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Vegetarian Dumplings
Appetizers & Small Plates
Date: June 7, 2017
Ingredients:
  • --For the Filling--
  • Napa Cabbage, chopped fine
  • Baked Tofu, minced into very small pieces
  • Fresh garlic chives, cut into ⅛ inch cross wide
  • 3 eggs, scrambled and set aside
  • Vermicelli Noodles (made with mung bean)
  • --soak noodles in warm water, then mince fine
  • 2 tablespoons soy sauce
  • 2 tablespoons sesame oil
  • 1 tablespoon chicken powder
  • Pinch of salt, optional
  • --Dumpling Dough--
  • 400 grams of all-purpose flour 

  • ¾ cups boiling hot water 

  • ¼ cup cold water 

  • 1 tablespoon cooking oil 

  • --Dipping Sauce--
  • ½ cup black vinegar
  • ½ cup soy sauce 

  • 1 teaspoon sesame oil 

  • 1 tablespoon of shaved ginger
  • 1 scallion, green parts only, cut into ⅛" pieces
Preparation Steps:
  1. Dipping Sauce: Combine all of the ingredients listed and either refrigerate or leave at room temperature.
  2. Filling Preparation: Mix all of the ingredients listed and set aside until ready to use.
  3. Prepare the dough: Put 90% of the flour in a large bowl. Pour about ⅓ of the hot water into the flour. Use a pair of chopsticks to stir vigorously, then add more hot water and stir once more.
  4. Add the last bit of the water and stir vigorously until the dough begins to form. Add the cold water and oil. Keep stirring vigorously with chopsticks, stopping when you cannot stir anymore. 

  5. Dust the counter with the remaining 40 grams of flour. Place dough on the floured surface.
  6. Use your hands to knead the dough for 8 -10 minutes, until it becomes soft, smooth and bounces back slowly when you poke it with your finger. Cover with plastic wrap and let it sit for 30 minutes. 

  7. Divide the dough into 4 equal pieces. Take one piece (covering the remaining 3 pieces with plastic wrap) and roll it into a long log, about 1¼″ in diameter. Using a pastry scraper or knife, cut the dough into pieces about the size of a golf ball.
  8. Roll one of the balls between your palms to get a nice, round, smooth ball. Using a rolling pin, roll it out flat. Use a 3″ cookie cutter to cut out the dough circle.
  9. **Note, you may need more flour as you are rolling out your dough. I always keep the counter dusted and a small pile of flour nearby so I can quickly nudge some over if I need it.
  10. Making the Dumplings: Fill one circle of dough with 1 tablespoon of filling. Pinch pleat by following the demonstration that was used during cooking class.
  11. Repeat with the rest making sure that you cover any dough you are not currently using. Also, cover the dumplings with a towel to prevent drying before steaming.
  12. Steaming the Dumplings: 
Separate the leaves on a head of Napa cabbage.
  13. Fill a bamboo steamer with 1 layer of Napa cabbage leaves. Steam over medium heat for 2 minutes to warm up the bamboo steamer and to soften the cabbage. 

  14. Place dumplings on the cabbage leaves, leaving 1½ inches of space between each dumpling. Steam for 12 minutes, then serve in the bamboo steamer with the prepared dipping sauce and enjoy!
Notes:

Yield:  About 40 dumplings 

Whisk Kitchen | A Community of Cooks

“I think cooking and food is something that unites everybody. Being able to share that with our friends and our neighbors people that we meet here in the store is something that really, really makes us feel like we are sharing our passion. Diane and I started this business with the idea of building a community of cooks but the true test of that is does the community build on itself and take a new life of its own? And that's really what's happened We've got the community of chefs and that's profession based and they cook in a restaurant Then we've got assistants who help out in the kitchen passionate cooks, people who just love to be around the kitchen. Our customers are a big community. We try to bring people into the store we try to educate them, entertain them, and inspire them. It's the sharing of the food and the technique and the skills that makes it so delightful. Whether it is sharing through a class, a party. Sharing tools that can make cooking more fun, easier. There is no other cooking store that has the inventory that they have. I get the expert advice as well as the product I'm looking for. This store is built with over 15,000 different, unique items. and all of those tools have a purpose. We've got the tool that will provide value, and also help them accomplish whatever they want to accomplish. When students come in for our classes they can expect great training, technique, fun, and a party! But they can pick and choose what they want We have some students that come in so they can up their game We've got other students who might come in for a Friday or Saturday night They're getting a show, they are getting technical training but they sit back, relax, sip on a glass of wine and it's their choice how much they participate. I love that look on a persons face when they go "oh my gosh, I can't wait to go home and try this out" Literally, cooking changes the chemical compounds in food Figuratively, cooking changes the way you eat, it changes the way people interact together, and it changes your experience. It's in that process, where you're sitting together, you're cooking you're learning about what's being cooked, but really what's happening is you're starting to talk about life stories. It's through those life stories that you end up getting enriched yourself because it just broadens your experience Everyone has to sustain themselves and if we can do it together in the kitchen it's something that we really want to nurture in our community. We are really, truly a community of cooks and people love it.”