Week 19 fell during a festive time of year; Lunar New Year! In Chinese culture the celebration is marked with fireworks, dragon dances and special dishes, including dumplings.
Our educator Erica shared with us how much she enjoyed teaching the Vegetable Dumplings recipe concurrent with the festivities: “It’s Chinese New Year week! I was so happy to be making dumplings on such a special time in the year.” Erica went over the history of Chinese New Year before leading students in whipping up dumpling wrapper dough: “Some students rolled out all the dumpling wrappers while others prepared the dumpling filling. When the dumplings were made, we pan fried them until brown and crisp! The dumplings were tasty!” Bringing in a science component to the process, Erica also said ”we reviewed carbohydrates and how dumpling wrappers are made. We also went over the maillard reaction of pan frying dumplings.”
At IS 276, Allergic to Salad educator Taylor had some students that were skeptical of a veggie filling. “The students really enjoyed the taste and were pleasantly surprised since they were veggie.” We are always happy to hear about our young chefs coming around to the tastiness of vegetables. At Kew Forest School, Sydney’s class had more positive feedback. “This recipe was delicious and packed a lot of flavor with simple ingredients!”
Allergic to Salad Educator Kelly found she had plenty of fans of the dish. “The kids were great. They loved assembling the dumplings. There were some students who had more experience with making Chinese dumplings so they added their own folds to their dumplings. All of the students loved the dish. They had seconds and thirds.” Like Erica, Kelly included a science lesson as a part of her instruction. “They learned about the differences between conduction and convection cooking and how we are using each method to cook the dumplings.”
- 1 cup white beans, shelled and cooked
- 3 cloves garlic, smashed and peeled
- 1-½-inch piece of ginger peeled
- 2 tablespoons soy sauce
- 2 tablespoons raw honey
- 2 carrots shredded
- 1 cup cabbage, shredded
- 4 scallions, whites and lights and greens thinly sliced
- 2 stalks of celery diced
- ¼ cup cilantro, leaves only, chopped
- 1 package wonton wrappers
Combine beans, garlic, ginger, soy sauce and honey in a blender. Pulse until creamy (some chunks can remain). Transfer to a mixing bowl. Add prepped carrot, cabbage, scallions, celery and cilantro to the bowl, mix to combine.
Assemble: Fill a small bowl with water. Place wonton wrapper on a work surface in front of you at a diamond shape. Use a fingertip to brush edges of the wrapper with water. Add approximately one tablespoon filling to the center of the wrapper, fold in half, corner to corner, forming a triangle and pressing edges to seal. End here and continue with more dumplings, or pinch the triangle corners together to complete a wonton shape. Place on a baking sheet and continue to fill dumplings. Once complete, wontons can be frozen overnight on the baking sheet then transferred to a freezer bag, or boiled to eat immediately.
Bring a pot of salted water to a boil. Transfer dumplings to the water. Run a spatula through the pot to ensure dumplings don’t stick to the bottom. Boil until dumplings float, then boil another 2-3 minutes.
While dumplings are a special part of Lunar New Year celebrations, they are delicious in all seasons! We encourage you to whip some up and find out.
Until next time,
Team Allergic to Salad