Hi, guys! Whew! I’m kind of amazed that I actually found the time to sit and write this post. You might vaguely remember way back when I mentioned that life has been pretty busy around here. Well, after three years out of the lab and then one year working as-needed contracting work, I’ve finally gone back to work full time.
It’s fun and exciting for me, but definitely a big change for the girls who are used to seeing me 24/7. I’ve been trying to make up for it when I get home from work, but that means less blogging and interacting with other blogger friends, which I’m kind of sad about. There just isn’t enough time in the day. I’m still trying to figure out the best way to fit it all in. It’s a work in progress. I know there are lots of bloggers out there who work full time and maintain a blog. Any tips for me?
But anyway, we’re here to talk about mushrooms. If you didn’t know already, I’m kind of in love with mushrooms (see here, here, here and here.) They’re savory and flavorful but also the perfect vehicle to carry other flavors.
So when I saw that this month’s Foodie Extravaganza theme was mushrooms, my wheels were spinning so hard. So many possibilities! In the end I decided to keep it “simple” with something I make all the time – dumplings.
You noted the quotes around “simple”, didn’t you? 😉 There are some steps involved with making these. They definitely take some time, but they aren’t hard to make. Plus, home made dumplings are so worth it! I usually make (at least) a double batch and freeze the rest for easy lunches and dinners. Genius, right? Thanks. 😛
Before I get into the recipe, how about a quick little tutorial on how I fold dumplings? I like to do a few pleat folds on just the front of the wrapper because it shapes the dumplings so that they have a bottom. I don’t pleat all the way across or with both sides of the wrapper because I find that really reduces the amount of filling you can add. So with that, here we go!
Add a small amount of filling to the middle of your wrapper. Dip your finger in a bit of water and spread a thin layer around the edge of wrapper. Fold the wrapper in half and pinch at the top of the arc. While still holding that middle point with your left hand, grasp the front wrapper just to the right of the pinch and make a small pleat towards the middle, pinching against the back wrapper to seal. Using your left hand to hold that initial pleat, use your right hand to again make a small pleat with the front wrapper just to the right of the last pleat. Pinch against the back wrapper firmly to seal. Repeat this on the left side then pinch the edges closed. There! You have a cute little dumpling.
Pleating too much for you? After spreading water around the edges of the wrapper, you can simply fold them in half and seal all the way across to make little half moons. Easy peasy. Confession – aside from preferring my dumplings stand upright, I also don’t fold them this way because…I’m slower at it. I’ve done the pleat method for so long that I’m somehow faster at it than just folding in half and sealing. I don’t know why. I’m weird, okay?
Side note – If you happen to be following a gluten free or grain free diet, check out my almond flour dumpling wrappers. They work perfectly with these. Otherwise, your standard dumpling wrappers work fine.
- 1 lb mushrooms
- 1 lb leeks
- 0.5lb - 1lb napa cabbage
- 2 Tbs liquid aminos or soy sauce
- 2 Tbs sesame oil
- 40 dumpling wrappers
- salt and pepper to taste
- 1 tsp fresh, grated ginger (optional)
- Cut the dark green leaves off the leeks, leaving just the pale green and white parts. Cut this part in half and slice thinly. Place leeks in a bowl of cool water and swish to get rid of any dirt or sand. Remove the leeks from the water and allow to drain.
- Dice the mushrooms.
- Dice the cabbage.
- In a large pot, add a little olive oil (if desired) and cook the leeks a couple minutes until just softened.
- Add the mushrooms and cabbage and cook until softened, about 5 minutes.
- Season with salt and pepper to taste and cook until the mushrooms have reduced in volume, about 5 minutes more. Remove from heat and allow to cool.
- When mixture is cooled, add the liquid aminos/soy sauce, sesame oil and ginger if using and mix well.
- Place a couple teaspoons filling in the middle of each wrapper and fold as desired (instructions on how I wrap in the post above).
- Cook immediately or freeze for later.
- Steam for 10 to 12 minutes OR
- Boil by adding dumplings to boiling water and cooking until they float OR
- Heat a little oil in a fry pan over medium heat. Add the dumplings and about ¼ cup of water. Cover and cook about 5 minutes or until most of the water has evaporated. Remove the lid and cook 1-2 minutes more until the bottoms are browned and crispy.
Just look at all the wonderful Mushroom recipes being shared today!
- Cheesy Mushroom Chicken by Fearlessly Creative Mammas
- Chicken and Mushroom Stuffed Crepes by Cooking with Carlee
- Crusted Seafood Mushroom Caps by The Freshman Cook
- Duxelles by Food Lust People Love
- Marinated Mushrooms by Making Miracles
- Mushroom and Chorizo Ragu by Cookin’ and Craftin’
- Mushroom Bread Pudding by A Day in the Life on the Farm
- Mushroom Leek Chinese Dumplings by The Joyful Foodie
- Mushroom Stroganoff with Herb Spaetzle by Caroline’s Cooking
- Mushroom Zoodles and Cheese;by Brunch with Joy
- Portabella and Butternut Squash Crepes by Cherishing A Sweet Life
- Rántott Gomba – Hungarian Fried Mushrooms by Tara’s Multicultural Table
- Ravioli with Mushrooms and Brussels Sprouts by Sew You Think You Can Cook
- Shiitake Bruschetta by Culinary Adventures with Camilla