Yum Yum Dim Sum....DIY Dumplings

DIY dumplings= damn it's yummy steamed siu mai and gyoza in a savory mushroom soy broth!  Don't be intimidated, it sounds a lot more difficult than it actually is, especially if you buy the gyoza wrappers at your local market.  I made the mistake of making my own, which became a ginormous headache.

So here is the beauty of these little guys- you can literally stuff them with whatever you want.  For the open face siu mai, I just blended some edamame and garlic with a touch a sesame oil.  Very delicate, light and tasty!  As for the gyoza, I went with shitake shroomers, ginger and onions. 

 This is perfect for a dreary day when you are craving something savory and comforting!  Cuddle up with you pup and have a nice bowl of dumplings.

Keep in mind, you can form your dumplings anyway you want.  You can fork them closed or make them open-faced.




Ingredients:
2 tsp evoo
1 small onion
1 garlic clove minced
1 carton veg. broth
8-10 dried shitake mushrooms
4 tbls soy sauce
1 tsp sesame oil
1 cup shelled edamame (cooked)
minced ginger
minced garlic
shitake or portabella mushrooms
scallions
cashews

Directions:
For the broth, saute the minced garlic and onion in the evoo until golden.  Add the veggie broth, shitake mushrooms, soy sauce and sesame oil.  Bring to a boil, cover and simmer for 15-20 min.

In the meantime, blend the edamame, garlic and a touch of sesame oil.  Take that mixture and spoon into each gyoza wrapper.  (make sure you lightly oil the wrappers)  To close, diagonally wrap the wonton and use a fork to seal.

As for the mushroom wontons, sautee ginger, garlic, onion and mushrooms.  salt to taste, and wrap the same way as above.

Place dumplings in a steamer on high for 15-20 minutes.  Combine the broth and dumplings and garnish with chopped cashews and scallions.