Chinese roasted vegetable dumplings   (dumplings)

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

  1. 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.
  2. Meanwhile, we calculate 210 grams of wheat flour.
    We roast the vegetables with the olive oil that will fill the dumplings

    We roast the vegetables with the olive oil that will fill the dumplings

  3. Add a pinch of salt and 180ml of water to the flour and knead with the help of a wooden paddle.
  4. 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

    We knead the dough for homemade dumplings

  5. If the dough stays glued, add a little more flour on top of it to knead gently.
  6. Knead for 5 minutes.
  7. Stretch the dough and make a thick churro.
  8. 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.
  9. Remove the vegetables from the oven.
    We fill the homemade dumplings with roasted vegetables

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    We fill the homemade dumplings with the roasted vegetables

  10. 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.
  11. 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.
  12. 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.
  13. 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).
  14. Put the lid on and keep the heat on medium-high to steam the dough.
  15. Let the water consume and check that the dough is well cooked. If it’s too thick, it may take longer to steam.
  16. And that’s it! Serve with a bowl of soy sauce for dipping before eating
  17. We fry the dumplings below and add water to make them steam

    We fry dumplings below and add water to steam them

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