I was sooooooo excited to see THIS recipe for gluten free wonton wrappers over at Gluten Free on a Shoestring's blog. I used to make these scrumptious kimchi dumplings and I just happened to have everything I needed in the fridge to make them for dinner last night! :) Kimchi is a Korean fermented cabbage. Sounds strange, but it is yummy. Especially in these dumplings. They weren't quite the same as I remember them, but they were pretty dang good.
I used a different flour than she uses, which might account for why the dough seemed a little tough, but they were still delicious.
Makes 24 Dumplings
Triple recipe of GF Wonton Wrappers, cut into 3" rounds, or if you do not need gluten free you can use store-bought Round Wonton Wrappers
1/2 lb ground beef or pork
2 green onions, white and light green part, finely chopped
4 garlic cloves, finely minced
1 teaspoon soy sauce/GF Tamari
1/2 teaspoon fresh ginger, grated
1/8 teaspoon salt
1/2 cup kimchi, drained (I use King's, it has no MSG and is gluten free)
1/4 cup firm tofu (organic, non-GMO)
1. In a medium bowl combine the meat, onions, garlic, soy sauce, ginger and salt.
2. Press the drained kimchi in between layers of paper towels to remove any remaining liquid. Chop finely. Add to the meat mixture.
3. Press the tofu between layers of paper towels to remove as much liquid as possible. Place drained tofu in small bowl and mash with a fork. Add to the meat mixture. Cover and refrigerate. (The dough should also be covered and refrigerated)
4. Prepare the Asian Cabbage Salad, recipe follows.
5. Prepare the dumpling dipping sauce, recipe follows.
6. Remove the dumpling filling and dough from the fridge. Place about 1/2 tablespoon of filling in the center of the dough. Fold the dumpling in half, pressing the edges together. If needed use water along the edges to help "glue" them together. (If you are a master dumpling maker, you can properly pleat the dough as you seal it. As you can see from the pictures, I am not a master dumpling maker!) The bottom should be flat so that they can sit upright in the pan.
7. Heat a skillet, just big enough for the amount of dumplings you want to cook, over high heat. Add a light layer of olive oil. Place the dumplings in the pan so that they are touching. Cook until the bottoms are golden brown, 3-4 minutes. Turn the heat down if they are browning too quickly.
8. Pour water in the pan until it is 1/4 way up the dumplings. Be careful because it will splatter and steam. Adjust the heat so that the water is simmering. Cover and cook for an additional 7 minutes. If there is still water left, uncover and let it cook off. Remove the dumplings and serve immediately with the dipping sauce.
Note: This filling is good just cooked up and served over rice, or in a lettuce wrap with rice.
Asian Cabbage Salad
1 cup green cabbage, very thinly sliced
1 cup red cabbage, very thinly sliced
6 green onions, white and light green parts, chopped
3 tablespoons sesame seeds (if making the dumpling dipping sauce add an additional 2 teaspoons)
3 tablespoons rice vinegar
2 teaspoons raw agave or honey
1/2 cup sesame oil
salt and pepper to taste
1/2 cup almond slivers or slices
1. Combine the cabbage and onion in a medium bowl. Set aside.
2. Heat a heavy skillet over medium-high heat. Toast the sesame seeds, stirring occasionally, until the are browned, 3-5 minutes. Watch carefully, do not let them burn. Place them in a bowl and set aside. While the pan is still hot, toast the almonds for 2-3 minutes until just brown. Place them in a bowl and set aside.
3. In a small bowl combine 3 tablespoons of the sesame seeds, the vinegar and agave. While whisking slowly stream in the sesame oil. Taste and add salt and pepper to taste. Pour the dressing over the cabbage and toss to coat. Just before serving add the toasted almonds.
1/3 cup soy sauce/GF Tamari
2 tablespoons rice vinegar
2 teaspoons toasted sesame seeds
2 tsp fresh ginger, grated
pinch of red pepper flakes
1. Combine all ingredients in a small bowl.