Hearty ‘n’ healthy quinoa dumplings
Print Edition
Not so long ago you’d 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 à la mode in the West, but it actually dates back millennia in the southern hemisphere — a favorite of the ancient Incas.
Naturally gluten-free and packed with protein, it’s fluffy and light when cooked, with a pleasantly mild, nutty flavor.
And while it’s 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 — for 1 cup of quinoa use 1½ cups of cold water — 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’re 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’t 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.
- About Us
- |
- Terms of Use
- |
-
RSS - |
- Privacy Policy
- |
- Contact Us
- |
- Shanghai Call Center: 962288
- |
- Tip-off hotline: 52920043
- 沪ICP证：沪ICP备05050403号-1
- |
- 互联网新闻信息服务许可证：31120180004
- |
- 网络视听许可证：0909346
- |
- 广播电视节目制作许可证：沪字第354号
- |
- 增值电信业务经营许可证：沪B2-20120012
Copyright © 1999- Shanghai Daily. All rights reserved.Preferably viewed with Internet Explorer 8 or newer browsers.
