Corn and Bok Choy Dumplings with Brown Rice Vinegar dipping sauce
Here is a really simple dumpling recipe that is tasty and super easy to make. Freeze these babies in plastic containers or ziplock bags and you’ve got meals you can easily whip up in under 10 minutes that’s healthy and delicious. I like using dumpling or potsticker skins and not wonton skins because they are a bit thicker and I like the skin to be more al dente than super soft. Wonton skins are so thin that if you boil frozen dumplings using those skins they tend to get overcooked and thin while the filling may still not be fully cooked yet. Using thicker skins also means you can add more filling to it. Thinner skins means shorter cooking time which means filling needs to be smaller. The filling can be anything you like. I actually have an assorted selection of veggie dumplings in my fridge. I have corn and bokchoy dumplings, kale and tofu dumplings, celery tofu dumplings etc. This particular bag I made was corn and bokchoy. Check out my simple recipe and add it to your freezer for a quick and easy meal.
Corn and Bok Choy Dumplings w/ Brown Rice Vinegar
Ingredients: Makes 15-20 Dumplings
1/2 cup corn
1 cup chopped bokchoy (blanched)
2 tablespoon sesame oil
2 teaspoon salt
2 teaspoon black pepper
1 teaspoon white pepper (optional)
1 tablespoon minced ginger
1 teaspoon sugar
Dumpling or Potsticker skins
a small bowl of water to be used as your “glue”
1 tablespoon brown rice vinegar
3 tablespoon soy sauce
1 tablespoon sesame oil
2 teaspoon siracha
1. Mix all your ingredients together and taste. Add more salt if you want it to have more flavor or less.
2. Place one wrapper skin on your palm.
3. Dab some water over the edges of your dumpling wrapper.
4. Add a small spoonful of your filling in the middle and fold over into a half circle and seal the edges.
5. Once it’s tightly sealed, you dab a little water on one corner of the half circle and bring the other dry corner over the wet corner.
6. Press the dry corner over the wet corner tightly to seal. This will create the pillow like shaped dumpling you see in my pictures. This is how we wrap wontons/dumplings in Shanghai and Taipei. Different parts of China Wrap dumplings in different ways and use different doughs. This is our version of wrapping.
7. BRing a large pot of water to boil.
8. Once you are done wrapping all of them. Be sure to freeze them in a ziplock bag or a flat plastic container.
9. ONce the water is boiling, add your fresh or frozen dumplings and let it cook until they float
10. ONce they float, remove the dumplings and drain them free of water and plate them.
11. Place on a plate and serve with a vinegar dipping sauce. I used brown rice vinegar is sour but not overly strong and mixed it with soy sauce, sesame oil, and siracha.
12. Dip the dumpling in the sauce and enjoy!