Money Bags or Steamed Vegetable Dumplings

 
1 - 1/4 oz. pkg. active dry yeast
1/2 cup warm water (at least 110 degrees)
2 cups unbleached flour
2 T. Sucanat
2 T. olive oil, divided
2 T. safflower oil
1 T. garlic, minced
1/2 cup zucchini, finely diced
1/3 cup red chiles, destemmed, deseeded, and finely diced
1/2 cup cut corn
1/3 cup green onion, thinly sliced
1 T. mellow miso
1 T. seasoned rice wine vinegar
1 T. tamari or soy sauce
cabbage leaves for steaming
 

In a large bowl, stir together the yeast and warm water, and set aside until frothy about 10 minutes. Add the flour, Sucanat, and 1 T. olive oil, and stir well to combine. If the dough seems a little dry, add an additional 1-2 T. water, and form into a dough with your hands. Transfer the dough to a lightly floured surface and knead for 5 minutes or until smooth and elastic. Lightly grease the bowl used to mix the dough with the remaining olive oil. Form the kneaded dough into a ball and roll the dough around in the greased bowl to oil all sides. Cover the bowl with a damp towel, place in a warm place, and leave to rise for 1 hour or until doubled in bulk.

While the dough is rising, prepare the filling. In a wok or non-stick skillet, heat the safflower oil, and when hot add the garlic and saute for 1 minute. Add the zucchini and red chiles and saute an additional 2 minutes. Add the corn and green onions and saute an additional 2-3 minutes or until vegetables are tender. In a small bowl, place the miso, rice wine vinegar, and tamari, and stir well to combine. Add the miso mixture to the vegetables, stir well to combine, remove pan from the heat, and set aside to allow the filling to cool.

When the dumpling dough is doubled in bulk, punch down the dough, reform it into a ball, cover with a damp towel, and leave to rest for 15 minutes. On a lightly floured surface, roll the dough out into a 12-inch long log, cut the log in half, and cut each half of the log into 12 pieces, thus yielding 24 equal size pieces. To form each of the dumplings, roll out each piece of dough into a 3-inch circle. Place 1 heaping teaspoon of the filling in the center of each circle of dough, gather up the edge of the dough to form a point, pinch the edges together, and give them a twist to seal. Repeat the shaping procedure for the remaining dumplings. Transfer the shaped dumplings to a cookie sheet, cover with a damp towel, place in a warm place, and leave them to rise for 15 minutes or until they are light and puffy. Line the bottom of a steamer basket with a few cabbage leaves. Place the dumplings on top of the cabbage leaves, leaving ample room between them. Steam the dumplings, in batches, for 10-12 minutes or until the tops appear smooth. Serve them warm.

Yield: 24 dumplings

 

Home  |  Recipes  |  Books  |  Bio  |  Links  |  Guestbook

The Vegan Chef
1999-2002  Beverly Lynn Bennett