Steamed Vegetable Dumplings

Finished dumplings.

Makes: Approximately 40 dumplings
Time: 1 1/2 hours

I was reading about traditional Tibetan momos (dumplings) recently and decided to give them a try at home. I am definitely glad I did! These dumplings turned out absolutely delicious and would be a great dish for entertaining. They're very easy to make, but a little labor intensive so make sure you have some spare time. Enjoy!

Ingredients

1/2 onion
1 clove garlic
1 inch fresh ginger
1/4 pound fresh napa cabbage
1/4 pound tofu
4 whole mushrooms
1 tablespoon soy sauce
1/2 teaspoon vegetable broth
3 cups all purpose flour
1 cup of water
Soy sauce (for dipping)
Hoisin sauce (for dipping)

Directions
Slice all of the vegetables into very fine pieces. Place the sliced vegetables into a mixing bowl. Add the soy sauce and vegetable broth, stir and set aside.

Next make the dough either using a stand mixer or by hand. Mix the flour and water very well by hand.   Keep adding the water until you make a pretty smooth ball of dough. Knead until the dough is flexible.
Make sure not to let the dough dry out because it will be hard to work with.

Roll the dough out over a lightly floured surface until the dough is quite thin. It should be thinner than a computer disk, but not so thin that you can see through it when you lift it. Use a glass to cut circular shaped discs out of the dough.

Stuffed dumplings and dough discs.

Form the dumplings by add a small spoonful of the stuffing to the middle of each disk. Fold the disc in half and pinch the dough together until you have crescents. Continue until all dumplings have been stuffed.

Formed dumplings, ready to be cooked.

Next steam the dumplings by boiling water in a large steamer. Spray the steamer basket with non-stick cooking spray so the dumplings don't stick. Steam the dumplings for 10 minutes. Serve warm with soy or hoisin sauce for dipping.