OMG Tasty!
So I made dumplings (Asian style) tonight for the first time ever. Why on earth has no one ever told me how easy they are? Ok, fine, I've read things and maybe heard one or two of you mention it, but I had no idea how truly simple they are. You take some squishy filling and dump it in the middle of a wonton skin. Wrap the sides up, steam it, and voila! Tasty goodness. And I highly recommend that each and all of you make dumplings some time in the near future.
The "recipe" I used I read on a blog somewhere and couldn't find it again. I just kind of winged it, rather unsurprisingly. Sweet potato dumplings in miso soup. And it's super healthy, too! I bet you're dying to hear what I made. I'll tell you, but I'd recommend leaving out the Sriracha. It was a bit too much in the face of everything else. (Also, this was the first time I used non-canned bamboo shoots, and wow are they a million times better than the other kind.)
Boil some sweet potatoes (I used one Japanese, one regular orange, and one non-sweet). Mash them up. Mix in some sauteed onion, soy sauce, mirin (aka sweet rice wine for cooking), and Sriracha (but really, leave this out. I'm only telling you in the spirit of honesty). Put about half a tablespoonful of this mixture into the middle of a wonton skin and bring all the sides/corners together to make a little bundle dealie. Place on a cookie sheet, to be followed by bunches of little friends. I'm assuming they can be frozen at this point, since I have tons of them and can't possibly eat them all now. I'll let you know how that works out.
For the soup portion, chop up some variety of Asian cabbage (bok choy or something similar) and place it in a pot. Add some sliced mushrooms, sliced bamboo shoots, and chopped green onions (white and green portions). Put some water in to just below the top of the veggies (and some dashi powder if you're me) and bring to a low boil. Add some dumplings on top and steam until they're done.
To serve, ladle some broth into the bowls and mix in miso paste. (You can't do this while it boils because that's bad for the miso and the stuff in it.) Ladle some veggies on top, and place the dumplings over everything else. Enjoy your healthy meal! It's even better with a bowl of rice and a small plate of pickles.
The "recipe" I used I read on a blog somewhere and couldn't find it again. I just kind of winged it, rather unsurprisingly. Sweet potato dumplings in miso soup. And it's super healthy, too! I bet you're dying to hear what I made. I'll tell you, but I'd recommend leaving out the Sriracha. It was a bit too much in the face of everything else. (Also, this was the first time I used non-canned bamboo shoots, and wow are they a million times better than the other kind.)
Boil some sweet potatoes (I used one Japanese, one regular orange, and one non-sweet). Mash them up. Mix in some sauteed onion, soy sauce, mirin (aka sweet rice wine for cooking), and Sriracha (but really, leave this out. I'm only telling you in the spirit of honesty). Put about half a tablespoonful of this mixture into the middle of a wonton skin and bring all the sides/corners together to make a little bundle dealie. Place on a cookie sheet, to be followed by bunches of little friends. I'm assuming they can be frozen at this point, since I have tons of them and can't possibly eat them all now. I'll let you know how that works out.
For the soup portion, chop up some variety of Asian cabbage (bok choy or something similar) and place it in a pot. Add some sliced mushrooms, sliced bamboo shoots, and chopped green onions (white and green portions). Put some water in to just below the top of the veggies (and some dashi powder if you're me) and bring to a low boil. Add some dumplings on top and steam until they're done.
To serve, ladle some broth into the bowls and mix in miso paste. (You can't do this while it boils because that's bad for the miso and the stuff in it.) Ladle some veggies on top, and place the dumplings over everything else. Enjoy your healthy meal! It's even better with a bowl of rice and a small plate of pickles.