VCE: Chinese Dumplings With Shredded Cabbage,mushrooms, And Leek

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* Exported from MasterCook *

 

Chinese Dumplings With Shredded Cabbage,mushrooms, And Leek

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison page 485

Serving Size : 20 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound Napa cabbage

Salt

1/4 cup dried black Chinese mushrooms

1/4 cup dried tree ear mushrooms

6 fresh mushrooms -- finely chopped

2 tablespoons chopped leek or scallion

1 teaspoon minced garlic

1 teaspoon minced ginger

1 teaspoon rice wine vinegar

Sichuan Pepper Salt

(see separate recipe)

OR salt and freshly milled white pepper

24 wonton wrappers

 

MAKES APPROXIMATELY 20 DUMPLINGS

 

These dumplings are surprisingly easy to make. Steaming produces a more

flavorful dumpling, but they can also be fried, as for potstickers. Serve

with one of the Asian dipping sauces.

 

Slice the cabbage leaves into strips 1/2 inch wide and the base about 1/8

inch wide. Measure 4 cups into a colander. Sprinkle lightly with salt,

toss, and set aside for an hour. Squeeze out the excess moisture. It

shouldn't be necessary to rinse it, but taste to make sure. Meanwhile,

cover the dried mushrooms generously with boiling water and let soak for 15

minutes. Squeeze dry, remove the stems, and slice the caps into thin

strips. Reserve the soaking liquid.

 

Combine the cabbage, dried and fresh mushrooms, leek, garlic, ginger, and

vinegar. Add Sichuan pepper salt to taste and more vinegar if needed to

bring up the flavors. Put a spoonful of the filling in the middle of a

wonton wrapper, paint the edges with water, and fold the opposite corners

together. Use as much filling as you can and still be able to close the

dumpling. Make two or three pleats on each side, then set the dumpling

down firmly to make a solid, flat bottom. Repeat with the remaining

filling and wrappers. Cover with a barely damp towel until ready to cook.

 

To steam the dumplings, lightly oil the surface of the steamer, set the

dumplings on top, and bring the water to a boil. Cover and steam for 7

minutes.

 

To fry the dumplings, coat a 12-inch cast-iron skillet generously with

peanut oil, add the dumplings, and fry over medium-high heat until golden

on the bottom. Add enough of the reserved mushroom soaking liquid, plus

water if needed, to come about one-third up the side of the dumplings-stand

back-and cover until the hissing subsides. Boil briskly until the liquid

is reduced and the potstickers begin to fry again. Now is when they stick

to the pot. Turn off the heat and gently loosen them with a thin metal

spatula.

 

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