Candle 79 Cookbook
|Prep time||1 1⁄2 hours|
I have been loving the Candle 79 Cookbook, which includes recipes from the popular New York restaurant Candle 79. This dumpling recipe immediately caught my eye. And, I have to say, they lived up to the description of "little bundles of heaven packed with flavor". It was also the first time I tried seitan (if you've never tried it you can find it near the tofu in the grocery store), which although is not gluten-free, it does seem to be a decent replacent to meat in terms of texture. Try serving them with bok choy for a cocktail party or as an appetizer.
|1||c||shiitake mushrooms (stemmed and chopped)|
|1||T||extra-virgin olive oil|
|1||T||toasted sesame oil|
|1||c||scallions (finely chopped)|
|2||T||fresh ginger (finely chopped)|
|2||T||lemon juice (freshly squeezed)|
|1||pk||vegan wonton wrappers|
|safflower oil (for frying)|
- Drain the seitan and squeeze out the excess liquid. Put the seitan in a food processor fitted with the metal blade and process for 2 minutes, until thoroughly ground. Add the shiitake mushrooms and process for another minute.
- Heat the olive oil and sesame oil in a sauté pan over medium heat. Add the scallions, ginger, tamari, and lemon juice and sauté for 2 minutes. Add the seitan mixture and cook for 10 minutes, stirring occasionally. Remove from the heat and let cool for 1 hour. Drain the mixture in a fine-mesh sieve to remove any excess liquid.
- Spoon about 1 tablespoon of the mixture onto a wonton wrapper. Using a pastry brush, dab some water on the corners of the wonton wrap. Pull up all four corners and pinch the four edges tightly shut. Twist the top point to complete the seal. Repeat until all the filling and about 40 wrappers are used.
- Heat 1/2 inch of safflower oil in a large sauté pan over medium heat and fry the dumplings, turning often, until golden brown, about 3 minutes, working in batches if need be. The dumplings can also be steamed in a mesh basket.
- Serve warm.