Hearty 鈥榥鈥 healthy quinoa dumplings
Not so long ago you鈥檇 be hard pressed to find an ingredient like quinoa in your local supermarket back home, let alone here in China.
A veritable superfood packed with goodness, quinoa may have only relatively recently become 脿 la mode in the West, but it actually dates back millennia in the southern hemisphere 鈥 a favorite of the ancient Incas.
Naturally gluten-free and packed with protein, it鈥檚 fluffy and light when cooked, with a pleasantly mild, nutty flavor.
And while it鈥檚 certainly not a part of Chinese cuisine, why waste the opportunity to do a little experimentation in the kitchen, fusing Chinese cooking styles with the trendiest of the trendy expat menu items.
Ingredients (makes 30 dumplings):
1 cup of dry quinoa
1 cup of Baby Napa cabbage, chopped
1 tablespoon of chopped ginger
1/2 white onion, chopped
1 glove of garlic, chopped
1 teaspoon of soy sauce
1 teaspoon of sesame oil
Bunch of coriander
30 dumpling wrappers
You may also need a Chinese steamer.
For the dipping sauce
2 tablespoons of light soy sauce
2 tablespoons of sesame oil
1 teaspoon of chopped green onions
1 teaspoon of chopped ginger
Instructions
1. Prepare the quinoa. Add water and the quinoa to a pan 鈥 for 1 cup of quinoa use 1陆 cups of cold water 鈥 and bring to a boil. Reduce the heat and cook for 10-12 minutes longer. Strain the quinoa and allow to cool in a bowl. Once cool, fluff up with a fork.
2. In a small pan heat a tablespoon of sesame oil, then add the ginger, garlic and white onion. Stir for 2 minutes, then add the Baby Napa cabbage and stir for a further 30 seconds. Now add the soy sauce and stir for another 2 minutes.
3. Add the cabbage mix to the quinoa, combine and leave to cool.
4. Spoon a generous amount of filling in the center of each dumpling wrapper and bring the edges together to form a neat parcel: use a little water on your finger to seal each dumpling. If you鈥檙e having trouble getting the dumplings to stick, try using the leaf of a scallion to tie them together.
5. To cook the dumplings, you can use a traditional bamboo steamer. Not to worry if you don鈥檛 have one, though: simply boil the dumplings in slightly salty water for 10 minutes, remove from the water and serve hot.
6. To make a dipping sauce, mix 2 tablespoons of light soy sauce and sesame oil, with 1 teaspoon of green onions and 1 teaspoon of chopped ginger.
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