Basic Dumpling Wrappers (Makes 2)
- 1/3 cup all-purpose flour
- 2 and 1/2 tbsp water (or replace with vegetable juice for color, see notes)
Filling (Enough for around 15 dumplings)
- 2 tbsp toasted sesame oil
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 tsp grated ginger
- 4 dried shiitake mushrooms, rehydrated and finely diced
- 2 cups chopped spinach
- 1 cup cooked black beans (or adzuki beans)
- 4 ounces firm tofu, finely diced, or scrambled
- 1 and 1/2 tbsp soy sauce
- 1 tsp maple syrup
- 1/4 tsp turmeric
- 1/4 tsp sriracha
- optional: 1/4 tsp 5-Spice
Sesame Dipping Sauce
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp white rice vinegar
- 1 tbsp maple syrup
- 2 tbsp water
- 1 clove of garlic, minced
- 1 tsp sesame seeds
- Put the flour in a small bowl, slowly pour in the water (or vegetable juice) and knead until mixture forms a soft dough. If the dough seems too dry, add 1 tsp water at a time. You don’t want the dough to be sticky though. Knead for 2 minutes and wrap the ball in plastic wrap. Let rest for 25-30 minutes. In the meantime, prepare the filling.
- Heat the sesame oil over medium heat in a large skillet. Add onion, garlic and ginger and cook until golden brown, about 5 minutes.
- Add the mushrooms and chopped spinach and cook for another 5-7 minutes, until the spinach becomes soft. Stir in the black beans, diced tofu, soy sauce, maple syrup, turmeric, sriracha and 5-spice if using. Cook for 5-7 minutes, stirring regularly. Taste and adjust seasonings if needed, adding more soy sauce for saltiness, sriracha for spiciness and/or 5-spice for more flavor.
- Remove from heat, transfer to a large bowl and let cool 15 minutes.
- Divide the dumplings dough into 2 balls. Roll out each ball into a round as thin as you can (about 1 mm thick). I rolled out the dough between two sheets of parchment paper to make sure it doesn’t stick, you can also dust with cornstarch. IMPORTANT: the dough needs to be rolled out very thin, I insist on this because otherwise, the dumplings will take longer to cook and might be doughy.
- Lightly press the edges of the round with your fingers to make it thinner than the center.
- Place a tablespoon of filling in the center of a wrapper. Wet your finger and run some water (not too much) around the edges of the wrapper. Fold the wrapper to form a purse-like shape, alternatively, you can shape it into a half moon if you prefer. Make sure to press with your fingers to seal the dumpling. Set aside and cover with a damp kitchen towel while you prepare the rest
- Heat two tablespoons of oil in a large skillet over medium-high heat. Fry the dumplings 20-30 seconds, or until the bottom is golden brown. Lower the heat to medium heat and add 1/2 cup water. Cover immediately with a lid and let “steam” until the dumplings are tender and no water remains, about 10 minutes.
- Remove from heat and serve immediately with the sesame dipping sauce.
Sesame Dipping Sauce
- Add all the ingredients to a small bowl and whisk until well combined. Taste and adjust seasonings if needed, if you find the sauce too salty add more water, if you prefer a sweeter sauce add more maple syrup.
To color the dough:
For the yellow dough: replace the water with carrot juice.
For the purple/red dough: replace the water with beetroot juice.
For the dark grey dough: add 1/4 tsp activated charcoal.
For the orange dough: add 2 tsp tomato paste.
For the light purple dough: replace the water with purple cabbage juice.
For a light green dough: replace the water with spinach juice.
To make vegetable juices: you can use a juicer, or a blender and then strain the pulp. It should work with store-bought juices, just make sure they are unsweetened.
- Serving Size: 1 Dumpling
- Calories: 121
- Sugar: 0.9g
- Fat: 2.5g
- Carbohydrates: 20.5g
- Fiber: 2g
- Protein: 4.2g