Chinese New Year Dumplings and Easy Broth

Makes 50 dumplings

I’ve adapted the recipe for broth from Sunset and the recipe for the New Year Dumplings from the Sundays at Moosewood Restaurant cookbook (they’re listed under wontons in the book). I make these dumplings every Chinese New Year with Sondrine or Austin’s classes as well as at home for a family get-together.

ingredients

Chinese Broth
2-3 quarts organic vegetable broth (recipe calls for chicken broth, but i use vegetable broth)
2 TB oyster sauce or soy sauce (Iuse soy sauce)
1 TB sesame oil
1/2 cup thinly sliced green onions
1/2 cup coarsely chopped fresh cilantro
New Year Dumplings (I use potsticker wrappers which are thicker than wonton wrappers and hold up better to little hands!)
yields about 50 wontons or potstickers
2 TB canola oil
2 TB grated peeled fresh ginger root
4 medium garlic cloves, minced or pressed
2 cakes tofu, frozen, thawed, and crumbled, about 2 cups (see note below)
1/2 cup finely chopped scallions
2 tsp. dark sesame oil
3 TB soy sauce
50 wonton wrappers or potsticker wrappers
bowl of lukewarm water
cornstarch for dusting
Frozen tofu: (the texture of tofu becomes chewy and sponge-like when frozen and thawed. in this form, it adds textural variety and high protein, low fat bulk to casseroles and pastry and vegetable fillings. place the cakes of tofu on a tray or plate in the freezer, either uncovered or lightly covered with plastic wrap. In a couple of hours the tofu will be solidly frozen. thaw the tofu for about 24 hours in the fridge. The thawed tofu blocks resemble sponges. gently squeeze the water out.)

directions

1
For the broth:
2
In a 4-5 quart pan over high heat, bring broth to a boil.
3
Add soy and sesame oil and stir.
4
Taste and add more soy sauce or sesame oil as needed.
5
When the dumplings are done, add them to the broth. Serve the green onions and cilantro on the side for people to add as desired.
6
For the dumplings:
7
Heat the oil in a wok or heavy skillet.
8
Sizzle the grated ginger root and the garlic in the oil for just a moment, then add the crumbled tofu and stir-fry for a few minutes.
9
Add the scallions, sesame oil, and soy sauce, and stir well. Set this filling aside to cool for a few minutes
10
Set up a work area with a stack of potsticker wrappers, a small bowl of lukewarm water, the filling, and a platter dusted with cornstarch for the filled and folded potstickers.
11
Place a potsticker wrapper flat in front of you. Drop a 1 teaspoon of filling (at most) in the center.
12
Dip your fingertips in the water and moisten all four edges of the wrapper.
13
Close the wrapper so the circle becomes a half circle.
14
Pleat the edges of the potsticker.
15
Drop the dumplings in boiling water and cook until just tender, about 5 minutes. Drain. Place dumplings in broth and serve.

notes

In classrooms, I serve the dumplings in broth with steamed rice and satsumas. Other parents bring in fortune cookies, bowls, spoons, napkins, and other items to share.

Source: Kristen