Steamed veggie dumplings with sweet and sour dipping sauce

Since daylight savings time began, I feel like I eat dinner much later.  Do you?  It was already past 6pm on Sunday when I decided I should start to think about dinner and headed out to the grocery store, which is luckily but one block away.

That meant it was nearly 9pm by the time we ate dinner, but  HOLY CRAP these dumplings were awesome and so worth the wait.  Better than any dumplings I’ve ever tasted in a restaurant!  Mr. R and I texted each other the next afternoon that we were so excited to have some leftover for lunch, and then confided to each other that we were STILL craving more.  So what did we do?  After arriving home after 7pm, taking care of some chores and the dog, we made another batch of dumplings, of course.

This would normally be a little bit too labor-intensive for a Monday night for me, but with two highly- dumpling motivated people working together, and leftover filling and sauce already prepared, it wasn’t so bad.

Of course, you could use prepackaged wanton wrappers, but I’ve tried that before and I think you will find that the results of preparing your own wrapper dough are WELL worth the effort.  It’s got just two ingredients and is easy — just takes time.

I used the same tofu filling I used to make steamed buns back in January, which to me tastes amazingly restaurant-quality.  For the omnivores out there, I am sure a quick google search would reveal a variety of nonveg filling recipes.  My Asian Dumpling cookbook has a bunch too!

Dumpling wrapper dough
Makes 16 small/medium dumplings
2 cups AP flour
3/4 cup boiled water

Bring the water to a boil and remove from heat for about 30 seconds before using.  Whisk into the flour with a fork.  Dough will be very crumbly at first; begin to knead with your hands until it comes together in a single ball.  The water should be cool enough to handle by this point but do be careful!

Turn ball of dough out onto a lightly floured surface and knead for about 2 minutes, until the ball of dough is smooth and elastic.

Place into a tightly sealed ziplock bag with the air removed and allow to rest for at least 15 minutes and up to 2 hours.  The dough will steam up while in the bag and become even more pliable.

To make the dumplings…

Divide in half, then in half again, until you have as many pieces as you would like (16 for regular sized dumplings).  Roll each piece into a ball and roll out thinly, particularly around the edges, into a circle with a rolling pin.

Fill each dumpling generously; the skin will stretch to accommodate.  Check out these videos for some demonstrations on various folding methods.  I like the satchel shape, though my technique could use a lot of improvement!

I actually have a nifty little bamboo steamer which is great for steaming all kinds of things as well as storage on your countertop.  However, since moving I do not seem to have or am able to find a large enough stock pot!  Oops! So I used a colander instead.

Line with parchment paper or cabbage leaves and steam for 8 minutes, or until the dumplings are starting to look a little transparent.

Sweet and sour sauce

No need to buy this!  Super easy to make with ingredients you probably have on hand already.  We amped up the heat a little with sriracha, but if you like it more mild just leave it out.

1/4 cup granulated or light brown sugar
1/4 teaspoon salt
1 tablespoon ketchup
1 tablespoon sriracha
1 tablespoon soy sauce
3 tablespoons rice vinegar
1/2 cup water
2 teaspoons cornstarch dissolved in 2 tablespoons water

Combine everything but the cornstarch mixture in a saucepan and bring to a simmer, stirring to help dissolve the sugar.  Add the cornstarch and again continue to stir until dissolved.  Remove from heat and allow to cool for at least 10 minutes before serving.

These would be the perfect meal for those lazy weekends where you stay in watching movies and ordering carryout, except you make the carryout yourself exactly how you like them.  But be careful — you’ll want them again the next day.  And the next!



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