The Dimpling of Dumplings

Dumplings

After a brilliant jaunt at the Union Square Farmers Market, Sam and Shosh took us back to their apartment to teach us how to make dumplings! We had all kinds of tasty veggies to work with from the market and we made a ridiculously hefty pile that we were encouraged to freeze for later. And for the sake of not looking like repulsive bingers, I’m going to pretend like we still have some left…

But we don’t.Evan Chop

IMG_7272 Evan ChopIMG_7284 IMG_7296

IMG_7316IMG_7319Dumpling WrapsFirst, Sam, Shosh and Evan chopped a crazy amount of vegetables. Then they decided on three different dumpling varieties:

  • Edamame, mushroom, and onion
  • Carrot, ginger, onion, and cilantro
  • Tofu, bok choy, scallions, and chives

Sam added whichever concoction to his dumpling presser, squeezed the sides together, and presto: dumplings! Well… kinda. That’s a vast simplification that hides just how long it took. For each flavor, we laid out dumpling wraps across a floured counter, twice. To do three flavors it really adds up, but since the longest part is the prep and set-up, it makes sense to do a huge batch and save leftovers.

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Since the wraps are made to resist sticking together, you need a flour/water paste to use as a glue so they stay closed after pressing. It all becomes a bit of a factory line operation, with one person gluing, one person stuffing, and one person pressing (giving dumplings little dimples). But once the process is going it’s just a matter of sticking it through to the end.

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Sam Dumples 2

IMG_7423 Sam and Shosh

Then we pan-fried them in olive oil while preparing a few dipping sauces:

  • mega-lime, cilantro, and honey
  • peanut sauce
  • mango chutney
  • and hoisin sauce
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Sam and EvIMG_7464 IMG_7467

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And then we ate. A lot.

Bruehl Shosh Loves Dumplings MBT2

Obviously, as evidenced from the giant man on the floor, it was an exhausting procedure. But I can tell you a week later, having just eaten the next and final serving, it was well worth it.And done

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6 thoughts on “The Dimpling of Dumplings

  1. I love dumplings, but omg – I think I’m too lazy to do all that work!! Next time I’ll just invite myself over when you’re making them again – hehe!! Celeste “The Honking Vegan” – honk, honk!

  2. Pingback: These Little Piggies Went to Market | Farmin' Cityfolk

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