{"id":3732,"date":"2018-02-06T16:02:55","date_gmt":"2018-02-06T16:02:55","guid":{"rendered":"https:\/\/redhousespice.com\/?p=3732"},"modified":"2022-06-07T17:28:43","modified_gmt":"2022-06-07T17:28:43","slug":"pan-fried-vegetarian-dumplings","status":"publish","type":"post","link":"https:\/\/redhousespice.com\/pan-fried-vegetarian-dumplings\/","title":{"rendered":"Pan-fried vegetarian dumplings \/ potstickers (\u7d20\u714e\u997a)"},"content":{"rendered":"\n

Delectable on the palate and pleasing on the eyes, pan-fried vegetarian dumplings are filled with vegetables and resemble vegetables. A perfect treat for festive gatherings.<\/em><\/p>\n\n\n\n

\"Pan-fried<\/figure>\n\n\n\n
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As Chinese New Year<\/a> (Spring Festival, 春节) approaches, we are entering the dumpling feast season. According to Northern Chinese tradition, dumplings (Jiaozi, 饺子<\/em>)<\/a> are served on New Year’s Eve, New Year’s Day and the fifth day of the New Year.<\/p>\n\n\n\n

Today I’m sharing a recipe of pan-fried vegetarian dumplings\/potstickers (素煎饺). Super tasty and resembling Pak Choi, these cute dumplings are truly delightful both on your palate and on your eyes.<\/p>\n\n\n\n

N.B. Discover more in my recipe collection of dumplings and wontons<\/a>.<\/p>\n\n\n\n

\"Uncooked<\/h3>\n<\/div>\n\n\n\n
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Use spinach to dye the dough<\/span><\/h2>\n\n\n\n

I love food with vibrant colours but I’m not a fan of artificial food colouring. It’s unnatural and (in most cases) unnecessary. Spinach is an ideal ingredient to dye dough for making dumpling wrappers or noodles. It provides a beautiful green colour yet doesn’t change the taste or texture of the dough. This is how you make the green dough:<\/p>\n\n\n\n

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  1. Blanch spinach briefly in boiling water.<\/li>\n\n\n\n
  2. Use a food processor to puree.<\/li>\n\n\n\n
  3. Extract the juice through a sieve.<\/li>\n\n\n\n
  4. Use the same amount of spinach juice to make the dough as you normally do with water.<\/li>\n<\/ol>\n\n\n\n

    Note:<\/strong> Don’t discard the leftover spinach puree, add it to the filling instead.<\/p>\n\n\n\n

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    Make two-colour wrappers<\/span><\/h2>\n\n\n\n
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    To achieve the Pak Choi (Bok Choy) look of these vegetarian dumplings, you will need to combine the white & green dough.<\/p>\n\n\n\n

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    1. Roll the white dough into two ropes.<\/li>\n\n\n\n
    2. Flatten the green dough into two rectangle pieces (same length as the ropes).<\/li>\n\n\n\n
    3. Wrap each white rope with a green piece. Seal all around to form a thicker rope.<\/li>\n\n\n\n
    4. Cut the combined dough into small sections then flatten each piece into a wrapper with a rolling pin.<\/li>\n<\/ol>\n\n\n\n

      Here you are! White in the middle and green all around the side,  a two colour wrapper is done!<\/p>\n\n\n\n

      For detailed instructions, please read my recipe on Homemade Dumpling Wrappers<\/a> to learn how to make them from scratch. Also, I’ve shared a post on “Ten Ways to Fold Dumplings<\/a>“. Check it out if you are keen to sharpen your dumpling skills.<\/p>\n<\/div>\n\n\n\n

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      \"One<\/h3>\n\n\n\n

      How to avoid wet filling<\/span><\/h2>\n\n\n\n

      Nice dumplings should have a moist filling. However, it’s very difficult to assemble dumplings if the filling is too wet. This is a common issue when preparing vegetable filling as the cutting process and the addition of salt will draw extra liquid out of the vegetables. I have a few tips to help you minimize this problem.<\/p>\n\n\n\n

      \"A<\/figure>\n\n\n\n