Is there a better time to hunker down and make a pile of dumplings with your family than this weekend [regardless of when you read this]? Here’s the Dumpling Mega Post. This should be all of the remaining dumpling recipes we have found.
Ingredients
- 8 cans seitan (drained, reserved liquid, ½" chop)
- 1½ cup black mushrooms (¼" dice)
- 5 Tablespoons oil
- ¾ cups scallion (fine dice)
- 1 cup onion (fine dice)
- 6 cups cabbage (fine dice)
- 2 Tablespoons garlic
- 1 Tablespoons ginger
- 1½ cups bamboo shoots (fine dice)
- 5 Tablespoon light soy
- 2 teaspoons salt
- 6 Tablespoons cornstarch (possibly 8T)
Instructions
- Oil in wok.
- Add garlic, ginger, scallion, onion. Stir fry 1 minute.
- Add cabbage, stir fry until soft.
- Add bamboo, mushrooms, seitan. Stir fry 1 minute.
- OFF HEAT. Add seasonings and cornstarch. Mix well. Drain mix after mixing.
- Roll using green wrappers as for "chixses."
Ingredients
- 2 cups preserved vegetables (1 can)
- 2 cups green cabbage (or more)
- 2 cups bamboo shoot
- 2 cups scallions
- 2 cups carrots
- 4 cans mock duck (drained and rinsed)
- 6 packs cellophane noodles (small packs, chopped very fine)
- 3 Tablespoons ginger
- 3 Tablespoons garlic
- 3 Tablespoons oyster sauce (vegetarian)
- 2 Tablespoons soy sauce
- 1 Tablespoon sesame oil
- 1 Tablespoon sherry
- 1 Tablespoon sugar (more or less?)
Instructions
- Chop and process all veggies, mock duck, and noodles.
- Mix everything together then cook in large wok.
- Add aromatics, season with salt and pepper. Let cool and roll! "Go wrap."
Ingredients
- 6 pounds eggplant
- 1 red pepper (or green – large)
- ¼ cup oil
- 1 Tablespoons garlic
- 1 Tablespoon ginger
- ¾ Tablespoon chili paste w/garlic
- 2 Tablespoons sugar
- 3 Tablespoons scallions (finely diced)
- 3 Tablespoons cilantro (finely diced)
- 2 Tablespoons red wine vinegar
- 2 Tablespoons soy sauce
- ¾ cups celery (fine, shredded)
- 2 Tablespoons sesame oil
Instructions
- Bake eggplant for 90 minutes at 425F, scoop out pulp, set aside.
- Roast pepper, slice into ¾" x ⅛", set aside.
- Stir fry garlic and ginger in oil for 30 seconds.
- Add remaining ingredients to wok and heat through.
- Remove from heat, add eggplant and roasted pepper.
- Add celery and oil.
Notes
If eggplant is liquidy, drain off excess. Roll as for Pork and Garlic Dumplings but with pronounced arrow shape.
Here’s an additional narrative from Jerry:
FIRE EGGPLANT DUMPLINGS
Here’s a vegan dumpling we added for our loyal vegetarian clientele—but it’s proved generally popular.
Follow directions for wrapping as shown in the Pork and Garlic Dumpling recipe, but with a pronounced pointed arrowhead shape. Once again: freeze on waxpaper-lined cookie tray. When frozen, remove with spatula to heavy-duty freezer bags, freezing up to three months or longer. These may be steamed in the frozen state for ten or eleven minutes—till firm. Or “steam-fried”:
- On medium heat add a Tbsp or so vegetable oil and place six or more dumplings in oil, without crowding.
- When oil is sizzling, add about 1/4 Cup vegetarian stock or water
(preferably the stock), cover and cook over medium heat till liquid evaporates—about six or seven minutes—careful not to burn. - Remove to warm plates with spatula.
Ingredients
- 300 grams tofu (11oz – water squeezed out)
- 250 grams kimchi (firm dice)
- 350 grams pork (ground – 12.29oz)
- 3 scallions (minced)
- 2 cloves garlic (minced)
- 5 grams cornstarch (1 T)
- 5 grams toasted sesame seeds
- 10 grams sesame oil
- 1 egg (beaten)
- 5 grams salt
- 5 grams black pepper
Ingredients
- 4 rounds oil
- 1 Tablespoon red pepper flakes
- 8 Tablespoons garlic
- 2 cups chicken (est. 4 cups)
- 5 cups carrots (chopped – written as "⅔ tourine")
- 8 cups green cabbage
- 1½ cups Kung Pau Sauce
Instructions
- Oil wok, cook pepper flakes, garlic, and chicken until almost done.
- Add remaining ingredients and process.
- Wrap into a star-shaped roll, picture on card.
Notes
Serving size estimated!
Ingredients
- 2½ cups chicken stock (not base)
- 2½ cups Siu Mai sauce
- 4 Tablespoon hot black bean sauce
Instructions
- Bring stock and Sui Mai sauce to a boil. Add bean sauce. Done.
Ingredients
- 8 pounds pork (ground)
- 1½ cups onions (¼" dice)
- 2 cups black mushrooms (¼" dice)
- 2 pounds spinach (frozen, chopped, squeezed dry)
- 2½ cups scallions
- 2 cups bamboo shoots (small dice)
- 2 cups bacon (⅓" dice)
- 2 pounds shrimp (coarse dice)
- ½ teaspoon black pepper
- 1 teaspoon salt
- 7 Tablespoons fish sauce
- 3 Tablespoons oyster sauce
- 3 teaspoons sesame oil
- 5 eggs
- 1 teaspoon sugar
- 6 Tablespoons cornstarch (with 6 Tablespoons water)
Instructions
- Mix all together very well by hand.
- Steam. Toss in Magic Animal Sauce for that **.
Notes
Servings are estimated!
Ingredients
- 5-6 pounds mushrooms (assorted but must include portobello)
- 4 cups black mushrooms (shredded)
- 2 potatoes (90ct – about ½ pound ea.)
- 2 cups onions (medium dice)
- 4 Tablespoons garlic (chopped)
- 1½ cups scallions (diced)
- ¼-½ cups oyster sauce (vegetarian)
- ¼-½ cups ketchup
- 1 cup oil
Instructions
- Mix ketchup and oyster sauce in a 1:1 ratio for about ¾C +/- total volume.
- Add oil to wok, add potatoes and tool until half done.
- Add onions, black mushrooms. Cook until onions translucent. Remove.
- Add more oil to wok. Add half of the garlic, stir fry. Add half of the mushrooms, salt and pepper to taste. Cook to release liquid and evaporate.
- Add half of oyster/ketchup mixture, mix to incorporate liquid. Add to potatoes. Repeat with remaining ingredients except scallions.
- Finally, add scallions. Mix well. Chill.
Ingredients
- 5 pounds pork (garlic)
- 10 Tablespoons garlic (chopped)
- 10 Tablespoons dark soy sauce
- 5 eggs (beaten)
- 8 Tablespoons cornstarch
- 1 can water chestnuts (20oz)
- 1 teaspoon sugar
- 3 Tablespoons sesame oil
- 1 cup scallions (fine dice)
Instructions
- Process all. Use O wrap and fold as shown.
Ingredients
- 5 pounds cabbage (steamed 3 minutes, then chopped fine)
- 5 pounds pork (ground)
- 1 can water chestnuts (20oz; drained and course chopped)
- 1¼ cups scallions (diced)
- 1 Tablespoon salt
- 2 teaspoon sugar
- 1 Tablespoon ginger (chopped)
- 1 teaspoon garlic (chopped)
- 2 eggs
- 1 Tablespoon dark soy sauce
- 1 Tablespoon cornstarch
Instructions
- Mix ingredients in processor.
- Square wrap as shown.
Ingredients
Tofu Base
- 6 blocks tofu (drained and cubed)
- 1 Tablespoon garlic
- 1 Tablespoon ginger
- 1 Tablespoon soy sauce
- 2 Tablespoons sherry
- 2 teaspoons cornstarch
- ½ teaspoon white pepper
- 1 teaspoon salt
- 1 teaspoon sugar
Veggies
- 3 cans mock duck (drained)
- ½ cup scallions (or more)
- 1 cup carrots
- ½ cup bamboo shoots (minced)
- 2 cups cabbage (finely shredded)
Instructions
- Process tofu until creamy consistency. Add remaining Tofu Base ingredients. Remove to medium-large.
- In same processor, process mock duck to semi-fine dice. Add to tofu mixture.
- Add veggies. Mix well by hand.
- Wrap as shown.
Ingredients
Tofu Base
- 6 blocks tofu (drained and cubed)
- 1 Tablespoon garlic
- 1 Tablespoon ginger
- 1 Tablespoon soy sauce
- 2 Tablespoons sherry
- 2 teaspoons cornstarch
- ½ teaspoon white pepper
- 1 teaspoon salt
- 1 teaspoon sugar
Veggies
- 3 cans mock duck (drained)
- ½ cup scallions (or more)
- 1 cup carrots
- ½ cup bamboo shoots (minced)
- 2 cups cabbage (finely shredded)
Instructions
- Process tofu until creamy consistency. Add remaining Tofu Base ingredients. Remove to medium-large.
- In same processor, process mock duck to semi-fine dice. Add to tofu mixture.
- Add veggies. Mix well by hand.
- Wrap as shown.
Ingredients
- 2 teaspoons oil
- 14 scallions (white part finely chopped, green part thinly sliced; keep separate)
- 2 cloves garlic (minced)
- 1 pound shrimp (raw, pelled, deveined, and coarsely chopped)
- 1 ounce dried mushrooms (shiitake)
- ½ cup jicama (peeled, chopped – or water chestnuts)
- 4 hot peppers (small, stemmed, seeded, minced)
- 2 Tablespoons basil (minced)
- 2 Tablespoons mint (minced)
- 2 teaspoons lemon rind (grated)
- 2 Tablespoons fish sauce
- 2 Tablespoons flour
- 2 egg whites
Instructions
- Soak dried mushrooms in hot water for 30 minutes. Drain well, stem, and coarsely chop.
- Heat oil in small, nonstick skillet over medium heat. Add the chopped white scallions and garlic and cook until soft, about 4 minutes.
- Set aside 45 of the green scallion slices. Place the scallion and garlic mixture with all ingredients except the flour and eff in the work bowl of a food processor. Process until mixture forms a paste. Add the flour and egg. Process until combined.
- Form the mixture into balls, using a rounded tablespoon for each. Bring large pot of water to a boil. Reduce to a simmer. Add the dumplings, in batches if necessary. Cook until the dumplings rise to the top, about 2 minutes. Remove with a slotted spoon.
- As soon as the dumplings are cooked, place a scallion slice on top. Secure with a toothpick.
Notes
Adapted [look closely] from https://cooking.nytimes.com/recipes/1068-vietnamese-shrimp-dumplings
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