The only remedy was to make my own at home, with plenty of leftovers to store in the freezer. A few months ago I brought you a with pork and cabbage dumplings. Today you get a pea and shiitake version, which a honey dipping sauce to enhance the subtly sweet pea puree.
Final notes to the cook: always, always keep your wrappers and wrapped dumplings covered with a damp towel. Otherwise, the skins will dry out, become brittle, and crack. And leftovers can always be frozen, but just make sure to first freeze them on a plate in a single layer for the first hour or two to prevent stickage, before throwing the bunch in a Tupperware or Ziploc.
6 or 7 dried shiitake mushroom
1 pound fresh or frozen peas
1 cloves garlic, minced
1 tablespoon grated ginger
2 teaspoons soy sauce
2 teaspoons salt
1/2 teaspoon Asian sesame oil
1 tablespoon water
1 package (about 50) dumpling wrappers
1/2 egg, beaten, for sealing the dumplings
2 teaspoons soy sauce
1 teaspoon rice vinegar
1 teaspoon honey
- Soak the dried shiitakes in water for about 20 minutes. Squeeze out the excess water, then finely chop.
- Bring the water to boil in a medium-sized pot. Add a pinch of salt and sugar (better to bring out the color.) Cook the fresh peas for about 1 minute (2 minutes for frozen), until they are a bit pumped and bright green in color. Drain and rinse under cold water to stop the cooking. Once the peas are sufficiently cooled, puree in batches with 1 tablespoon of water and 1 teaspoon of salt.
- In a wok, heat 2 teaspoons of peanut oil. Cook garlic and ginger until fragrant, about 30 seconds. Add shiitakes, soy sauce, the remainder of the salt, sesame oil, and 1 tablespoon of water and stir-fry until mushrooms are cooked through, about 4 minutes.
- Unwrap dumpling wrappers and keep them covered under a damp towel. Lightly dust your work surface with flour and keep some extra flour within hand’s reach.
- If you’re just starting out with dumpling folding, follow this step-by-step guide that shows a basic method with 3 pleats per dumpling. If you’d like to work your way up to 5 pleats, start in the middle and do 3 pleats towards the middle from one direction and and 2 pleats toward the middle from the other. (See these photos for reference.)
- Mix together the ingredients for the dipping sauce.
- Bring another pot of water to boil. Add dumplings and simmer until they float to the top, about 3 minutes (this method of assuring doneness works if your dumplings have no air pockets; otherwise, they float to the top immediately.) Drain well, transfer to serving plates, and serve with dipping sauce.