Dough:
2 parts flour to one part water
3 cups flour will make about 60 small dumplings
Filling:
3/4 cup finely chopped fresh vegetables for every cup of flour
(ideas: cabbage, scallions, carrots, green beans)
soy sauce & powdered ginger to taste
Combine flour and water to make stiff dough. Divide dough into 3 equal sections, and roll each section into a thick rope. Cover unused portions with a damp towel. Cut 1/4" slices from each rope and roll flat. Spoon filling in the middle, and fold edges together, sealing with water. Set finished dumplings on a floured tray.
If not serving right away, place trays in freezer until dumplings are frozen solid, 3-4 hours. Store in freezer bags or tupperware.
Dumplings can be served steamed or potsticker style (lightly pan fried in oil, then steamed).
This is very similar to piroghis
ReplyDeleteanother great perfect lenten fare dumpling- fill with sour kraut, potatoes and cottage cheese, or plums and mushrooms with some spices. Easy to make and then freeze and simply drop them in boiling water when fasting is over.