Dumplings in a soft flour dough are popular all over east Asia. Sometimes called gyoza, pot stickers, or just Chinese dumplings, the vegetarian version of this popular dim sum dish is most often a disappointment. Why? Because the filling is usually flavourless. So what to do? The concept of a small parcel of vegetables sounds exciting, right, but who wants to eat boring tasting vegetables with little seasoning? Not me!
On a recent trip to Thailand I fell in love with their version of spring rolls. They are vegan, and are full of flavour! The secret is filling the parcel with seasoned vermicelli noodles. The noodles give the dumplings more weight and hold the flavour of the garlic quite well. So this is really an adaptaion of a spring roll recipe, turned dumpling.
This recipe should be prepared in advance, as it can take a while to prepare because of a triple cooking process, but it is well worth it.
*Make sure to buy eggless wonton wrappers.
For 20 dumplings.
- 1 bunch vermicelli noodles
- 4 cloves garlic, chopped
- 1 tablespoon ginger, chopped
- 4 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 cup green cabbage, shredded
- 1 teaspoon black pepper
- 1 cup bean sprouts
- wonton wrappers
- oil for frying
Boil vermicelli for a few minutes, drain and set aside.
In a large frying pan, add a drop of oil and sauté cabbage, bean sprouts, ginger, garlic, black pepper, until wilted.
In a large bowl combine the vermicelli, cooked vegetables, soy sauce and sesame oil, and toss together.
Lay wonton wrappers on a flat surface, and wet the edges with water. Place a teaspoon of the noodle/vegetable mixture in the centre, and close the wrapper, squishing the edges of the dough so that it closes tightly. You can make any shape really, the traditional shape resembles a small calzone or empanada, but if you screw up, it will still taste amazing, I’m sure.
Heat a few drops of oil in a frying pan and lightly fry each dumpling until golden brown, flipping them once to cook the other side. (You may optionally steam these for a totally different texture)
Drain each dumpling on paper towel, and serve with sweet chilli sauce, plum sauce, or your favorite sauce!
*Image courtesy Flickr creative commons.