Thursday, January 15, 2009

Chinese Dumplings

If my kids aren't watching WALL-E these days, they are watching Kung Fu Panda. The upside of this is that they are more receptive to all sorts of Chinese food. If you have seen the movie, then you will understand why they were very keen to try some dumplings. The question was what to fill them with. The boys are not crazy about the tempeh filling in the Chinese Tempeh Buns I made last week, so I went with pulsed chickpeas. That was a good move. These are awesome! I based them on a recipe from an old Martin Yan cookbook which called for the dumplings to be boiled, but I am sure you could steam them as well.

Makes 15 dumplings
- 1 can chickpeas, rinsed and drained
- 2 green onions, sliced
- 1/2 cup dried mushrooms, soaked and chopped
- 2 tbsp chopped cilantro
- 1 tbsp light soy sauce
- 1 tbsp hoisin sauce
- 1 tbsp sherry
- 1 tbsp cornstarch
- 1" piece of ginger, minced
- 1 tsp sesame oil

- 1 1/2 cup all purpose flour
- 1/2 cup boiling water

1. Make the dough by mixing the boiling water into the flour with a fork. Knead on a floured surface, adding enough flour to make a soft dough that is not sticky. Shape into a 15" cylinder, cover with a damp towel, and let rest for 30 mins. Use the extra water from the kettle to soak the mushrooms.
2. While dough is resting, get 12 cups of water on its way to boiling in a large pot.
3. While dough is resting and water is heating, pulse the chickpeas in a food processor. Place in a large bowl and add the rest of the ingredients. Mix well.
4. To make the dumplings, cut a 1" slice off the dough cylinder and flatten on a floured surface into a 3-4" circle. Place some filling in the middle, then fold the circle in half and seal the edges. Cover with a damp cloth, then repeat with remaining dough and filling.
5. To cook the dumplings, add as many dumplings to the pot as you can without crowding. Stir to keep them separated. When water returns to boiling, add 1/2 cup of cold water. Return to a boil and cook, stirring, until dumplings float. Remove with a wire strainer and serve.

I made a peanut sauce that I wasn't to happy with, but you could try this peanut sauce I made before. Or, use a sauce of your choice.


Jes said...

I like the chickpea idea! I made potstickers earlier this week and used tofu, but the chickpeas would give the dumplings a more substantial texture.

ŀĀŘ¡ŝ∫Á said...

do you have a recipe to make tempeh at home??

Vegan On Stage said...

i just saw kung-fu panda for the first time last night... it was awesome! im definitely going to try these dumplings! they look great :)

DJ said...

These look so good - with a peanut sauce I can imagine them being outstanding.

DJ Karma said...

Very creative! I never thought of using chickpeas for Asian dumplings- I think that's a great idea! I love Kung Fu Panda, and it does make you crave dumplings and noodle soup :)

Vegetation said...


Chris said...

Looking delicious, as usual.
While I love boiled/steamed jiaozi as much as the next guy, I also often crave the crispiness that pan-frying affords. Check out Epicurious' videos for a very informative video on pleating and pan-frying.
I'll definitely try chickpeas for this year's vegetarian Chinese New Year meal I'm planning. Thanks!

shelby said...

Ok...seriously, you have got to stop with all the delicious food! I can't keep up!!! =P

carrie said...

Vegan Dad, you never fail to amaze me!!! This is going on the menu for next week for sure. It looks like perfect "finger food" for the toddler, and my 5 year old has been obsessed with cutting her food with a knife lately, so I think it will be well suited to that as well!!

Allyson Hill said...

You've read my mind! I've been wanting to give dumplings a try since my 7-y-o-son likes Chinese food now too! Can't wait to try these out on him. Thank you!

Brie said...

i'm definitely going to make this, it looks so good!

Kiersten said...

Mmm, those look great. I love dumplings...and Kung Fu Panda!

AlexisT said...

We tried these tonight and they were a hoot! They really didn't need much in the way of sauce, but thinned hoisin for dipping was popular. Thanks for the fun recipe!

loopyvon said...

that sounds so yummy, will have to try them. That wil give me the opportunity to use the dumpling maker I inherited from my grandma, too! :) I was so glad to find your site - have a vegan friend here as well (we're stationed in Germany) and shared the site with her. We're excited to try some of the recipes.
Thanks & Cheers!

mi said...


Slim said...

Made these last night alongside a bok choy/tofu main dish and they were a hit! I found a dumpling sauce at a local market that worked really well with them. Thanks for the recipe!

Another Vegan Dad

Sue G. said...


Vegan Dad, this is the first time I've encountered cooking with boiling water, adding cold water and returning to boil. Can you elaborate on why you do this? Thanks!!

Vegan Dad said...

Sue G.,
I based the recipe on one in an old Martin Yan cookbook--this was the method he used.

monica said...

Made these last night along with some tofu hum bao. Super delicious! Can't wait for your book to be out in print (I'm a cookbook junkie). Thanks!