Vegetarian daikon dumplings

Dumplings – one of the favourite dishes for many nationalities. Italians call them ravioli, the Japanese – momo, the Chinese – shui jiao, while Ukrainians have three variations of dumplings: dumplings as such, pelmeni and varenyky. Dumplings are only made of dough. Pelmeni and varenyky are made of dough stuffed with some filling. As a rule, pelmeni have meat filling, but varenyky are stuffed with some vegetable or fruit filling. There is also a difference in how they are made. Vegetarians can cook pelmeni as well as varenyky with any filling they like. The only difference between pelmeni and varenyky will be in how they are made. Today we are going to cook daikon and carrot dumplings (daikon is a Japanese radish).

To cook vegetarian dumplings, we need:

For dough:

All-purpose flour – 190 grams

Hard wheat flour (durum) – 160 grams (may be substituted by all-purpose flour)

Water – about 150 grams

For filling:

Daikon – 600 grams

Carrot – 200 grams

Black mustard seeds – 1 teaspoon

Turmeric powder – 1/3 teaspoon

Ground coriander – 1/2 teaspoon

Ground black pepper – 1/4 teaspoon

Ground asafetida 45% – 1/4 teaspoon

Oil – 4 tablespoons

Salt – 0,5 teaspoon or to taste

To boil dumplings:

Water – 2,5 litres

Salt – 20 grams (2/3 tablespoon)

Also:

Butter or vegetable oil to sprinkle boiled dumplings

Method:

Step 1. Prepare the filling. Wash and peel daikon and carrot. Grate them.

Step 2. Take all the necessary spices and put them on some plate or dish near the cooker.

Step 3. Take a frying pan or wok and pour some oil in it. Put it on a medium heat. When oil becomes hot enough put mustard seeds in it. Let them cook for several seconds until they start cracking and emitting nutty smell. Put the rest of spices and cook them, stirring quickly, for 1-2 seconds.

Step 4. Add carrot. Fry it for several minutes on a medium heat. In some 5-7 minutes reduce the heat, cover the frying pan and let the carrot stew till it’s a bit cooked. Stir sometimes.

Step 5. Add daikon, mix them thoroughly. Stew the filling over a medium heat without cover till all the moisture has evaporated. Turn off the heat. Salt the filling and let it cool.

Step 6. Prepare the dough. We usually use durum flour in combination with all-purpose flour. Durum makes flour elastic and tough. If you haven’t got durum or do not want to add it, you can only use all-purpose flour. So, put the flour into a big bowl. Slowly, pour the water into the bowl, mixing them together. You may need more or less water depending on the kind of your flour. Knead the dough with your hands not less than 10 minutes. The dough should be quite tough and smooth.

Step 7. Make the dumplings. Dust the working surface. Slice 1/5 of the dough off and place the rest back to the bowl. Cover it with the damp dish towel or a lid so as it doesn’t get dry. Roll the dough into a long stick, 2,5 to 3 centimeters in diameter. Use a knife to cut the dough stick into small parts, about 1,5 centimeters in diameter. Slightly dust both sides of each small part with flour and press it to a round disc. Roll each disc with a rolling pin into round sheet. You will get wrappers. The wrapper should be about 1-2 millimeters thick, and the diameter should be about 7 centimeters. The wrapper may not be perfectly round. That’s ok. Scoop about 1 tablespoon of daikon and carrot filling and place it in the center of the wrapper. Fold the wrapper. Hold the dumpling with left hand and start sealing the edges with right hand. You should get crescent.  After folding, press edge again to seal well. Then fold the dumpling again, join the crescent edges and press them well. Place the dumplings on the working surface and work on the rest of the parts in the same manner.

Step 8. Boil dumplings. Bring a large pot of water to a boil. To boil all the dumplings at a time you need about 4 liters pan and 2,5 – 3 liters of water. Add salt. Carefully add dumplings 2-3 at a time into the water. Stir the water gently and continuously so as the dumplings don’t stick to the bottom. When the water starts to boil again and the dumplings float to the surface, reduce the heat.  Continue boiling about 7 minutes. If you made the dough with all-purpose flour (without durum), boil about 3-4 minutes. You shouldn’t cover the pan.

Step 9. Immediately transfer all the dumplings to a plate or a bowl. You may use a skimmer. Sprinkle the dumplings with melted butter or oil. Vegetarian daikon and carrot dumplings are ready! Serve them with sour cream or some chatney (sauce).

Yield: about 1000 grams (about 40 dumplings).

Cook together with us the food for soul and be happy!

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