Day 110.

My sister asked about a vegetarian version of this, one of her favorite dumplings recipes. The pork was an easy swap, but the fish sauce I had to look up. Hopefully she’ll like them, and so will you. I love dumplings so I’m sure they’ll be a hit in our house.

Thai-Style Dumplings

Adapted from Thai-Style Dumplings.
Ingredients

For the filling

1/4 C minced scallion
1 pound ground “beef” or 1 package seitan, chopped
2 tsp. minced peeled fresh gingerroot
1 bell pepper, minced (about 1/2 C)
2/3 C minced cabbage
1 garlic clove, minced
1/4 tsp. Oriental sesame oil
1 1/2 Tbsp. soy sauce
2 Tbsp. finely chopped fresh coriander
1 large “egg,” replacement beaten lightly

60 shao mai wrappers (round won ton wrappers, available at Oriental and Southeast Asian markets, specialty foods shops, and many supermarkets), thawed if frozen
cornstarch for dusting the baking sheet
For the sauce
1 Tbsp. vegan naam pla (vegetarian fish sauce, available at Oriental and Southeast Asian markets and some specialty foods shops), recipe follows
3 Tbsp. fresh lime juice
1 Tbsp. white-wine vinegar
1 tsp. sugar, or to taste
2 tsp. minced peeled fresh gingerroot
1 Tbsp. shredded fresh mint leaves
1 Tbsp. finely chopped fresh coriander
2 tablespoons vegetable oil
coriander sprigs for garnish
Vegan Naam Pla (Thai Fish sauce)
1 1/3 C water
2/3 C soy sauce
Six 1½ inch pieces kelp
1 sun dried tomato (dry, not oil marinated)

Directions

Make the filling:
In a bowl combine well the scallion, the “meat,” the gingerroot, the bell pepper, the cabbage, the garlic, the oil, the soy sauce, the coriander, the egg, and salt and pepper to taste and chill the filling for at least 1 hour or overnight. 
Put about 1 heaping teaspoon of the filling in the center of 1 of the wrappers and moisten the edge of the wrapper. Gather the edge of the wrapper up and around the filling and form a waist with the wrapper, pushing the dumpling from the bottom and keeping the filling level with the top of the wrapper. (The filling should not be enclosed.) Continue to make dumplings with the remaining wrappers and filling in the same manner and arrange them in one layer on a baking sheet lined with wax paper dusted lightly with the cornstarch. (The dumplings may be prepared up to this point 8 hours in advance and kept uncovered and chilled or 1 month in advance and kept covered tightly and frozen. If the dumplings are frozen, do not thaw them in advance.) 
Make the sauce:
In a bowl whisk together the naam pla, the lime juice, the vinegar, the sugar, the gingerroot, the mint, the coriander, salt and pepper to taste. 
I marinated mine overnight because I forgot to
buy my wrappers and had to make my own. :)

In a large non-stick skillet heat 1 tablespoon of the oil over high heat until it is hot but not smoking and in it fry half the dumplings, flat sides down, over moderately high heat for 1 minute, or until the undersides are golden. Add 1/2 cup water and steam the dumplings, covered, over moderate heat for 3 minutes, or until the “meat” is cooked through. 

Tip: Have leftover meaty filling? Try Dumpling Pasta.

The Results

Drool. The seitan and the crunchy cabbage make these super delicious. And I really like how the “fish” sauce turned out.

This post is shared with Real Food Wednesday, Recipes I Can’t Wait to Try, What’s Cooking Wednesday, What’s on Your Plate?, What’s on the Menu Wednesday, Let’s Do Brunch, Works for me Wednesday, Gold Star Wednesday and No Whine Wednesday.