Saturday, March 14, 2009
40 Meatless Meals- Chinese Dumplings
2 parts flour to one part water
3 cups flour will make about 60 small dumplings
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).