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When I read that the final theme for @cookwithus was anything wrap, I immediately thought of dim sum. I have fond memories of frequently going out for dim sum with my family and seeing all the push carts stacked high with bamboo steamers filled with all sorts of delicious dumplings. I always looked forward to one particular dumpling which was Chiu chao fun gor. The skin of the dumpling is translucent and when you bite into the slightly chewy dough, encased inside is a savory filling of pork, garlic chives, mushrooms, cilantro, preserved pickled vegetables and peanuts. The cilantro adds a touch of freshness to this dumpling and ties in all the flavors. As much as I enjoyed going for dim sum, I found that most of the dumplings are filled with meat and there are not many vegan options. So I thought I would a make a vegan version of my favorite dumpling.
Filling
- 125g baked tofu
- 1 large carrot, diced
- small bunch garlic chives, diced
- handful cilantro, chopped
- 8 large fresh shitake mushrooms or button mushrooms, diced
- 2 tbsp preserved pickled vegetable, chopped small
- soy sauce to taste
- splash of roasted sesame oil
- pinch of five spice powder
- 20g peanuts, coarsely chopped
Heat some oil in a sauté pan and add in the carrots, mushrooms, tofu and garlic chives. Cook until tender. Garlic chives are used in many asian dishes and has a pungent smell but when added to food, it has a mellow taste of a garlic and chives combined. It adds a distinctive flavor to dishes. If you can't find them you can use scallions and a clove of garlic in place. Add in the cilantro, pickled vegetable, and peanuts. Season with soy sauce, five spice powder and sesame oil. Five spice is a powder that is a blend of cinnamon, cloves, fennel, star anise and Szechwan peppercorns. It is quite strong and you only need a tiny bit to flavor your dish. Too much and your food will taste bitter.
Once the filling is done, set aside to cool and now it's time to start on the wrapper. You can use store bought dumpling wrappers in place of making this crystal style dough.
Beet Crystal Wrapper
adapted from Woks of Life
- 46g potato starch
- 32g wheat starch
- 1/4 cup beet juice
- 1/2 cup boiling water
- 55g wheat starch for kneading
For a detailed description and step by step illustration, on how to make the wrapper, refer to the the original recipe. The dough has to cool completely or it will feel tacky and stick to your fingers while you try to fold the dumplings. Pinch 1.5" sized balls and place between two pieces of saran wrap. Using the bottom of a small frying pan, gently press down until you have a circle that is roughly 1/8" thickness.
Gently peel the dumpling skin off the plastic wrap and fill with a heaping 1.5 teaspoons of filling. Fold the edges to meet in the middle. Pinch the edges, forming a square. The first few will probably rip like mine, but there is plenty of dough and filling for practice.
Place the dumplings on a lined bamboo steamer. You can use parchment paper or even cabbage leaves.
Steam the dumplings for 10-15 minutes or until the dough turns from being opaque to translucent. I like to eat my dumplings with a side of chili sauce but these dumplings are so flavorful they are delicious on their own.
Happy weekend and thank you @offoddandart, @pandamama and @chefsteve for creating this contest and creating a fun cooking community.
This is soo beautiful and probably delicious as well. The color is amazing! That's a wonderful entry. Thank you for the recipe.
I really like using beets to color my food. Congratulations on your winning entry!
Thank you so much! ☺️
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Wow, this looks great, I love the red/pink color ^^
Thank you @mermaid. Your dog is really cute! What is his name?
Spikie hehe ^^
Thats a really original way of making the dough for the wrap. It looks so nice and appealing to top it up. I like the contrast of colours. Fantastic dim sum. Good luck this week.
Thank you @foodforsoul. I love the colors in your alfalfa salad. What a creative take on the fajita. Congratulations on your win; great post.
Stunning entry @loveself! Your beet crystal wrapper is beautiful and must taste good too. Your filling of fresh and pickled veggies and spices and sesame oil sounds so satisfying. Thanks for another great entry!
They were so flavorful and the texture of the dumpling wrapper was perfect. It had a slight chew and a touch of sweetness from the beet juice. Thank you @chefsteve.
Thank you for sharing this recipe! I wanted to try dim sum for such a long time but never found a good recipe. I love that you coloured the dough with beets. So beautiful! And the ingredients combination sounds delicious! ❤😊
I can't wait to see what dim sum you will be creating. Your trip to Lisbon looks amazing. Thank you @delishtreats.
Thank you! I'll prepare them in a few weeks as I'm still traveling 😊
High five !!! I thought of the exact same thing as you!!
We are lucky that we were brought up eating dim sum. The best part of dim sum to me is that my family and I will have quality together during dim sum meals!! Dim sum is just so ideal for bonding with other.
I remember there is this one dumpling like your (the crystal skin), but instead of ur fillings, it’s filled with jicama and some type of seasoning. Love it , but unfortunately I don’t know what’s called, therefore I cannot recreate it.
Love the colour in your dish!!! And as always very interesting flavours!!!
I agree, I always enjoy trying new dim sum restaurants with my family. The jicama filled dim sum sounds delicious. Nice job as usual on your dumpling post and congratulations!
Thanks, I thought yours was outstanding!
Another fabulous entry @loveself and your photographs are again superb
You are too kind @pandamama. Thanks so much and looking forward to hearing more from you on DSound.
These are SO beautiful! Can't wait to try those stunning wrappers! You just opened up soo many possibilities, never would have thought of making them a different colour, and am sure the beet adds lovely earthiness to the flavour. Love the mental imagery of the bamboo steamers and pushcarts. I firmly believe the true flavour of any cuisine can be found first on the street, where recipes are passed down by families, instead of being dreamed up in restaurants (not that there's anything wrong with new recipes). Thanks so much for sharing the vegan version too. Have been struggling to find a way to push as much flavour in without the meat- think mushrooms will do the trick.
I like using shitake mushrooms because they have a meaty texture and strong umami flavor. The garlic chives in this dish really adds a savory note to the filling. Congratulations on winning this week. Your post was simply spectacular @whattheduck.
Will give them a go, thank you! Can't wait to try that pastry!
Fabulous recipe. I appreciate the recipe for the wraps, looking forward to making these.
Well done!
Thank you @ birdsinparadise. What is the name of your grandchild?
His name is Brooks! :)
That is a great name!
What a great idea to color the wrappers! They make it so pretty and the filling sounds delicious with the combination of those awesome spices!!!
The beets sure did add a great hue to the wrappers. Thank you @carolynstahl and I can't wait to see what you will be cooking next.
The dough is so striking because of its color. Immediately, one gets drawn to it. The fun doesn't stop there though. The filling sounds delicious with all the ingredients you chose that I wouldn't even miss the meat.
Too bad this is not something I'd find in my local dim sum places.
Thanks for your entry and looking forward to more of your creative dishes in Season 2 @loveself!
Season 1 was so much fun and I enjoyed meeting all the talented chefs from the contest. I can't wait to see new participants in season 2.
Me too! It’s been quite an adventure from the planning stages before starting up through the end of Season 1. We’ve come a long way. Looking forward to what Season 2 brings.
Thanks for your participation and support!
Just love those beet wrappers. Such a great idea!