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Every culture has their dumpling: the ravioli, the pierogi, the soup dumpling, the pelemeni... it's about time we had our own! These dumplings are inspired by both the pierogi and the Japanese gyoza. We used Lonesome Whistle Hard Red Wheat Flour, giving the dough an earthy and sweet flavor that is the perfect backdrop for the mushroom filling. This version is filled with finely chopped mushrooms, leeks, cabbage and garlic. What better vessel to showcase seasonal goodness than a tiny little dumpling? Top with Moondog's chimichurri for a true treat.
Makes 12 dumplings
This dough can be made a day ahead of time and because it is vegan, it will stay good in the fridge for up to a week. The filling is just a jumping off point. Feel free to improvise and add in your favorite seasonal goodies!
1 cup Lonesome Whistle Hard Red Wheat Flour
1/2 cup water
3 Tbsp vegetable oil
1 tsp salt
1/2 lb mushrooms, we like hedgehog or oyster best, finely chopped
4 cloves garlic, finely minced
1 cup finely chopped cabbage
1 cup finely chopped leek
2 Tbsp Spoiled Rotten Vinegar Apple Cider Vinegar
1 Tbsp caraway seeds
Salt and Pepper to taste
A generous drizzle of Moondog's Hazelnut Chimichurri
In a small pot over medium high heat bring the water, oil and salt to a boil. Take your time and watch the water boil (I know it slows things down) because you don't want it to boil for too long and evaporate water. As soon as it starts to boil, remove it from the heat and add in 1/2 cup of Lonesome whistle flour and mix well. It should be the consistency of mashed potatoes. Allow it to cool for a few minutes, then add in the second 1/2 cup of flour and mix well.
Knead for five minutes, dusting your work surface with flour if it feels sticky and wetting your hands if it feels dry. It should come together into a smooth ball. Wrap in plastic wrap and let it rest, out of the fridge, for at least 1 hour before rolling out.
In a large cast iron or nonstick pan over medium high heat warm 1/4 cup of vegetable oil until it glistens. Add in the mushrooms, leeks, cabbage, carraway seeds and a generous pinch of salt. Cook, stirring regularly, for about 10 minutes, until the cabbage is very tender and the mushrooms are seared and golden brown.
Add in the diced garlic and reduce heat to medium. Cook for 2 to 3 minutes, until the garlic is very fragrant.
Add in the vinegar and use a spatula to scrape up any crispy bits that have gotten stuck to the bottom of your pan.
Remove from the heat and taste. Adjust seasoning to your liking. Allow to cool before you start filling your dumplings.
Unwrap your dough and cut it in half, place one half back into the plastic wrap.
On a lightly floured work surface, roll the dough out as thin as you can get it without tearing. Sometimes you need to tear it to know what it's limits are! It is very forgiving and can be re-rolled multiple times.
Use a wide Ball Jar lid to punch out as many circles from the dough as you can. Remove the scraps and add them to the other half of the dough in the plastic wrap.
Place 2 Tbsp of filling in the center of your dough. Grab a small bowl of water and use your finger to the edge of one side of the dough.
Fold the dough in half, creating a half moon shape and use your hands to press down around the edges, making sure there is no air inside of the dumpling. Fold the edge 4-6 times to help the seal hold, pinch firmly as you go. Place the finished dumplings on a sheet tray in your freezer.
Continue this process with all of your dough and filling. When the dumplings are complete, bring a large pot of water to a boil and add in 1 Tbsp salt and 1 tsp vegetable oil.
Warm a large cast-iron or non stick pan over medium high heat and add in 2 Tbsp vegetable oil.
Place up to 6 dumplings at a time in the boiling water and cook them until they float up to the surface of the water. Remove with a slotted spoon and transfer them to the hot pan. Cook for about 1 minute on each side until they are crispy and golden brown.
Remove from the heat and garnish with dijon mustard or hazelnut chimichurri, dijon mustard, yogurt or sourcream! Enjoy!
These dumplings will last well in the freezer for over a month so feel free to transfer the frozen dumplings from the sheet tray into a sealed plastic bag or container. When cooking the frozen dumplings, use the same technique, waiting for them to come to the surface of the boiling water before transferring to a hot oiled pan.
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