Pnw Dumplings
Recipe Author: Gracie Schatz
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 starting point—feel free to improvise and add in your favorite seasonal goodies!
Category: Dumplings
Yield: Makes 12 dumplings
Prep Time: 30 minutes
Cook Time: 45 minutes
Ingredients:
For the Dough:
- 1 cup Lonesome Whistle Hard Red Wheat Flour
- 1/2 cup water
- 3 Tbsp vegetable oil
- 1 tsp salt
For the Filling:
- 1/2 lb mushrooms (hedgehog or oyster), finely chopped
- 4 cloves garlic, finely minced
- 1 cup finely chopped cabbage
- 1 cup finely chopped leek
- 2 Tbsp Spoiled Rotten Apple Cider Vinegar
- 1 Tbsp caraway seeds
- Salt and Pepper to taste
To Garnish:
- A generous drizzle of Chimichurri
Directions:
1. For the Dough:
- In a small pot over medium-high heat, bring the water, oil, and salt to a boil. As soon as it starts to boil, remove it from the heat and add in 1/2 cup of flour and mix well until it reaches the consistency of mashed potatoes. Allow it to cool for a few minutes, then add in the remaining 1/2 cup of flour and mix well.
- Knead the dough 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.
2. To Make the Filling:
- In a large cast iron or nonstick pan over medium-high heat, warm 1/4 cup of vegetable oil until it glistens. Add the mushrooms, leeks, cabbage, caraway 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 minced 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 stuck to the bottom of your pan. Remove from heat and adjust seasoning to taste. Allow the filling to cool before filling your dumplings.
3. To Assemble:
- Unwrap your dough and cut it in half, placing one half back into the plastic wrap.
- On a lightly floured work surface, roll the dough out as thin as possible without tearing it. Use a wide Ball Jar lid to punch out as many circles from the dough as possible. 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 each dough circle. Wet the edge of one side of the dough with water, fold it in half to create a half-moon shape, and press down around the edges to seal. Fold the edge 4-6 times to ensure the seal holds, pinching firmly as you go. Place the finished dumplings on a sheet tray in your freezer.
4. To Cook the Dumplings:
- Continue assembling the dumplings until all the dough and filling are used. 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 nonstick pan over medium-high heat and add in 2 Tbsp vegetable oil.
- Cook up to 6 dumplings at a time in the boiling water until they float to the surface. Remove with a slotted spoon and transfer them to the hot pan. Cook for about 1 minute on each side until crispy and golden brown.
- Remove from heat and garnish with Dijon mustard, hazelnut chimichurri, yogurt, or sour cream. Enjoy!
Freezing Tip:
These dumplings will last well in the freezer for over a month. Transfer the frozen dumplings from the sheet tray into a sealed plastic bag or container. When cooking frozen dumplings, use the same technique: wait for them to float to the surface of the boiling water before transferring to a hot, oiled pan.
