Jiaozi in China, Gyozas in Japan, and Momos in India- known by different names in Asia, a plate of warm dumplings always cheers me up!
Veggie dumplings are not easily available in Barcelona, so I thought of making them on my own. After spoiling the first batch, I could finally fold them right. All thanks to WoonHeng’s (one of my favourite chefs) tips!
Dedicating the post to my lovely little sister and our winter walks to the momo stall down the road to have a quick heart-to-heart! And, to all the street-side kiosks in Delhi for giving us our ultimate momos, maggie, & chai memories!
Warm Winter Dumplings
Enjoy the steps!
Ingredients
- Dough
- 3/4 cup all-purpose flour
- 1/4 cup rice flour
- 1/2 teaspoon oil
- 1/4 teaspoon salt or to taste
- 3-5 tablespoons of warm water
- Filling
- 1/4 green cabbage, grated
- 1 carrot, grated
- 1 spring onion, finely chopped
- 1 teaspoon soy sauce
- 1/2 tablespoon oil
- Salt to taste
- Optional: 1/2-inch ginger, grated
- Optional: 1 button mushroom, finely chopped
- To cook the dumplings
- Hot water
- 1/2 tablespoon oil
Directions
- In a bowl, add all the dry dough ingredients, oil and mix well. Keep adding water in small quantities and knead a soft dough.
- In a heated pan, add 1 teaspoon oil and sauté carrot and ginger until fragrant. Add remaining oil, mushrooms, cabbage, and soy sauce. Season as per taste. Stir fry on high flame for a minute.
- Once cooked, switch the gas off, add spring onion, and mix well. Drain out as much liquid as you can, and pat dry the filling.
- Pinch out a 1-inch ball and dust the clean surface with flour. Flatten each ball with your palm, and roll it into a thin even circle. Place 1 tablespoon of filling in the middle and fold to seal. Now you can boil, steam, or pan-fry the dumplings.
- To boil, bring a medium-sized pot of water to boil. Add the dumplings and bring them to a rolling boil. This will take no more than a minute. Now add a cup of cold water and get to a rapid boil again. The dumplings should now look translucent and cooked. It’s time to strain them and enjoy!
- To steam, heat 2 cups of water in a steamer pot. Now place the dumplings on the greased steamer plate and place it over the pan. Cover and steam on high flame for 6-8 minutes or until translucent. You’re done!
- To pan-fry, heat 2 teaspoons of oil in a non-stick pan. Place the steamed or boiled dumplings slightly apart in one layer. Cook on medium-low heat until the bottom is lightly brown and crispy. Make sure to flip and check every couple of minutes. Your pot-stickers are now ready to be relished!
- Serve warm with chili or gyoza sauce!
Tips:
- Make sure the dumpling dough is not sticky.
- Choose a folding technique you’re comfortable with. I suggest watching some videos to figure out the style and technique you like the most.
- The thickness of dumplings, the strength of the flame, etc. may vary the cooking times. To be sure that the dumplings have cooked properly, they should look translucent.
