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January 21, 2013Roasted Kabocha and Vegetable Dumplings Recipe
I’ve had pumpkindumplings in Monterey Park and Beijing, their pretty tangerine-colored filling ofgrated winter (hard) squash were unpleasantly bland and sometimes undercooked. It’san Asian dumpling that I’ve let simmer on the back burner for a while and didn’ttackle till this week, when faced with leftover roasted kabocha squash. Myhusband Rory said, “Let’s make Italian raviolis with the kabocha.”
I respondedwith this dumpling filled with roasted squash, earthy shiitake and parsnip, and upbeatcelery. The seasonings involve fried shallot, lots of ginger and enough garlicfor pungent depth. I wanted the ingredients to support and elevate the natural sweetness of the kabocha. I’d planned on adding soy sauce but in the end, there was somuch great flavor from the vegetables that the only seasoning I added was salt.
In other words, gluten-free dumpling eaters, thisfilling is for you too! No need to get the wheat-free tamari out. See the link at the end of this post for gluten-free dumpling dough options.
Main filling ingredients
The coolthing about a dumpling filling is that you can use it for boiled, steamed, pan-fried,or deep-fried dumplings. I made my basic dumpling dough and tried the result inthree cooking methods. I also put the filling in wonton skins and poached them. The point is this: Asian dumplings are inherently flexible.
Which cooking method worked best? As much as love thecrispiness of pot stickers, the delicate and varied flavors of this filling isbest showcased via a poached dumpling; treat it like a ravioli but tumble it inchile oil, soy sauce and vinegar.
Four ways to cook the kabocha dumplings: wontons, poached water dumplings (shuijiao), pan-fried pot stickers, or steamed
What’s extranifty about this filling is that you can
tweakit to be vegetarian or not. The recipe below is vegan but if you substitutediced ham, sausage or fried bacon for the mushroom, you have a flavorfullow-meat dumpling. Finally, since the filling is cooked, you can taste and tweakthe flavors as you go along without fear of raw meat.
“This is thebest thing you’ve made in a while,” my husband said. Really? Not the roast duckat New Year? What about the rava dosa and matar paneer?
“No, this isreally good. Did you use a recipe?” he followed. Nope, I made it up. Here’s therecipe for you to add to your dumpling recipe collection. Try it out for LunarNew Year/Chinese New Year!
One note:The kabocha needs some texture so use the part that are on the firm side – thatyou can dice. It’s fine to have a bit of mashed squash but aim for tiny chunks,which will mush down during cooking so it’s better to start out firmer, lestthe filling gets too heavy in the end.
How to roast a kabocha squash? I hack it into large 4 to 6 pieces (use a heavy cleaver), scrape out the seeds and rub the flesh with canola oil and soy sauce. Then I roast it, one cut side down, at 425F until I can easily stab it with a fork or knife.
Recipe
Roasted Kabocha and Vegetable Dumplings
Yield: 32 to 48 dumplings, depending on the wrapper you choose
Ingredients
2 tablespoon canola oil1 medium-large shallot, chopped (1/2 cup / 2 oz / 60 g total)1 tablespoon finely chopped ginger1 large clove garlic, finely chopped1/2 cup / 60 g diced parsnip1/2 cup / 60 g diced celery3 medium dried shiitake mushroom, reconstituted, trimmed and chopped (1/2 cup / 60 g)About 1/4 teaspoon saltSesame oil6 oz / 180 g roasted kabocha squash, diced and/or chopped1 pound of Basic Dumpling Dough (see page 22 of Asian Dumplings) or about 48 storebought wonton, dumpling, or pot sticker skinsSoy sauceUnseasoned rice vinegar or Chinkiang vinegarChile oil, purchased or homemade (see page 216 of Asian Dumplings)
Instructions
Heat the oil in a medium skillet over medium-high heat. Add the shallot and fry, stirring, for 3 to 4 minutes until fragrant turning a golden brown. Add the ginger and garlic, cook, until aromatic. Then add the parsnip, celery, and mushroom. Sprinkle on the salt, cook for several minutes, until partway cooked. Taste a piece to test. If needed, splash in water or any leftover mushroom soaking liquid to coax the cooking. When done, drizzle on some sesame oil, stir to combine, then remove from the heat. Add the squash, mix, then taste. Season with extra salt as needed for a savory-sweet flavor. Set aside for about 30 minutes for flavors to develop before using. Makes about 2 cups that you can keep refrigerated for a couple of days.If you’re using the Basic Dumpling Dough from the Asian Dumplings cookbook, you’ll use a tablespoon for each one. If you’re using purchased dumpling skins, you’ll use about 2 teaspoons for each; remember to seal them well. You can make these any shape you want: half moon, pea pod, big hugs or pleated crescents. (See
this link on Asian Dumpling Tips for video tips.)To cook the dumplings, poach them in a pot of boiling water and fish them out after they look gauzy and puffy. Or, steam them until the skins are translucent. Or pan-fry the dumplings in a skillet with a little water (like pot stickers) in a fry-steam-fry method of cooking. Serve the dumplings with soy sauce, vinegar and chile oil. Invite guests to mix up their own sauce. I like all three for a salty, tangy, and spicy finish.
Related posts:
How to fold basic Asian dumpling shapes: half moon, pea pod and big hugGluten-free Asian Dumpling DoughGuide to Building an Asian Dumpling PantryHow to Make an Asian Dumpling Filling on the FlyPosted in
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Comments Roasted Kabocha and Vegetable Dumplings Recipe
I’ve had pumpkindumplings in Monterey Park and Beijing, their pretty tangerine-colored filling ofgrated winter (hard) squash were unpleasantly bland and sometimes undercooked. It’san Asian dumpling that I’ve let simmer on the back burner for a while and didn’ttackle till this week, when faced with leftover roasted kabocha squash. Myhusband Rory said, “Let’s make Italian raviolis with the kabocha.”
I respondedwith this dumpling filled with roasted squash, earthy shiitake and parsnip, and upbeatcelery. The seasonings involve fried shallot, lots of ginger and enough garlicfor pungent depth. I wanted the ingredients to support and elevate the natural sweetness of the kabocha. I’d planned on adding soy sauce but in the end, there was somuch great flavor from the vegetables that the only seasoning I added was salt.
In other words, gluten-free dumpling eaters, thisfilling is for you too! No need to get the wheat-free tamari out. See the link at the end of this post for gluten-free dumpling dough options.
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Roasted Kabocha and Vegetable Dumplings RecipeMatar Soy Paneer Recipe (Peas and Tofu in Spicy Sweet Sauce)Rava Dosa Semolina Crepes with Chile RecipeTry Beige Rice: The Middle Path between White and BrownStep-by-Step Chinese Roast Duck Recipe & TipsWinter & Spring 2013 Cooking ClassesHappy Vintage Ornament Holidays8 Mighty Mini Kitchen ToolsSoy-Glazed Black Pepper Chicken Recipe (The Hakka Cookbook)Cheap and Useful Kitchen Tools: 8 FavoritesCopyright 2002-2012 by Andrea Nguyen |
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