I am very excited about this recipe! I absolutely love dumplings & gyozas! I used to love getting them while out for japanese food but they are usually stuffed with meat or use a wrapper that contains egg. I've recently fallen in love with the local library & I took out the Skinny Bitch Ultimate Everyday Cookbook and was excited when I saw this dumpling wrapper recipe! It's extremely versatile; it can use be used for ravioli, wontons, or dumplings. I've changed the recipe to a whole-wheat version.
- 2 cups whole wheat flour
- 1/2 tsp salt
- 1/2 cup + 3 Tbsp water
To make the wrappers, whisk together the flour and salt in the bowl of your stand mixer. Slowly stir in the warm water with a fork until it turns stiff. Knead for about 12 minutes. Cover with towel and let stand for 20 minutes. Divide the dough into 3 equal pieces. Roll out to 1/16 inch thickness, flouring surface/rolling pin as necessary to avoid sticking. Cut the dough into triangles or rectangles.
- 1/4 green cabbage, very finely chopped
- 1 large carrot, shredded
- 4 bunches of kale, chopped into fine strips
- 1/3 onion, finely chopped
- 1 inch piece ginger, grated
- 5 gloves garlic, finely chopped
- 1 handful parsley, finely chopped
- 1 1/2 tsp turmeric.
Heat 1 Tbsp coconut oil in large frying pan over medium. Add turmeric & stir until fragrant. Add onions and cook until becoming translucent. Add ginger and garlic. Mix for a couple of minutes. Add cabbage and cook for approximately 10 minutes, or until soft. Add carrot, kale and parsley. Cook until all are soft.
Fill wrapper with stuffing, pinch ends together to form a triangle or square shape. Use water if necessary to seal the edges. Bring a large pot of water to boil. Add dumplings, cover, and cook for 5-6 minutes. Remove with a slotted spoon and let dry on paper towel. Serve with dipping sauce!
Dumpling Dipping Sauce:
- 1/3 cup Braggs or soy sauce
- 1/3 cup rice wine vinegar
- handful chopped scallions