I love making things from scratch. I was thinking about having some take out by ordering dumplings, but decided to make some instead because I had a ton of veggies in my fridge. A great home cooked meal that you made is the best comfort.This is also a budget friendly meal – you only need the wrapper ingredients and the filling. Your filling can be anything you want to make of it. I decided to mix up some veggies that I needed to use and it turned out great!
One misconception I had was that the folding was overly complicated. Nope. It is pretty easy and cooking the dumplings goes pretty quick. I was really impressed by how this recipe came together. I can’t wait to make it again.
You will need a rolling pin. This helps flatten out the dough so you can create the wrappers. Any size will do – thick or thin. You can also use a small cup if you do not have a rolling pin. Also you will want to have a palm size round object. I use a small ramekin that is easy to place in the dough and shape it. I think the hardest part about creating the wrapper is shaping it. Over time if you make this often enough you will be able to make the wrapper round without the guiding tool. But if you are looking to save time, this make the wrapper creation process so much easier.
One last tip. You can skip the part of making the wrappers and just buy them. However, its a fun recipe to make!
Ingredients for 14 Dumplings
For garnish and dipping
- Start by creating the wrapper dough. Mix dough and salt, then slowly work in the water. The kneading motion should not require too much force. If you need more water make sure you only add enough so the dough is moldable but not too wet.
- Next allow the dough to rest for 20 minutes. Make sure it is covered. While the dough is resting you can cook up the filing.
- In a pan add 1-2 tablespoons of oil. Then add the ginger and garlic. Stir on medium heat until aromatic. This may take 1-3 minutes. Then add carrots & onions and cook for 2 minutes. Add the spinach and cook down. Then add the rest of the ingredients. Cook for another 5-10 minutes and then set aside to cool.
- Check on the dough, it should come together for you to form 12-14 equal size pieces. I generally just grab a portion and roll in between my palms. It should become circular. Then put it down and gently smash the top so it has a flat side. This will help you roll it it out, so then roll it out to a circle with a rolling pin. What I use is a small cup to cut the shape. It allows for uniform shape. You want it to be of uniform thickness all around and not too thin for the filling to fall out. I sometimes roll the dough after I cut it to make sure the thickness is uniform.
- Next make sure your filling has cooled. Add about a tablespoon to the middle of the filling. Next you want to dip your fingers in a water and run you went fingers around the edges. It will help the dough stick. You can then pinch a few spots along the edge to make sure it stays together during the frying process.
- Continue this until you have 12-14 dumplings. Then in a saucepan add a few tablespoons of oil and fry each side on high for a few minutes.
Then garnish with cilantro and green onion. I like to eat with chili oil as well. Enjoy!
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