A simple recipe for the Japanese classic. A vegan-friendly delicious meal that is easy to make and perfect as a starter or with a fresh salad.
This recipe makes 12 dumplings
Cooking time: 1 hour
(For dough) 165ml water
(For dough) 500g flour
1 tbsp oil
2 cloves garlic
6 big mushrooms
20g winged kelp
2 tsp pepper
2 tsp salt
1 tsp cayenne pepper
1 tsp paprika
1/2 cup water
1 tbsp soy sauce
Put the oil and diced onion in a medium heat pan and cook until golden. Add diced garlic and cook for 5 minutes.
Dice mushroom and carrot very fine and add to the pan. Stir occasionally and lower heat a little.
Add salt, pepper, cayenne pepper and paprika to the frying vegetables and stir.
Place the Butare in a bowl of water for 10 minutes to rehydrate. Drain the winged kelp and dice very fine to match the mushroom and carrot. Add diced winged kelp to the pan.
In a small pot heat ½ cup of water until boiling then lower heat. Add soy sauce and stir. Sift in flour slowly. Use a whisk and mix as you add the flour so bubbles do not form. You should have a thick brown sauce. Mix this sauce in with the fried vegetable mixture.
Let the filling cool.
For the dough: Combine flour and water in a large bowl. Mix together with a rubber spatula. Mix until the sides lift away from the bowl. Add more flour if necessary. Knead the dough for 6-8 minutes until smooth and elastic.
Place in a large bowl and cover tightly with a wet cloth. Cover the bowl with another cloth or a large plate. Let the dough rest for at least 2 hours.
Remove the dough from the bowl and knead for 5 minutes. The dough should be very smooth now. Return to the bowl and cover again for 30 minutes. Use this time to make your dumpling fillings. See direction.
Take ⅙ of the dough and roll out the dough into a long tube roughly 2cm in diameter. Cut the dough into 12 sections. Lightly flour and flatten each piece with your palm.
Use a small rolling pin to roll out each piece until they are 7cm circles. Take the flat dough in your palm and spoon in a tablespoon of filling. Pinch the dough together in the center. On the right side of the dumpling pinch together the dough off center and pull the dough across pinching it together until you reach the middle. Repeat this on the opposite side.
Once all dumplings are filled heat a large pan to medium-high heat and pour in 1 tablespoon of oil. Place the dumplings in the pan and add ¼ cup water and place a lid over the pan.
Let the dumplings steam until the water is all gone from the pan. Check if the dumplings are golden on the bottom, if not cook until golden and remove from pan.
Serve with soy or sweet chili sauce.
Get creative and get cooking with this vegetable from the sea! Winged kelp, similar in flavour and texture to the Japanese Wakame – is a nutritious superfood hand harvested in Lofoten.