I finally took the dumpling folding class I wrote about last month and got so caught up in the process, that I forgot to take step-by-step pictures. Go figure.
I’m not going to try and explain folding without good images, so check out Diana Kwon’s website (who taught the class I took) and take a look at her wonton folding and dumpling folding techniques. SUPER easy after a little practice. Next time I make dumplings on my own, I will take step by step pictures and post.
I also adapted her vegetarian dumpling recipe from class last week and it was delicious! Recipe below.
Mix together the following ingredients:
- 2 tbsp soy sauce
- 2 tbsp rice wine vinegar
- 1 tbsp sesame oil
- 1 inch cube fresh ginger, grated
- 1/2 lemon’s fresh juice
- 1 bag baby spinach, steamed
- 2 handfuls diced re-hydrated shiitake mushrooms (soak dried mushrooms in warm water until tender, approx 20 minutes, squeeze out excess moisture before dicing)– the dried mushrooms have more flavor that raw
- 3-4 green onions, finely chopped