Pumpkin Cabbage Dumplings

Original Post:

greedygirlcooks.blogspot.com/2014/04/pumpkin-cabbage-dumplings.html

Ingredients

2 cups Pumpkin

2 cups Cabbage

1 table spoon Oil

2 table spoon butter

1 table spoon Fresh Sage

½ teaspoon Ground sage

2 cloves garlic

1 small onion

½ teaspoon Salt

¼ teaspoon black pepper

Home-made dough

2 cup Flour

¾ cup almost boiling Water

½ teaspoon salt

1 teaspoon oil

Soy dipping sauce

1 tsp soy sauce/oyster sauce

2 tbls water

¼ tsp salt

1 tsp sugar

1 stalk scallion (whole)

½ tsp hot pepper flakes

½ tsp vinegar

Instructions

Soy dipping sauce

First start by combining all the ingredients to make the dipping sauce, the longer the red pepper flakes and scallions soak in this mixture the better. You can make this even the day before.

Dumplings

• Place very hot almost boiling water in to your measuring cup along with the salt and oil
• Place the flour in a food processor and turn it on while drizzling the water in
• The dough will form a ball
• Remove from the food processor and knead for a minute
• Place in a plastic zip lock bag and set it aside for 30 to 45 minutes
• Heat oil and butter, add fresh sage, chopped onions and garlic in the fat. Sauté
• Toss in pumpkin and cabbage, cover on low and allow to steam
• Sprinkle in salt and black pepper, dried sage stir and allow the pumpkin to cook (about 15 minutes)
• Once the pumpkins are cooked remove the mixture from the flames and allow cooling
• Prepare your steamer by boiling a pot of water and placing the steamer basket on top
• line the steamer basket with parchment paper with holes or slits in it
• Toss the dough in a little flour and knead again break apart in to small balls and roll each into a circle about 2 ½ inch diameter
• Spoon in about 1 tablespoon of filling and pinch closed
• Place the dumplings in the steamer tray and allow the dough to cook about 15 to 20 minutes

Optional:

• For some texture pan fry the steamed dumplings to a golden brown so the bottoms crisp up.

Greedy Tips:

• These babies are not afraid to stick, make sure to line or grease your steamer basket
• Make sure to poke holes of slits in the paper so the steam can pass through
• Also lightly flour your work surface when rolling them thin to prevent sticking. I rolled mine out on the silicon baking mat
• Try to make the edges of the wrapper thinner than the center
• Make your dipping sauce even the day before so the flavors are strong
• If you don't have fresh sage double up on the dried sage