Vegan Dumplings With Spicy Dipping Sauce Food

VEGAN DUMPLINGS WITH SPICY DIPPING SAUCE

Steps:

• In a mixing bowl, add water to the flour gradually. Mix with chopsticks/spatula until no more loose flour can be seen. Combine and knead into a dough.
• Leave to rest (covered) for 10-15 minutes then knead again until smooth (see note 3).
• Cover and rest for a further 30-60 minutes until it becomes soft.
• Put tofu, Chinese chive, mushroom and carrot into a large bowl. Place scallions, ginger and ground Sichuan pepper on top.
• Heat the oil until smoke appears. Pour it over scallions, ginger and Sichuan pepper.
• Add light soy sauce, sesame oil and salt. Mix well.
• Divide the dough into three parts.
• Roll one part into a rope then cut into 10 equal sections (cover the rest to prevent them from drying out).
• Press each piece into a small disc with the palm of your hand.
• Use a rolling pin to flatten it into a thin disc. Dust with flour if it sticks.
• Place a spoonful of filling on the wrapper.
• Fold and seal the middle part.
• Make 2-4 pleats from each end.
• Press all around the edge to seal completely.
• Coat a frying pan with a thin layer of oil. Heat up over high heat. Place the dumplings in the pan.
• When the bottom part becomes golden brown, pour in water (enough to cover 1/3 of the dumplings) then cover with a lid.
• Uncover when the water evaporates completely. Cook another 30 seconds to crisp up.
• Heat the oil until smoke appears. Put chilli flakes, ground Sichuan pepper, scallion and sugar into a bowl. Pour hot oil over.
• Add light soy sauce, black rice vinegar. Mix well.
• Right after the dumplings are assembled, lay them on a tray to freeze (dust with flour or line with parchment paper). Then put them in an air-tight bag when frozen.
• Whenever you need to cook them, pan fry the usual way without defrosting.

SICHUAN BOILED DUMPLINGS WITH SPICY DIPPING SAUCE

Steps:

• Editor's Note: Hot bean paste is a savory, spicy combination of fermented soybeans and chiles. Look for jars at Asian markets.
• For the filling, combine the pork, shrimp, soy sauce, vegetable oil, cilantro, scallion, mushroom, sesame oil, white pepper, and 1/3 cup water in a medium bowl. Mix well. Cover, and freeze for 1 hour (or refrigerate overnight) to firm the mixture and make it easier to handle.
• Dissolve the cornstarch in 3 tablespoons cold water in a small bowl to make a paste. Line a baking sheet with waxed paper and sprinkle it with cornstarch. Moisten the edges of a dumpling wrapper by dipping your finger into the paste and running it over the edge of the wrapper. Using a blunt knife as a scoop, place about a tablespoon of the filling in the center of the wrapper. Bring the edges of the wrapper up to meet at the top of the filling and pinch them closed, squeezing the dough. Place the dumpling on the baking sheet. Repeat with the remaining filling and wrappers. (The uncooked dumplings can be made ahead, covered with plastic wrap, and refrigerated for up to 1 day. Or freeze them for up to 3 months. To freeze, place them in a single layer in a plastic storage container or plastic storage bag, arranged so that the dumplings don't touch one another. When you are ready to cook them, the frozen dumplings will be easy to remove, one by one.).
• Bring a large saucepan of water to a boil over high heat. Add the dumplings and cover the pan. Cook until the filling is cooked through and the dumplings are floating on top of the water, about 4 minutes.
• While the dumplings are cooking, make the sauce: Heat a wok or medium skillet over high heat. Add the oil and heat until it shimmers. Add the scallions, garlic, and black pepper, and stir-fry for 20 seconds. Transfer to a small bowl. Add the sugar, vinegar, hot bean paste, soy sauce, sesame oil, and hot chile oil to the scallions, and mix well. Divide the sauce among four soup bowls.
• Carefully drain the dumplings in a colander. Place the dumplings on top of the sauce in the bowls, and serve immediately.