Vegetable Dumplings

AmberAppetizer, Dairy-Free, Main, Vegan Friendly, Vegetarian FriendlyLeave a Comment

Chef Dale Talde is not only a talented chef who is known for mashing up Asian and American dishes, but he’s also a total goofball and a lot of fun! These dumplings are inspired by his pork and chive dumplings at his restaurant, Talde. Check out the video below to see several ways to fold the dumplings! Let’s have a dumpling party!

A Homemade Dumpling Party with Chef Dale Talde (03:57)
Star Kid Amber Kelley and Brooklyn-based Chef Dale Talde make simple veggie dumplings from scratch. 

Vegetable Dumplings
Chef Dale Talde is not only a talented chef who is known for mashing up Asian and American dishes, but he's also a total goofball and a lot of fun! These dumplings are inspired by his pork and chive dumplings at his restaurant, Talde. Check out the video on Foodnetwork.com to see several ways to fold the dumplings! Let's have a dumpling party!
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Dumplings
  1. 1 pound shiitake mushrooms
  2. 1/2 cup vegetable oil
  3. Kosher salt
  4. 8 ounces kale leaves, shredded
  5. 8 ounces firm tofu, drained
  6. 1/2 bunch fresh cilantro, finely chopped
  7. 1/3 cup finely chopped scallions
  8. 3 tablespoons light soy sauce
  9. 1 tablespoon toasted sesame oil
  10. Cornstarch, for dusting
  11. One (14-ounce) package dumpling wrappers
Dipping Sauce
  1. 2 tablespoons soy sauce
  2. 2 tablespoons black vinegar
  3. 1 teaspoon sugar
  4. 1 tablespoon julienned or grated fresh ginger
  5. 1 teaspoon sesame oil
Instructions
  1. For the dumplings: Trim and discard the stems from the mushrooms and finely chop the caps. In a large saute pan, heat 2 tablespoons of the vegetable oil over medium-high heat. Add the mushrooms, working in batches to avoid overcrowding the pan. Cook until golden brown, 5 to 8 minutes. Add salt to taste. Transfer to a large bowl to cool.
  2. To the same pan, add 1 tablespoon vegetable oil and heat over medium-high heat. Add the kale and cook, stirring, until wilted and most of the liquid has evaporated, 6 to 8 minutes. Add salt to taste. Transfer to the bowl with the mushrooms.
  3. Finely crumble the tofu into the bowl with the mushrooms and kale. Add the cilantro, scallions, soy sauce and sesame oil and mix well. Add salt to taste.
  4. Cover a baking sheet with plastic wrap and dust with cornstarch. Wet the edge of a dumpling wrapper with water. Place about 2 teaspoons of the tofu-mushroom filling in the center and fold to form a half-moon shape. Press the edges to seal well. Place the sealed dumpling on the prepared baking sheet. Repeat with the remaining filling and wrappers.
  5. Place a medium saute pan over medium-high heat and add 1 tablespoon vegetable oil. Working in batches, add the dumplings in a single layer. Add about 1/4 cup water and cover. Cook until the water has evaporated, the bottoms of the dumplings are golden and the wrappers are fully cooked and somewhat translucent, about 5 minutes.
  6. For the dipping sauce: In a small bowl, whisk together the soy sauce, vinegar and sugar until the sugar is dissolved. Add the ginger and sesame oil and stir to combine.
  7. Serve the dumplings with the dipping sauce.
Notes
  1. Read more at http://www.foodnetwork.com/recipes/vegetable-dumplings-with-dale-talde.html
Cook With Amber http://www.cookwithamber.com/

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