I was a little nervous she might not appreciate the ginger in the filling, but she totally devoured these. She loved the flavor and the crunch (we all did). Not bad for a Thursday night in the suburbs (actually, down right exciting for a Thursday night in the suburbs).
BROCCOLI GINGER DUMPLINGS
Makes 60 or so (I got more like 85)
2 large heads broccoli, stems removed and florets cut into thumb-sized pieces
1 tablespoon extra virgin olive oil, plus more for pan-frying the dumplings
1 large yellow onion, thinly sliced
1 clove garlic, finely minced
2 tablespoons grated fresh ginger
1/2 cup heavy cream
1/2 cup fresh ricotta cheese
salt and black pepper to taste
square wonton wrappers
1/2 cup soy sauce
1 tablespoon rice vinegar
1 tablespoon maple syrup (or brown sugar)
1 teaspoon grated fresh ginger
1. Steam the broccoli until bright green and cooked through. Let cool and then chop well.
2. In a large saucepan, heat 1 tablespoon olive oil over medium, add the onion and cook for about 3 minutes, until softened. Stir in the garlic and ginger, cover and cook for about 5 minutes until nice and soft. Stir in the heavy cream, turn the heat down to simmer, and cook for a couple minutes until thickened. Stir in the broccoli.
3. Using an immersion blender, puree the broccoli mixture until mostly smooth, but with some chunks remaining (this can also be done in a blender). Then stir in the ricotta until thoroughly combined. Add salt and pepper to taste.
4. Lay out about 15 wonton wrappers at a time. Place a teaspoon of broccoli puree on one side of each square (resist the temptation to overfill—if they are overfilled, your dumplings won’t seal). When ready to fold, keep a little bowl of warm water next to you to use for moistening your fingers. Use a wet finger to moisten the perimeter of each wonton square, then fold one side over onto the other and seal to make a triangle. Then, fold in the arms of the triangle and press them together with a little water. Set on a parchment lined baking sheet or plate. Once you have assembled the first 15, continue with another set of 15 and so on until you have used all the filling.
5. To pan fry the dumplings, heat a pan to medium-high; add enough oil to coat the bottom. Put in one layer of dumplings, cover the pan and cook a couple of minutes until dark golden. Flip and cook the dumplings on the other side for another minute or two until golden. Continue, adding more oil if needed, until all the dumplings are cooked.
To bake the dumplings, preheat your oven to 400º F. Grease 1-2 baking sheets. Lay the dumplings out on the baking sheets, brush them all lightly with oil, then bake for 12-15 minutes, until golden brown.
6. Serve dumplings warm with dipping sauce on the side.
Whisk together the soy sauce, vinegar, maple syrup, and ginger.
To freeze dumplings:
These freeze really well (then you can use them later in soup). Lay a batch in a single layer on a parchment lined baking sheet. Freeze until hard, 1-2 hours. Transfer to a freezer bag or airtight container and freeze until ready to cook. Cook dumplings frozen, do not defrost first.
from Five and Spice by Emily (Kuross) Vikre
I used 3 heads because they were small-medium.
|broccoli florets in steamer|
|onion, garlic and ginger cooking|
|I absent mindedly added the ricotta too early (along with the |
cream). I had already mixed it in before I realized my mistake.
But the filling was fine, I just had to let it cool a little longer
(since the ricotta was no longer cold when I added it).
|broccoli added, ready to puree|
|spooning filling onto wonton wrapper|
|wonton wrappers with filling|
|wetting the edges|
|sides folded in|
|making the dipping sauce (grated ginger going in)|
|broccoli ginger dumplings with dipping sauce|