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*RED CURRY PASTE

15 dried red chilis (deseeded & soaked in hot water for 15 mins)

2 tsp coriander seeds

1/2 tsp cumin seeds

2 Tbsp cilantro stems

1 tsp sea salt

1 stem lemongrass, (bottom third only, thinly sliced)

1 mukrut (kaffir) lime leaf, or lemon balm

1 fresh Thai red chili

½” fresh ginger

2 garlic cloves

1 shallot

Crush or blend these ingredients together to make a paste.

Use 3-4 Tbsp for the filling and you can cook the rest in coconut milk for a creamy soup base for the dumplings.

These dumplings are a fun, cross-culturall twist to traditional Chinese dumplings!    

FOR THE FILLING

1 cup (200g) butternut squash,

peeled, seeded and roughly

chopped

2 cups (250g) napa cabbage

2 Tbsp sunflower seed oil

1/2 lb (250g) firm tofu, finely

 chopped or crumbled

2 scallons, finely chopped

 3-4 Tbsp red curry paste*

3 Tbsp coconut manna

1 tsp salt

TO COOK THE DUMPLINGS (per batch)

1½ tablespoons sunflower seed oil

¼ cup filtered water per batch

FOR THE WRAPPERS

(RED)

2 cups all-purpose flour

2/3 tsp baking powder

2/3 tsp salt

1 cup water

4-5 slices of fresh beets

2 tsp sunflower seed oil

(YELLOW/GOLD)

1 cup all-purpose flour

1 tsp turmeric powder

1/3 tsp baking powder

1/3 tsp salt

1/3 cup just-boiled water

1 tsp sunflower seed oil

  • Make the filling: Use a food processor and pulse to finely chop the squash first, then the cabbage. Heat a large skillet on high. Add oil to coat the bottom of the pan. Sauté the vegetables and tofu for 5-7 minutes until any liquid has evaporated. Add the curry paste, coconut butter, and salt and sauté for 2 more minutes. Remove from heat to let cool. before wrapping.

  • Make the dumpling wrappers, each color separately: In a large bowl, mix the flour, baking powder, and salt together. For the red dough, boil the beet slices in water and let simmer for 10 minutes. Add the 2/3 cup of this red water and gradually pour it into the flour mixture, stirring continuously until the flour begins to clump together. Add the oil and knead 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 dry, add another tablespoon of hot water or oil. Cover the dough with a clean, damp dish cloth and set aside for 20 minutes. Make the yellow/gold dough in the same way, adding the turmeric powder to the flour and using plain boiled water.

  • On a clean, lightly floured work surface, roll each wrapper dough into a long, skinny log, and twist them around each other. Fold the strip in half and twist again to marble the two colors together. When ready, make a final long, skinny log, about 1-inch in diameter and divide it into 24-30 equal pieces. Using a rolling pin, flatten each of the pieces and roll them out to ⅛-inch-thick rounds, about 4" in diameter.

  • Have a seat and get comfortable at a clean, dry work surface. Invite a few friends or family members to join in on the fun!

  • Assemble the dumplings: Place one dough round in the palm of your hand. Place one spoonful of the filling in the center of the dough round; take care not to overfill, or they’ll be difficult to close. Fold the wrapper in half—into a semi-circle—and firmly pinch the edges together to seal (you can then pinch pleats into the folds, although that isn’t necessary). Place the assembled dumpling onto a plate and continue until you run out of wrappers or filling.

  • TO PAN-FRY: Warm a large, dry skillet over high heat. Add the oil to coat the pan. Place the dumplings in a single layer, making sure not to overcrowd them. Reduce the heat to medium, and carefully add the ¼ cup of the water, cover, and cook for 6 minutes, or until steamed through and the liquid has evaporated. Drizzle another teaspoon of the oil. Cook, uncovered, for 3 more minutes, or until the wrapper has crisped up again.

© 2020 CONSCIOUS COOKING BY DESIGN, NYC

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