Wednesday, August 31, 2011
Some beautiful fresh beets from Aprilla farms via the Cape Ann Farmer's Market. Can't abide beets... just kidding.
Readers may recall my basic formula for vegan dumpling fillings is a green, a mushroom, a root, and an allium. In this case, baby bok choy (also from Aprilla farms, reconstituted dried abalone mushrooms, shredded beets, and scallions.
The filling is parcooked just enough to wilt so it folds easy. Here's a bunch of dumplings, mine and my sister-in-law protege... can you tell which is which? Most folded as gyotze, with a couple of demo shumai there in the foreground.
Here they are cooked, crisp on the bottom and chewy on the top, with a soy/sugar/vinegar/garlic/ginger/scallion/sesame dipping sauce. they looked awesome, with the beets marbelizing the translucent wrappers. And when you bit them, they looked a little like meat. But they weren't, so you could eat a million of them, steaming hot and dripping sauce over your plate. Pass me another couple.