Dumpling Workshop

The wrapper dough and filling can both be prepared a day in advance so it's easier to work with. If preparing in advance, make sure both the filling and the wrappers are at room temperature before assembling. When possible, have any friends or family join in on the fun of wrapping these together.

The recipe for the workshop makes about 21 dumplings. Full recipe can be found here along with all my other dumpling recipes, and here's a recipe for gluten-free wrappers. For more inspiration, check out the article I wrote for Best of Vegan "25+ Delicious Vegan Dumpling Recipes to Celebrate Asian Culture".

TOOLS:

Mixing bowl

A small food processor*

Sharp knife

Measuring cup or scale

Measuring spoons

Kettle or pot to boil water

Rolling pin or a glass bottle

Teaspoon

Fork

Kitchen scissors

Tongs or chopsticks

Baking tray lined with parchment paper

Clean dish cloth

TO FRY: Frying pan with a tight fitting lid, oil and water

TO STEAM: Steamer basket, saucepan, lid and water

TO BOIL: A large pot and water

*If you don't have a food processor, you can finely chop the filling ingredients with a sharp knife.

We start by making the filling first as it's important to cook off all the moisture of the ingredients and let the mixture cool before filling the wrappers or else they will fall apart.

FILLING

2 teaspoons vegetable oil (choice of sunflower, safflower, rapeseed/grapeseed)

1 cup (70g) leafy greens (choice of spinach, chard, beet greens, cabbage, kale, or bok choy)

1 cup (130g) other fillings (choice of butternut squash, carrots, mushrooms, or firm tofu)

1-2 tablespoons aromatics (choice of chives, fresh ginger, garlic, scallion, onions)

1-2 tablespoons seasoning (choice of soy sauce, tamari, sriracha, curry paste)

• Finely chop or use a food processor to mince all the ingredients. You want everything to be chopped, not too chunky, but not pureed. If using a food processor, greens like napa cabbage and spinach are full of moisture, so use your hand to squeeze out the juice before adding the leafy bits to the pan. Chop green onions by hand, and crumble tofu into the pan.

• Sauté for 3-5 minutes until softened and the moisture from the ingredients have evaporated. You may need to add a tablespoon of flour if it's too watery. Transfer to a bowl to let this cool.

WRAPPERS

The video for making the filling and the dough can be found here.

1 1/2 (190g) cups all-purpose flour

1/2 teaspoon salt

1/2 cup (120 ml) just-boiled water**

1 tablespoon oil (choice of sunflower, safflower, rapeseed/grapeseed)

FOR COLORFUL DOUGH, substitute the boiled water with **fresh-pressed juices (blue butterfly pea flower tea, carrot juice, beetroot juice), brought to a boil, or 1 tsp turmeric (yellow), spirulina powder (green)

Divided the above recipe into thirds to make 3 colors:

RED

1/2 cup (65 g) flour

1/8 teaspoon salt

2 1/2 - 3 tablespoons fresh beetroot juice or beetroot puree (or a few slices of fresh beets boiled in ¼ cup of water. Cover and simmer for 15 minutes to steep) You only need to add 2 1/2 Tbsp for the mixture

1 teaspoon oil

YELLOW

1/2 cup (65 g) flour

1/8 teaspoon salt

2 1/2 - 3 tablespoons hot water

1 teaspoon oil

3/4 teaspoon turmeric powder

GREEN

1/2 cup (65 g) flour

1/8 teaspoon salt

2 1/2 - 3 tablespoons hot water or spinach puree*

1 teaspoon oil

*If not using puree, 3/4 teaspoon spirulina powder

• In a large mixing bowl, combine the flour and salt. Gradually pour in the hot water whilst stirring the mixture with a wooden spoon or chopsticks. Add the oil. The mixture will begin to clump together in little clusters. Use your hands to knead these clusters together until a ball of dough forms. Turn it out onto a clean work surface and knead for 10 more minutes, or until the dough becomes smooth and elastic (like Play Doh) If it's too wet, add a spoonful of flour. And if it's too dry and not coming together, add another teaspoon of water or oil. You can let the dough rest under a damp dish cloth for at least 15 minutes for the gluten to activate. Or transfer to an airtight container.

• Form a "doughnut" with the dough to pull it into a 1-1 1/2" (2.5 - 4 cm) ring. Break the ring into a long, skinny strip, then into pieces about the width of your thumb. Roll each piece into a ball and keep them from drying out under a damp dish cloth, or in an air-tight jar.

• Flatten a ball of dough with the palm of your hand and roll it into a 1/8" (3 mm) thick circle, turning the dough clockwise after each rolling motion with the rolling pin. Fill with a tablespoon of the cooled filling and wrap with any of these folds. Try not to overfill them or else it will be difficult to seal them shut. Make sure when you pinch the edges that they are tightly sealed, especially if you plan on boiling them.

HALF-MOON / "Empanada" Fold

WONTON / "Tortellini" Fold

TRIANGLE/ "Pyramid" Fold (and "Clover" Fold)

INGOT/ "Shrimp Dumpling" Fold

BAO/ "Soup Dumpling" Fold

WHEAT "Leaf" Fold (Revised)

Rose Dumpling Fold

Shell Fold

"Bok Choy" Fold

Continue to fold until you either run out of filling or dough. The dumplings can be stored in the freezer for future use. Place them on the lined baking tray and freeze for 3 hours or overnight until solid. Transfer to a bag or stainless steel container. They can be cooked straight from the freezer. Just add a few minutes to the cook time to ensure that it's thoroughly heated up.

Use any leftover filling for a fried rice, and any leftover dough can be hand-rolled and cut into noodles. Bring a large pot of water to a boil and drop the noodles in. Cook for 2-4 minutes.

COOKING METHODS

These times are for making dumplings fresh. Add a few more minutes when cooking them straight from the freezer.

TO BOIL

Bring a large pot to a boil. Swirl the water with a slotted spoon and carefully place the dumplings in. Bring to a boil again, and cook until they float to the surface (about 7 minutes, add 8 minutes more, if using raw meat). Use the spoon to scoop them out and serve in bowls with a little of the boiling liquid and dipping sauce of choice (mine is usually chili oil and soy sauce).

TO STEAM

Place the dumplings in a single layer on a steamer basket lined with a thinly sliced carrot or radish round underneath each one. Pour ¼ cup or 1-inch (3 cm) of water into a wide pot or wok. Place the basket into the pot, ensuring that the water does not touch the dumplings. Cover and bring to a boil. Turn the heat down to a medium-low heat and let steam for 5 minutes for vegetable dumplings, 12-15 minutes for meat.

TO FRY

Heat up a large frying pan on high heat. Add the oil, swirling the pan around to coat the entire surface. Add the dumplings, in a single layer, about 1-inch (3 cm) apart from one another. Gently shake the pan to ensure that the dumplings don’t stick to the bottom and let them crisp up for 2 minutes. Carefully add 1/4 cup (60ml) water to the pan, cover with a lid, and cook for 6-8 minutes, or until the liquid has evaporated. If they are sticking to the pan. drizzle a little more oil and cook on low heat, uncovered, for 3-5 more minutes, until the skin has crisped up again. Shake the pan to loosen them from the pan. You can fry both sides, if desired.

Thank you again for joining me! Please tag me @conscious_cooking whenever you make them as I would love to see them all!

Best,

Christine