Скачать или смотреть Vegan Shiitake Mushroom and Broccoli Dumplings (Vegan / Gluten-Free) - Susanna Foo

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Vegan Shiitake Mushroom and Broccoli Dumplings

Wild mushroom dumplings have been one of the most popular dumplings at my restaurants since I opened the original Susann Foo Chinese Cuisine in Philadelphia in 1987. l have found that using broccoli makes the dumplings easier to make and refreshingly light and delicious.

Ingredients

12 oz. onion, peeled and diced
6 oz. celery hearts chopped
6 oz. shiitake mushrooms stemmed and thinly sliced
1 large head of broccoli (about 1 lb.), use the florets only and discard the stems.
4 tbs vegetable oil,
1 tsp cumin
1 tsp five-spice powder
1 tbs soy sauce
1 tsp salt
1 cup breadcrumbs
1 package dumpling wrappers (preferably either Twin Dragon gyoza wrapper or Twin Marquis Shanghai dumpling wrapper)

Directions for Making the Filling

Bring water in a medium pot to a boil. Add broccoli florets, blanch for about 5 minutes. Remove florets with a strainer and place them in a bowl with ice water. Drain the ice water, let florets dry, and spoon into a large mixing bowl

Finely chop the onions in the food processor. Spoon into another medium mixing bowl

Finely chop the celery in the food processor and spoon into the same bowl with the onions

Place the blanched florets in a food processor until finely chopped. Spoon back into the mixing bowl.

Heat 2 tbs of oil in a nonstick pot over medium heat. Add chopped onions and celery and sauté until the onions are translucent and slightly caramelized. Stir in cumin, five-spice powder, and salt and sauté for a couple more minutes. Spoon into a large plate until cool.

Heat 2 tbs of oil in the same nonstick pot. Add shiitake mushroom and cook until soft. Mix in 1 tablespoon soy sauce, spoon out into a plate. Let cool.

Finely chop the mushrooms in the food processor and add to the mixing bowl with chopped broccoli florets. Then add the cooked onions and celery. Mix well. Finally, add breadcrumbs and salt to the mixture and mix well. Split the broccoli and mushrooms filling into two medium bowls. Cover with plastic wrapper and keep refrigerated until ready to use.

Directions for Folding Dumplings

Set up a large flat nonstick baking sheet lined with wax paper or plastic wrap. Each person wrapping dumplings will need a small bowl with water, a bowl of broccoli mixture, and a small stack of dumpling wrappers.

Moisten the edges of one dumpling wrapper with water.

Add a teaspoon of the mushroom mixture to the center of the dumpling wrapper. Then fold one edge of the wrapper over the filling to form a half-moon shape.

Pinch the center together and hold the dumpling up by its base

Pleat one of the sides of the half-moon once or twice, halfway between the outer edge and the center. Pleat the other side in the same way.

Put the dumpling to the nonstick sheet pan. Repeat steps 2 to 6. Makes about 50 dumplings.

Dumplings can be cooked right away (see “How to Cook Dumplings”). Alternatively, the dumplings can be frozen on the sheet pan. Once frozen solid, they can be placed in a zip-lock bag and stored in the freezer for up to a month.
Soy-Ginger Dipping Sauce

¼ cup soy sauce
¼ cup water
2 tbs rice vinegar
2 tbs peeled, julienned ginger root, soaked in ice water then drained

Mix all the ingredients in a medium-size bowl
Chef’s notes

I recommend Twin Dragon brand dumpling wrappers or Twin Marquis Shanghai Dumpling wrappers. All the other brands are too thick. Never use the yellow color brands, They usually add yellow color as the wrappers made with adding eggs.