I used her recipe for Homemade Fresh Dumpling Skins and I am never going back: no more store-bought dough for me! I replaced half of the flour in the recipe with gluten-free mix, which gave the tender dumplings a more complex flavor (albeit less glutinous texture.)
My friend Tara and I were talking about blogging the other day and she mentioned how a lot of people don’t know what to do with the fresh produce that is coming out of their garden: THIS is the solution! Make dumplings. Grate or mince fresh veggies, sauté them with ginger and garlic and envelop them in this handmade dough that takes less than half an hour to make. I’m thinking about using the remaining dough this morning by filling it with scrambled eggs, peppers and cheese for breakfast dumplings; the possibilities are endless. Be sure to check out the rest of her site as well at TheDumplingMama.com. For a quick dipping sauce, use the recipe below!
Quick dumpling sauce
3 Tbs soy sauce
1 Tbs peanut oil
a dash cayenne
2 tsp minced chives or green onions
Mix ingredients together in a small bowl until cohesive and use to dip fresh dumplings.