Very good to everyone! Today I bring you the recipe I prepared yesterday for stories These are delicious Chinese dumplings stuffed with roasted vegetablessadas. I don’t know if you know, but one of my biggest passions in Asian food , and besides being one of my biggest passions, it’s also one of my biggest pending tasks. I feel that I am not particularly good at it, but little by little I am trying. If I have to stay with something of the Asian food, it is, without a doubt, with the Chinese dumplings, gyozas and everything that resembles it (along with the avocado makis).
So I used this need to train in Asian cuisine as the perfect excuse to brand new Extra Virgin Olive Oil from the online oil store Origin Olive. Take a look because they also have organic oils and a lot of varieties with various awards for their quality. Also, all the bottles I have seen are made of glass and not plastic.
Ingredients
210 grams of wheat flour (+ reserve)
180 ml of water
1/2 red pepper
1 pepper green
1/2 zucchini
1 onion
Salt
Olive oil
Soy sauce for wet
Step by step
- We will start by cutting the vegetables into strips or small cubes. We bathe them with a little olive oil and put it in the oven at 180 degrees above and below. About 40 minutes will be enough for them to be roasted.
- Meanwhile, we calculate 210 grams of wheat flour.
We roast the vegetables with the olive oil that will fill the dumplings
- Add a pinch of salt and 180ml of water to the flour and knead with the help of a wooden paddle.
- When the dough is well kneaded, remove it from the bowl and place it on a floured table.
We knead the dough for homemade dumplings
- If the dough stays glued, add a little more flour on top of it to knead gently.
- Knead for 5 minutes.
- Stretch the dough and make a thick churro.
- Cut into 9 or 10 sections and shape into a ball. The more sections you make, the smaller the dumplings will be and the more difficult they will be to close.
- Remove the vegetables from the oven.
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We fill the homemade dumplings with the roasted vegetables
- Stretch the balls well (less than 0.5cm but not much finer if you want to prevent it from breaking when you close it) and place a portion of vegetables inside.
- Close the balls of dough following the shape you like best. You can close it like a traditional empanadilla or like me: raising the sides to the center and sealing them by wetting the sides with water and pressing gently with your fingers. You have a lot of tutorials on YouTube.
- Next, we pour a splash of olive oil into the pan. When the oil is hot, add the dumplings and sauté them on the bottom until golden brown.
- When they are well browned on the bottom, add a cup of water to the pan (be careful not to pour water on remains of hot oil, which can burn you).
- Put the lid on and keep the heat on medium-high to steam the dough.
- Let the water consume and check that the dough is well cooked. If it’s too thick, it may take longer to steam.
- And that’s it! Serve with a bowl of soy sauce for dipping before eating
We fry dumplings below and add water to steam them
