Asian Veggie Pockets
These little vegetable-filled pockets are delicious and are somewhere between a dumpling and a bun... We filled them with green onions, carrots, and shiitake mushrooms, but they'd be great with any of your favourite veggies!
If you want some folding inspiration, try here. Don't worry if they're not 'textbook dumpling' beautiful - even the clunkers will be tasty!
Prep Time: 45 minutes
- 400g of all-purpose flour
- 200ml (+/-) water
- 1/2 tsp salt
- Shiitake mushrooms
- Green onions
- Sesame oil
- Ground ginger
- Red chili flakes
Add the flour and salt to a large bowl and slowly add the water, kneading until it comes together.
Bring the dough together and let it rest for 15 minutes.
Chop shiitake mushrooms, carrots, and green onions finely. You can also use a grater for the carrots and a food processor for the mushrooms and/or carrots. If using dehydrated shiitake mushrooms, be sure to rehydrate first in boiling water.
Cook the chopped/shredded carrots and mushrooms in a skillet for a few minutes over medium heat until tender.
Off the heat, combine the carrots and mushrooms with the green onions, ground ginger, sesame oil, tamari, and chili flakes.
Set aside the vegetable mixture.
Pinch off a small ball (approx. 40g) of dough and roll out thinly.
Spoon some of the cooked mixture onto the dough circle and then bring the edges together and pinch them shut (don't worry if they're not perfect).
Repeat until you have an army of little pockets.
Saute them in a well-oiled, medium-high pan, covered and checking frequently, until both sides are crispy.
- Serve with a side of Umami Bomb and enjoy!