Description
Delicious dumplings made by our friends at Moo Shu ice cream & kitchen! Choose between Cabbage & Shiitake, Curry Sweet Potato, 5 Spice & Pickled Shiitake, Cumin & Lentil.
Sold by the piece.
Ingredients:
Cabbage & Shiitake: Wrapper (wheat flour, water, cornstarch, salt, sodium benzoate), vital wheat gluten, canola oil, cabbage, shiitake mushroom, scallions, garlic, onions, ginger, Shao Hsing wine, white pepper, water, soy sauce, mushroom seasoning (mushroom powder, salt, sugar, starch, mushroom extract, nucleotide seasoning, yeast extract), tofu (soybean, water, calcium sulphate), sweet potato, guar gum, salt, rice vinegar, sesame oil, baking powder, vegetable seasoning (salt, yeast, maltodextrin, sugar, disodium inodinate, disodium guanylate)
Curry Sweet Potato: Wrapper (wheat flour, water, cornstarch, salt, sodium benzoate), vital wheat gluten, canola oil, cabbage, black lentils, curry powder, garlic, onions, ginger, Shao Hsing wine, white pepper, water, soy sauce, mushroom seasoning (mushroom powder,salt, sugar, starch, mushroom extract, nucleotide seasoning, yeast extract), tofu (soybean, water, calcium sulphate), sweet potato, salt, rice vinegar, sesame oil, baking powder, vegetable seasoning (salt, yeast, maltodextrin, sugar, disodium inodinate, disodium guanylate)
Cooking Instructions:
The Pan Fry Method:
- Gather: 1 tsp vegetable oil, 1/2 tsp sesame oil (or use veg oil), 1/2 cup water, large frying pan with lid, ideally non-stick. For crispy Winged Dumplings (direct translation of the Japanese "Hanetsuki"), prep a smoothly whisked slurry of 1 scant cup water, 1/2 Tb flour and 1/2 Tb cornstarch. 1 Tb of flour if you don't have cornstarch. Result will be less lacy and more sturdy.)
- Step 1: Heat 1 tsp of vegetable oil in a large frying pan on medium heat.
- Step 2: Arrange dumplings snuggly in a single layer, flat side down, seams up. (For winged dumplings, leave at least half an inch between dumplings for wings to form.)
- Step 3: Cook uncovered until bottoms begin to brown, 1-3 minutes
- Step 4: Pour 2/3 cup of water, (or all of your flour + water slurry), into pan and immediately cover with lid to steam for 7-10 minutes. (Winged cook time 10 min.)
- Step 5: Remove lid. Once all water has evaporated drizzle 1/2 tsp of sesame oil around the perimeter of the pan and gently tilt pan side to side to spread oil. Cook for additional minute or until bottoms are golden brown (or until slurry has evaporated leaving a lacy, golden, crispy web, roughly 5 minutes).
- Step 6: Use a spatula to remove from pan or flip onto plate in one swift motion. (the latter for winged dumplings recommended)
Made in Ottawa