Pure Joy
Green dumplings have a luxurious texture, inside and out, with a surprising pop of creamy heat to awaken the senses. They rise above the ordinary, and often bland, dumplings that rely on a salty soup interior or pungent dipping sauce to provide flavor. Thai spices and on choy elevate the humble dumpling into a complex expression: “wow” followed by “mmm.”
Ingredients
- 1 tofu pack (firm)
- 4-6 mushrooms
- 1 cup of cabbage
- 1⁄2 cup daikon
- 1 bunch of On Choy
- 20-25 wonton or dumpling wrappers (homemade or packaged)
- 3 tablespoons miso to taste
- 1 inch of ginger
Filling
- Break up tofu in large pan and lightly sauté on low heat with
- diced ginger and miso in a neutral oil
- Finely dice vegetables, lightly sauté covered, until softened
- Fold in chopped On Choy
- Turn off heat & set aside
Dumplings
- In dumpling or wonton wrappers, add a heaping spoonful of
- mixture into one side of wrapper, fold and seal
- Add dumplings to bamboo or double-boiler steamer (use parchment paper or banana leaves to prevent wrappers from sticking)
- Steam for 6-8 minutes until translucent
Sauce
- 1 can of coconut milk
- 2 tablespoons of coconut cream
- 1 inch of galanga
- 1-2 chiles (jalapeno, serrano or other green chile)
- 4-6 kaffir lime leaves
- Zest of 1 kaffir lime (or regular small lime)
- Juice of 1 kaffir lime (or 1⁄2 of regular lime)
- Small bunch of Thai basil
De-seed chiles and add to saucepan with halved galanga, coconut milk, cream, and lime leaves and juice. Simmer on low heat for 10-15 minutes to thicken. Remove leaves and galanga (and chile if desired). Add basil and zest to pot and remove from heat. Blend in food processor until smooth and vibrantly green.
Serve
Lay dumplings in green curry bath, or drizzle over top, or serve in a side dipping bowl. Pair with a crisp beer, an herbal tea, or a light and bubbly cocktail.