Team: Wok Wompers
Host School: Harwood Union High School
Age Group: High School
- 1/2 head Vermont green cabbage, finely shredded
- 3 Vermont carrots, finely shredded
- 1 Vermont yellow onion, minced
- 3 cloves Vermont garlic, minced
- 1 inch piece of peeled ginger
- 8 oz extra firm tofu, minced
- 1/4 teaspoon salt
- 1/2 teaspoon ground pepper
- 1 1/2 tablespoons peanut oil
- 1 tablespoon tamari or soy sauce
- 1 tablespoon unseasoned rice vinegar
- 1 tablespoon toasted sesame oil
- 3 1/2 cups all purpose flour
- 1 cup lukewarm water
- Put the flour and 1/2 teaspoon of salt into a Kitchenaid Mixer.
- Slowly add the water to the flour and use hook to knead into a smooth dough - taking 5-10 minnutes.
- Shape into a ball and cover with a damp cloth and let the dough rest for 30-45 minutes.
- Shape dough into a large circle.
- Cut the circle in halves and shape each half into a long log about 1 1/4 inches in diameter.
- Cut into small pieces - about 1/2 inch sections
- Roll out each small piece with a rolling pin to about 3-4 inches in diameter
- In a wok or large skillet over medium high heat, add 1 1/2 tablespoons peanut oil.
- Add the gingerook for 30 seconds, until fragrant.
- Add the onions and stir-fry until translucent, about 5 minutes.
- Add the garlic and stir-fry for another 1-3 minutes.
- Add in the tofu and stir fry for 3-5 minutes.
- Add the chopped cabbage and carrots and stir-fry for another 3-5 minutes, until the veggies are tender and all the liquid released has been cooked off. Transfer the vegetable and tofu mixture to a large mixing bowl and allow to cool.
- To the bowl, add the pepper, sesame oil, rice wine vinegar, and soy sauce, and sugar. Season with salt to taste.
Dumpling assembly and cooking:
- Spoon 1-2 tablespoons of filling into the center of a wrapper
- Wet the edges of the wrapper with water.
- Fold wrapper in half to create a little pocket and pinch the edge of the wrappers together. Working from one side to the other, pleat the wrapper with small, accordion folds until the dumpling sealed.
- Heat the skillet over medium-high heat and add the peanut oil. Add 6-8 dumplings to the pan and cook until bottom is brown, about 2-3 minutes.
- Add 1/4 cup water, cover, and steam the dumplings until the liquid is absorbed, about 5 minutes. Repeat until all dumplings are cooked.