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meatless monday: broccoli ginger dumplings

July 25, 2011

I have never been so ready to move. The living out of suitcases and sleeping on mattresses seemed quaint and exciting for the first week or two, in a sort of Fellowship of the Ring or Deathly Hallows kind of way. But Samwise probably had a wok strapped to his pack, and I’m sure Hermione, smart girl that she is, had a food processor tucked into that fabulous beaded bag. While I, mere mortal, am down to a saucepan and a toaster.

Oh, how I’m craving these dumplings.

I think they are going to be one of the first things I make after the move, along with ice cream. And pesto. And salsa. Maybe even cranberry sauce, just because I can.

It’s been a terrible thing, living without a food processor.  

Broccoli Ginger Dumplings

makes 60 or so dumplings

1 large yellow onion, thinly sliced
1 clove garlic, finely minced
2 Tbs. grated ginger
about 2 big heads of broccoli, stems removed and florets cut into thumb sized pieces
1/2 cup cream
1/2 cup fresh ricotta cheese
salt and pepper to taste
wonton wrappers
cooking oil
1/2 cup soy sauce
1 Tbs. rice vinegar
1 Tbs. maple syrup (or brown sugar)
1 tsp. grated fresh ginger

Steam the broccoli until bright green and cooked through. Let cool and then chop well.

In a large saucepan, heat a Tbs. of olive oil over medium, add the onion and cook for about 3 minutes, until softened. Stir in the garlic and 2 Tbs. ginger, cover and cook for about 5 minutes until nice and soft. Stir in the heavy cream, turn the heat down to simmer, and cook for a couple minutes until thickened. Stir in the broccoli.

Transfer the broccoli mixture to a food processor and puree until mostly smooth but with some chunks remaining, for texture. (This can also be done with a handheld blender.) Then stir in the ricotta until all mixed together. Add salt and pepper to taste.

Lay out about 15 wonton wrappers at a time. Put a tsp. of the broccoli puree on one side of each square – resist the temptation to overfill! If they are overfilled, your dumplings won’t seal. Put filling on all 15 of the wrappers before starting to fold them. When ready to fold, keep a little bowl of warm water next to you to use for moistening your fingers. Use a wet finger to moisten the perimeter of each wonton square, then fold one side over onto the other and seal to make a triangle. Then, fold in the arms of the triangle and press them together with a little water. Set on a parchment lined baking sheet or plate. Once you have assembled the first 15, continue with another set of 15 and so on until you have used all your filling.

To fry the dumplings, heat a pan to medium-high, add enough oil to coat the bottom. Put in one layer of dumplings, cover the pan and cook a couple of minutes until dark golden. Flip and cook the dumplings on the other side for another minute or two until golden. Continue, adding more oil if needed, until all the dumplings are cooked.

If you’d like to bake the dumplings instead, heat your oven to 400F. Grease 1-2 baking sheets. Lay the dumplings out on the baking sheets, brush them all lightly with oil, then bake for 12-15 minutes, until golden brown. Serve warm with dipping sauce.

To make the dipping sauce, just whisk together the soy sauce, vinegar, maple syrup, and tsp. of ginger.

If you don’t want to make all the dumplings at once, they freeze really well. (Then you can use them later in soup!) Lay a batch in a single layer on a parchment lined baking sheet. Place in the freezer (finding room is never an easy task!) and freeze for an hour or two until hard. Then, transfer them to a freezer bag or container and freeze until ready to cook. You can cook them straight from being frozen, without defrosting.

Since they’re from the fantastic fusion mind behind Five and Spice, I’m sure they’ll be wonderful, but if you make these before I get a chance to, let me know how they are!


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