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Wednesday, 15 December 2010

DARING COOKS DECEMBER 2010 CHALLENGE: POACH TO PERFECTION

Poached dumpling

Here we go for this month's Daring Cooks Challenge. I thought I’d miss this one! But manage to pull up something.


The Daring Kitchen



DARING COOKS DECEMBER 2010 CHALLENGE: POACH TO PERFECTION

Jenn and Jill have challenged The Daring Cooks to learn to perfect the technique of poaching an egg. They chose Eggs Benedict recipe from Alton Brown, Oeufs en Meurette from Cooking with Wine by Anne Willan, and Homemade Sundried Tomato & Pine Nut Seitan Sausages (poached) courtesy of Trudy of Veggie num num.

I could not use the poaching recipes that were provided in the challenge as I would not use eggs obviously. The recipe for the vegan option – Seitan Sausages – did seem really interesting but I could not find any wheat gluten which is the most important ingredient for making seitan anywhere and it was too expensive to buy them online.

So I opted for some poached dumplings. These are so easy to make and especially satisfying on these chilly nights. I used store bought dumpling skins.


Poached dumpling


Ingredients (about 12 dumplings)
1 medium carrot (grated)
5 – 6 fresh mushrooms (finely chopped)
½ onion (finely chopped)
1 tablespoon hoi sin sauce (or black bean, soy sauce or any other of your favourite Asian sauce, just make sure it’s vegan)
2 teaspoons cornstarch (diluted in 50ml water)
1 tablespoon vegetable oil
Salt to taste

12 dumpling skins

Water to poach

  • Heat oil in a non-stick pan, toss in all vegetables. Cook 2-3 minutes. Add sauce and sprinkle a little salt. Cook a little more then pour on the cornstarch liquid. Stir well, let reduce and thicken for some time.
  • When liquid has reduced and vegetables are still al dente, remove from heat.
  • Lay the dumpling skins on a board, a few at a time.
  • Brush the whole area of the skin with water.
  • Place some filling in the middle and fold in half in the shape of a crescent.
  • Pleat the edge – take both edges together and just fold over to form little pleats. Brush with water as you’re working the pleats to hold and glue in place.
  • Heat some water to a gentle boil in a deep pot. Place dumpling in the water. Only put about 4 – 5 at a time, so they don’t stick to one another or break as they soften.
  • Let the dumplings simmer for about 8 minutes (or until translucent and soft).
  • Remove gently and serve hot on their own or in a soup.
Poached dumpling
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