RECIPES
BasiaI love dumplings of every kind. It doesn't matter whether they're our traditional pierogi (Polish filled dumplings), German Maultaschen, or wontons. They're easy to make (not counting the time spent shaping them) and you can fill them with whatever you like. For me, they're a brilliant dish.
I made these vegetarian wonton dumplings as an addition to a chicken and coconut milk soup, and the recipe for that soup will be on the blog soon. But they're also perfect on their own, as finger food with soy sauce or sweet and sour chili sauce. Plus, they look pretty and invite you to reach for one.
Vegetarian wonton dumplings
Instructions – vegetarian wonton dumplings:
Make the dough: Sift the flour, mix it with the salt and egg, then knead the dough, slowly adding warm water, just enough to get a smooth, elastic dough that doesn't stick. It should be similar to pierogi dough. Wrap it in plastic wrap and set it aside in a cool place.
Wash and dry the spinach, then chop it finely. Drain the mung bean sprouts (or soybean sprouts) and cut the tofu into small cubes. Peel the garlic and press it through a garlic press. Wash the green onions, slice the green part into thin rings, and chop the white bulb.
Heat the oil in a pan and sauté, in this order, the onion, garlic, spinach, and tofu, and finally add the sprouts. Season with soy sauce and pepper.
Roll the dough out thinly and cut it into squares about 6 cm on each side (they can be bigger).
Brush the edges of each piece of dough with water. Place a little filling in the center, then lift the edges up and pinch them together about halfway up. Tie a chive stalk around the pinched spot.
Bring water to a boil in a wok or steamer. If needed, grease the steamer, then arrange the dumplings next to each other so they don't touch. Cover and steam for about 10 minutes.
Enjoy!
Inspiration for the filling: "Asiatisch kochen," published by Lingen
