrappers
- olive oil or avocado oil.
Place all ingredients in a food processor and process into a paste.
Now it’s time to set up your dumpling making station. You will need your wonton or dumpling wrappers, a small bowl of water and a parchment lined or lightly floured sheet tray. Place 1 heaping teaspoon of your filling into the wrapper, dip your finger in your water and go along the edge of your dumpling wrapper and the seal your dumpling; there are a number of methods when it comes to sealing your dumpling so go with whatever method you prefer. Place filled dumplings on the sheet tray while you complete filling the remaining dumpling wrappers.
When it comes cooking your dumplings you can either boil them or go my favorite method pan fried. On medium high heat add just enough oil to coat the bottom of your pan. add your dumplings in a single layer and cook until just brown on the bottom. Then with your lid ready quickly add 1/4 cup of water and cover immediately and allow to steam for 5-7 minutes. Your dumplings will com out cooked through and nice and crispy on the bottom. I serve mine up with more coconut aminos, sriracha and a sprinkling of chives.
What is your favorite dumpling?