Making dumplings

I love Asian food, as you have probably noticed. I frequently buy pre-made dim sum from asian supermarkets. However, I recently decided to make my own. So here is my take on dumplings. I think that next time I would use tofu or seitan in them.

Dumplings

Makes approx 30 dumplings

Take these ingredients:


200 g Vegan roast pork (Seitan, tofu or TVP mince would also be good)
2 Spring/green onions
3 mushrooms
1/4 small wombok (chinese cabbage)
dash each powdered ginger and black pepper
Dash soy sauce
Vegan wonton wrappers

1. Dice all vegetables and roast pork into a small dice.
   
2. Fry gently.
3. Once the vegetables have softened and liquid has been absorbed, remove from hear and allow to cool a little.
4. Place a small spoonful of mixture onto each vegan wonton wrapper. Fold and seal with a touch of water. I got lazy and simply folded them, but you could crimp them into a ruffled shape or an upright wonton, if you prefer. Place aside on a tray in a single layer:

5. You may now cook the dumplings or freeze them. The dumplings may be used in
wonton soup, fried, deep fried, steamed or used for pot stickers.



Wonton Soup

3-5 dumplings per person
Vegan stock (vegetable or chick'n style are good) (this is a liquid soup, so you will need 1-2 litres for 4-8 people)
pinch dried ginger
1 tablespoon soy sauce
1 teaspoon sesame
Asian style vegetables, including bock choy, sliced mushroom, and carrot (optional)

1. Put all ingredients but dumplings and green leafy vegetables in a large pot. Bring to a boil and reduce to a simmer.
2. Add wontons. Return to boil and then reduce to a simmer.
3. Simmer for approximately 5 minutes, or until dumplings are translucent and cooked.
4. Add green bok choy leaves to wilt.
5. Serve

The dumplings were good, but the char sieu style "pork" was a bit dominant in the recipe.