Vegetablesoupwithcarrotdumplings Recipes

Steps:

• For the dumplings: Trim and discard the stems from the mushrooms and finely chop the caps. In a large saute pan, heat 2 tablespoons of the vegetable oil over medium-high heat. Add the mushrooms, working in batches to avoid overcrowding the pan. Cook until golden brown, 5 to 8 minutes. Add salt to taste. Transfer to a large bowl to cool.
• To the same pan, add 1 tablespoon vegetable oil and heat over medium-high heat. Add the kale and cook, stirring, until wilted and most of the liquid has evaporated, 6 to 8 minutes. Add salt to taste. Transfer to the bowl with the mushrooms.
• Finely crumble the tofu into the bowl with the mushrooms and kale. Add the cilantro, scallions, soy sauce and sesame oil and mix well. Add salt to taste.
• Cover a baking sheet with plastic wrap and dust with cornstarch. Wet the edge of a dumpling wrapper with water. Place about 2 teaspoons of the tofu-mushroom filling in the center and fold to form a half-moon shape. Press the edges to seal well. Place the sealed dumpling on the prepared baking sheet. Repeat with the remaining filling and wrappers.
• Place a medium saute pan over medium-high heat and add 1 tablespoon vegetable oil. Working in batches, add the dumplings in a single layer. Add about 1/4 cup water and cover. Cook until the water has evaporated, the bottoms of the dumplings are golden and the wrappers are fully cooked and somewhat translucent, about 5 minutes.
• For the dipping sauce: In a small bowl, whisk together the soy sauce, vinegar and sugar until the sugar is dissolved. Add the ginger and sesame oil and stir to combine.
• Serve the dumplings with the dipping sauce.

Steps:

• Heat oil in a large casserole dish. Add shallots and cook for 5-6 mins until starting to soften and brown. Add leeks for 2 mins, then stir in swede, parsnips and carrots.
• Pour in barley and wine, cook until wine has reduced by half. Add stock, bay, thyme, parsley and seasoning. Cover pan, bring to the boil, then simmer for 45 mins until barley and veg are tender. Stir occasionally to stop it catching.
• Meanwhile, make the dumplings. Heat oven to 200C/180C fan/gas 6. Rub flour and butter together to form breadcrumbs. Add remaining ingredients and mix well. Sprinkle over 2 tbsp water, mix to form a soft dough. Divide into six and roll into balls. Dot on top of stew and transfer to oven. Cook, uncovered, for 20-25 mins until dumplings are golden.

Steps:

• Make the dipping sauce: In a small bowl, whisk the soy sauce, vinegar, brown sugar, ginger and sesame oil (if using) until the sugar dissolves. Cover and set aside.
• Make the filling for the dumplings: In another small bowl, stir together the scallions, soy sauce, hoisin sauce and ginger. Add 2 teaspoons canola oil to a large nonstick frying pan. Turn the heat to medium and warm up the oil for 2 minutes. Carefully add the cabbage, mushrooms and carrot and sprinkle with a pinch of salt. Cook, stirring often, until the vegetables are slightly softened, about 3 minutes. Add the scallion mixture and stir to combine. Transfer the dumpling filling to a medium bowl and let cool to room temperature. Wipe out the pan or clean it if necessary.
• Once the filling has cooled, assemble the dumplings: Put 1 cup water in a medium bowl. Sprinkle a large rimmed baking sheet with 2 to 3 tablespoons cornstarch, using your fingers to evenly distribute it.
• Lay 1 wonton wrapper on a clean work surface. Spoon 1 teaspoon of the dumpling filling in the center of the wrapper. Dip your fingers in the water and lightly moisten the edges of the wrapper. Fold the wrapper in half (if using squares, fold the wrapper in half diagonally to form a triangle) and press the edges together to seal. Place the dumpling on the prepared baking sheet. Repeat with additional wrappers and the remaining filling until you've used up all the filling. (At this point, you can freeze some of the dumplings in a single layer on the baking sheet. Once they are frozen, transfer them to a resealable plastic bag and freeze for up to 3 months. Don't thaw them before cooking, but add a few minutes to the cooking time.)
• Cook the dumplings: Brush the same frying pan with 2 teaspoons canola oil, set the pan over medium heat and warm up the oil for 2 minutes. Adding one dumpling at a time but working quickly, dust off excess cornstarch and add as many dumplings as will comfortably fit in a single layer in the pan (don't crowd them or they won't cook evenly). Let cook (no stirring!) until browned on the bottom, 2 to 3 minutes. Using tongs, gently flip the dumplings. Carefully pour about 1/2 cup water into the pan (it will bubble up and steam!). Cover and cook until the water is mostly absorbed, about 4 minutes.
• Transfer the dumplings to a serving platter and cover lightly with aluminum foil to keep warm. Repeat to cook the remaining dumplings, brushing the pan with 2 teaspoons canola oil before each batch.
• Serve dumplings warm, with the dipping sauce.

Steps:

• In a dutch oven, cook the onions, carrots, and celery in oil for 6-8 minutes or until crisp-tender.
• Stir in the broth , potatoes, tomatoes, garlic, salt, and pepper and bring to a boil.
• Reduce heat, cover and simmer for 15-20 minutes or until vegetables are tender.
• In a small bowl, combine flour and water until smooth, and stir into vegetable mixture, bring to a boil, cook and stir for 2 minutes or until thickened.
• Stir in cabbage and peas.
• FOR THE CARROT DUMPLINGS.
• In a small bowl, combine baking mix, carrots, and parsley.
• Stir in water until moistened, then drop in 10 mounds onto simmering soup.
• Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean.
• Garnish with cheese.

Steps:

• In large bowl combine carrots, scallions, cabbage, garlic and ginger. Add bean sprouts. Stir and add egg white to bind. Spoon vegetable mixture in center of wonton wrapper. Wet edge of wrapper with fingertips. Pull sides up to form a bundle and pinch together to seal. Repeat with remaining filling. In a large pot of boiling, salted water add dumplings. Cook for 2 - 3 minutes until dumplings float to surface and are cooked through. Drain and serve with soy sauce for dipping.

Steps:

• Combine the water, bouillon, and poultry seasoning in a large stock pot and heat until boiling.
• Add the onion, TVP, carrots, celery, and potatoes. Let cook covered for 10 minute.
• Meanwhile, prepare the dumplings by combining all the dry ingredients in a bowl and mixing well.
• Cut in the shortening with a pastry blender or two knives until the mix is the consistency of corn meal. (I didn't work it quite this long, my chunks of shortening were a little larger.).
• Stir in the milk and mix until the consistency of dough.
• Add the zucchini to the stew. Return to boiling.
• Drop in spoonfuls of dumplings into the stew.
• Cook uncovered at a low boil for 10 minutes.
• Cover and cook for another 10 minutes.
• Serve warm, leftovers can be frozen.

Steps:

• In a Dutch oven, cook the onions, carrots and celery in oil for 6-8 minutes or until crisp-tender. Stir in the broth, potatoes, tomatoes, garlic, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. , In a small bowl, combine flour and water until smooth; stir into vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cabbage and peas., For dumplings, in a small bowl, combine baking mix, carrots and parsley. Stir in water until moistened. Drop in 10 mounds onto simmering soup. Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering). Garnish with cheese.