After years of relying on Trader Joe’s to stock my favorite dumplings, I finally managed to make some of my very own!
My quest for vegan dumpling wrappers has been long and painful. At first, I just couldn’t find wrappers at all. I looked all over town! When I finally ran across some at Whole Foods, I was so excited that I foolishly didn’t read the ingredients. Eggs! Boo. That pack of wrappers got passed along to my friends Rob and Leuwam.
A couple of weeks ago, I was hitting up an opening at Young Blood Gallery and ran into Rob and Leuwam, who had magically scored some vegan dumpling wrappers at an Asian market and brought them for me! Woohoo!! Unfortunately, I had about two glasses of wine too many that night and left the wrappers in my purse overnight. They spoiled. Boo again!
FINALLY, Liz and I stopped into the Asian market right near the Dekalb Farmers Market, and behold! Dumpling wrappers! Frozen ones! And they were vegan! This time, I was careful to put them straight into the fridge to defrost, and yesterday I made my first dozen dumplings from scratch.
Swiss Chard and Oyster Mushroom Dumplings
- 2 teaspoons toasted sesame oil
- 1 8oz package of oyster mushrooms, finely diced
- handful of rainbow swiss chard, finely chopped
- 2 cloves of garlic, minced
- 1 teaspoon dried ginger (or 2 teaspoons fresh, minced)
- 12-15 vegan wonton wrappers (a lot of wonton wrappers contain egg, so read your labels!)
- In a large frying pan, heat the sesame oil and on medium high, then toss the mushrooms, chard, garlic, and ginger in there. Saute until everything is nice and soft -just a few minutes, then transfer the contents of your pan to a bowl.
- Repeat the next steps until you run our of filling.
- Peel one wrapper off of the stack and spoon about 2 teaspoons of filling on top. Fill a shallow bowl with a little bit of water – you’ll need this for your fingers!
- Moisten one or two fingers in your bowl of water and paint a little water in a semicircle around the edge of the wrapper on the side where you’ve got your filling. Less is more when it comes to the water. If you use too much, things will get gummy and sticky. Start with a tiny bit – you’ll get the hang of it!
- Fold the wrapper over, and press the edges to seal them closed. If it feels like it’s not sticking, moisten your fingers just a little.
- Once you’ve got all your dumplings finished up, you can either pan fry them in a little more sesame oil or steam them on the stovetop or in your rice cooker. Eat right away or stick them in the freezer if you’re not planning to cook them up right away.
These are so good! The package came with 44 wrappers, and I only used 12, so the rest are sitting in the freezer. I can’t wait to try new combinations of flavors. I also wonder if I could use some to make ravioli from scratch…has anyone made ravioli out of wonton wrappers?