Spicy Steamed Vegetable Dumplings Asian rec.

[Guest guest]

My Asian friend gave me this recipe. It's a bit of

work but well worth it.

Felicia

 

 

Spicy Steamed Vegetable Dumplings

 

1 package active dry yeast

1/2 cup warm water, at least 110 degrees

2 cups unbleached flour

2 tablespoons sugar

2 tablespoons olive oil, divided

2 tablespoons safflower oil

1 tablespoon minced garlic

1/2 cup finely diced zucchini

1/3 cup finely diced seeded red chiles

1/2 cup cut corn

1/3 cup thinly-sliced green onion

1 tablespoon mellow miso

1 tablespoon seasoned rice wine vinegar

1 tablespoon tamari or soy sauce

cabbage leaves for steaming

 

In a large bowl, stir together the yeast and warm

water, and set aside until frothy about 10 minutes.

Add the flour, sugar, and 1 tablespoon olive oil, and

stir well to combine. If the dough seems a little dry,

add an additional 1 to 2 tablespoon water, and form

into a dough with your hands.

Transfer the dough to a lightly floured surface and

knead for 5 minutes or until smooth and elastic.

Lightly grease the bowl used to mix the dough with the

remaining olive oil. Form the kneaded dough into a

ball and roll the dough around in the greased bowl to

oil all sides. Cover the bowl with a damp towel, place

in a warm place, and leave to rise for 1 hour or until

doubled in bulk.

While the dough is rising, prepare the filling. In a

wok or non-stick skillet, heat the safflower oil, and

when hot add the garlic and saute for 1 minute. Add

the zucchini and red chiles and saute an additional 2

minutes. Add the corn and green onions and saute an

additional 2 to 3 minutes or until vegetables are

tender.

In a small bowl, place the miso, rice wine vinegar,

and tamari, and stir well to combine. Add the miso

mixture to the vegetables, stir well to combine,

remove pan from the heat, and set aside to allow the

filling to cool.

When the dumpling dough is doubled in bulk, punch down

the dough, reform it into a ball, cover with a damp

towel, and leave to rest for 15 minutes. On a lightly

floured surface, roll the dough out into a 12-inch

long log, cut the log in half, and cut each half of

the log into 12 pieces, thus yielding 24 equal size

pieces.

To form each of the dumplings, roll out each piece of

dough into a 3-inch circle. Place 1 heaping teaspoon

of the filling in the center of each circle of dough,

gather up the edge of the dough to form a point, pinch

the edges together, and give them a twist to seal.

Repeat the shaping procedure for the remaining

dumplings.

Transfer the shaped dumplings to a cookie sheet, cover

with a damp towel, place in a warm place, and leave

them to rise for 15 minutes or until they are light

and puffy.

Line the bottom of a steamer basket with a few cabbage

leaves. Place the dumplings on top of the cabbage

leaves, leaving ample room between them. Steam the

dumplings, in batches, for 10 to 12 minutes or until

the tops appear smooth. Serve them warm.

Makes 24 dumplings.

 

 

 

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