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I'm calling these crystal "egg" dim sum:  Wrapper: 1/3 C. Boiling water 1 C. Wheat Starch 1/3 C. Potato Starch Flour pinch of salt 2 tsp. peanut oil (with another 1/2 tsp more for hands/rolling pin when working with dough) 1/2 tsp matcha green tea powder (for color) "Egg" Filling: 8 ounces extra firm tofu 1Tb. Nutritional Yeast 1/4 tsp. tumeric 1/4 tsp garlic powder 1/2 tsp. Vegetable Filling: ~1 C. White beech mushrooms, sliced small ~1/2 C. Spinach, stems removed and roughly chopped 2 green onions, sliced small Dipping Sauce 1 Clove garlic, minced 1inch fresh ginger, minced 2 Tb. Low Sodium Soy Sauce 1 tsp. Rice Vinegar 1 tsp. Chili Oil 1/2 tsp. Sesame Oil (Edit: just remembered this also has 1 tsp sugar dissolved in 1 Tb. Hot water too) Garnish Carrots Green onion Cilantro Step 1.) Add boiling water to dry wrapper ingredients in a bowl and add oil. Stir with spoon to start until temp cools and its safe to knead with your hands. Nevermind the beet root powder, it didn't work out, so I'm only using the matcha powder. In hindsight, I would have sifted my dry ingredients because the matcha ended up clumping. Set dough aside, covered in plastic, until ready to use:   Step 2.) Hand crumble tofu into a pan on low heat. Add nutritional yeast, turmeric, garlic powder, and kala namek. The kala namek (aka black salt powder) is what gives it an eggy flavor, however it is still salt - so I'm pairing this dish with low sodium soy sauce to keep sodium level reasonable. Stir until well blended, but without totally crushing to create scrambled "eggs".   Step 3) Add mushrooms, green onions and spinach to a pan on med-low and cook until spinach is wilted and onions are starting to become see-through. Then add the veggie mix to the scrambled "eggs" in a bowl and mix:    Step 4.) Roll out dim sum wrappers, approx 4-5 inches across. Makes 16 wrappers:  Step 5.) Spoon 1 heaping tablespoon into each wrapper and try to pleat them in half. Then add to lined bamboo steamer:   Step 6.) Make dipping sauce by combining ingredients in a bowl, and set aside:  Step 7.) Five dumplings should fit in one level of a 10" bamboo steamer. I steamed two layers for 10 minutes, until "crystal" wrapper becomes see-through. Garnish with green onion, carrot and cilantro:   Edited to add photo. 3/30/2024 at 11:24pm Edited for spelling Ulillinguist fucked around with this message at 03:43 on Apr 8, 2024 |
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Mar 31, 2024 05:22
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| # ? Apr 30, 2024 05:54 |
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The wrappers do look gorgeous, and the "scrambled egg" is intriguing. Can you actually taste the macha in this?
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Mar 31, 2024 10:53
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Griddle of Love posted:The wrappers do look gorgeous, and the "scrambled egg" is intriguing. Can you actually taste the macha in this? Thank you! Not really, the matcha powder is just enough for color. The wrappers have a standard earthy/flour taste.
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Mar 31, 2024 19:28
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You made that look perfect. Nice work!!
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Apr 2, 2024 00:42
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Did you cut those carrots or something? How did you make them? They look so cool. And where is black salt called sambal malek? Is that a translation of "black salt" in some language or does it mean something else? I didn't know anyone used it outside of India.
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Apr 2, 2024 04:39
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TychoCelchuuu posted:Did you cut those carrots or something? How did you make them? They look so cool. And where is black salt called sambal malek? Is that a translation of "black salt" in some language or does it mean something else? I didn't know anyone used it outside of India. Black salt is used all over the place as a support of egg flavor for cooking and is widely available across the USA. I have a stock of Kala Namak but I've not heard of sambal malek? I do have sambal oelek as well but that's obviously not eggy.
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Apr 2, 2024 05:47
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notwithoutmyanus posted:Black salt is used all over the place as a support of egg flavor for cooking and is widely available across the USA. I have a stock of Kala Namak but I've not heard of sambal malek? I do have sambal oelek as well but that's obviously not eggy.
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Apr 2, 2024 06:42
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TychoCelchuuu posted:Did you cut those carrots or something? How did you make them? They look so cool. And where is black salt called sambal malek? Is that a translation of "black salt" in some language or does it mean something else? I didn't know anyone used it outside of India. Yeah! I have four tiny Chinese cookie cutters. I got the idea to use them on carrots from the cover of this cookbook: The Vibrant Hong Kong Table: 88 Iconic Vegan Recipes from Dim Sum to Late-Night Snacks https://a.co/d/a82eYU2 Well, this is embarrassing - I got my words mixed up. It's actually called kala namek. I'll edit my recipe above, thank you for pointing this out! I finally found black salt in the third Asian Grocery store I went to in the spice isle. It's my understanding that it's mostly used in India, maybe Middle Eastern cuisine too. Otherwise it's available on Amazon: Spicy World Black Salt Powder (Kala Namak Mineral) 7 Oz - Vegan, Pure, Unrefined, Non-GMO & Natural - Perfect for Tofu Scramble, Egg Taste https://a.co/d/0vXPtNO
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Apr 2, 2024 22:20
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notwithoutmyanus posted:Black salt is used all over the place as a support of egg flavor for cooking and is widely available across the USA. I have a stock of Kala Namak but I've not heard of sambal malek? I do have sambal oelek as well but that's obviously not eggy. You're right! I got my spice names all mixed up. I've corrected my recipe, thank you for pointing this out. I was finally able to find it at the third Asian grocery store I went to. It was not at my average Minneapolis/American grocery stores, including Whole Foods which typically has more vegan-inspired stuff.
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Apr 2, 2024 22:27
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I love how these look, and those carrots are so cool - very cute plating touch.
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Apr 5, 2024 16:48
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The egg filling is a such a great idea, it's pretty much the recipe I use when making my fake scrambled eggs and using them within a dumpling is something I absolutely need to try. Looks delicious 
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Apr 6, 2024 16:18
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Ulillinguist posted:You're right! I got my spice names all mixed up. I've corrected my recipe, thank you for pointing this out. With ya on that, I've never seen a whole foods carry kala namak even in their cultural sections where everything they carry from middle eastern to east asian tend to reside - and I have shopped at enough whole foods to memorize the layouts between the different kinds of stores they build.
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Apr 7, 2024 08:25
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