Tuesday, March 8, 2016

Sweet and Spicy Mushroom Dumplings

Can we talk about the magic that are dumplings? They are like little savory pillows of happiness. I think a lot of people get intimidated when thinking about making dumplings or mandu (Korean-style dumplings), but once you get an assembly line going, you'll be ready. Not to mention, there are great dumpling wrappers that you can buy to cut down on making your own. This recipe makes about 45 dumplings and is adapted from The Woks of Life (love that blog name!). I split the 45 dumplings into steamed and fried, and I'll show you how to make both.

Prep Time: 30 minutes
Cook Time: at least 30 minutes

45 dumpling wraps -- I used Nasoya's Round Wraps
Six (6) ounces of oyster mushrooms, chopped finely
Four (4) ounces of baby portobello mushrooms, chopped finely
1/2 white onion, chopped finely
Two (2) cloves of garlic, minced
1/4 cup of broccoli slaw -- I used Mann's cole slaw
1/8 cup of matchstick carrots
Four (4) tablespoons of olive oil
One (1) tablespoon of soy sauce
One (1) tablespoon of sesame oil
1/2 tablespoon of brown sugar
1/2 tablespoon of chili garlic sauce
One (1) teaspoon of liquid smoke

In a heated pan with two tablespoons of olive oil, saute onion and garlic for a few minutes, until fragrant.
Add in mushrooms for another 4-5 minutes and then the carrots and slaw for another 2-3 minutes.

Scoop the sauteed mixture into a large mixing bowl.
Add soy sauce, sesame oil, brown sugar, chili garlic sauce, and liquid smoke and mix until combined.
Get the assembly line ready. You'll need a dry flat surface (I used a cutting board), a small bowl of water, and a plate to place the completed dumplings.
Place one wrap on the dry surface, spoon a small amount (about one teaspoon) of the mushroom mixture into the middle of the wrap.

Wet your fingers and swipe the edge of the wrap. Fold over into a half-moon.

Make 3-4 pleats into the edge (see the photos for guidance).

Set aside and repeat until you are out of mushroom mixture.

At this point, you can freeze, steam, or fry your dumplings.
To freeze:
Place in a freezer-friendly tupperware or freezer ziploc. These will keep in the freezer for up to three months.
To steam:
Line your steamer with cheesecloth and place a handful of dumplings into the steamer.

Don't let them touch or they will stick together. Remove when they are mostly translucent.

To fry:
Oil a pan with the remaining two tablespoons of olive oil (you may need to keep adding in more) and fry the dumplings on both sides.