Ingredients: (48 dumplings)
1 can of chickpeas
1 large white onion
2 cloves of garlic
3 handfuls of spinach
5 shitake mushrooms
1/2 cup of shredded cabbage (red or white)
Pinch of salt
½ tsp cumin
1 tbsp tamari
1 1/2 tsp sesame oil
48 dumpling wrappers (these are round and normally in the fridge section of major food stores)
¼ cup tamari
2 tbsp sesame oil
1 tbsp rice wine vinegar
1 tsp minced garlic
1 tsp chili flakes /oil
1 tsp sesame seeds
1/2 cabbage (red or white)
Bunch of silver beet or kale
1/4 cup miso paste
- Drain and rinse the chickpeas.
- Finely dice the onion, mushroom, and garlic.
- Heat a pan and sauté the diced mushroom, onion, and garlic until soft and aromatic, allow for any residue to evaporate.
- While sautéing, thinly shred the cabbage and spinach.
- Add the cumin, tamari, and season with salt and pepper.
- Once sautéed, remove your pan from the heat and add the spinach, cabbage, and sesame oil, stir through and let the residual heat soften the veggies.
- Mash your chickpeas, either with a fork, potato masher or food processor. Add them to the sautéed vegetables and mix it all together.
- Prepare your dumpling station with a lined baking tray, 1 cup of water, your dumpling wrappers, and your dumpling mix.
- Layout 5 dumpling wrappers at a time and build your dumplings by placing 1/2 tbsp of mixture into the middle of each wrapper. Line the edges with water. Pick up each dumpling and slowly fold the edges together from left to right creating a gathering at the top. Place the flat bottom down on the tray with the gathering to the sky.
- Continue this process until the mixture is finished.
- To cook, heat the oil in a large non-stick pan and place the dumplings bums downs in a circle. Ensure to leave a small gap between the dumplings as they will expand. Pour ½ – ¾ cup of water over the dumplings and place a lid on top. Once the water has evaporated (5-8 minutes) remove the lid, letting the vapour from the steam fall into the pan and let the bottoms crisp (1-2 minutes).
- Thinly slice the cabbage and the kale or silver beet, place them in a hot pan, Sautee. Once sautéed, pour over 3 cups of water. Bring to a simmer.
- Once the dumplings are cooked, remove them from the pan by slowly sliding a spatula under each dumpling, they will now slide out of the pan and onto the plate. Another option is to place a plate on top of the pan and flip the pan. This means the crispy bums will be showing and stay crispy.
- Once the water is simmering with your vegetables remove from the heat and place the miso paste into a sieve and use a spoon to push the miso paste into the hot water to make your soup.
- If you prepare more than one serving of the dumplings then leave the extra dumplings on an oven tray and place it in the freezer ensuring that each dumpling is not touching each other. Once frozen you can store the dumplings in an airtight freezer bag.
- To defrost, remove the desired amount from the freezer and place on a plate not touching, leave to defrost for 1 hour and follow steps 9-11 to cook them.
These are best cooked fresh or can last in the freezer for 6 months.