You love your vegetarian friends as much as your meat-eating ones, right?
Of course you do. So don’t leave them out when you’re making a dumpling dinner!
Start with sautéed shiitake mushrooms* and add your usual suspects:
*Store your shiitake in a paper bag and store them in the fridge or in a cool dry place instead of letting them get soggy in a plastic bag.
There’s a lot of grit in the spinach you buy at the farmer’s market (even the bunches you buy in supermarkets) so make sure you give them a good rinsing before steaming or boiling.
The water that you drain out from your tofu can be reserved and used for sealing your dumplings. Get a good hefty can or other heavy object to weight down your tofu. A fairly dry tofu is better for crumbling in to your chopped spinach and sautéed shiitake.
I use a lot of scallions and garlic and squeeze in as much grated ginger juice as I can stand. Refer to the first DIY Dumpling post for a complete list of ingredients.
This veggie dumpling should not be looked upon as a stepchild to the meat dumpling. She stands her ground and has fed many a vegetarian friend over the years. It’s always been important to me to be able to invite people over for dinner no matter their dietary/culinary peccadilloes and predilections. Yes, making room at my table for eaters of all stripes challenges my culinary capabilities, so it’s a good thing I learned how to value the leaf as much as the flesh.
Just like any good Korean cook.