These vegetarian dumplings are based on the ones at Mission Chinese restaurant in New York City. The recipe has been adapted by Olivia Simpson, who worked at Mission Chinese, and Donna Borooah for the home kitchen. Check out the video at the bottom of the page to see our technique for crimping dumplings.
For a real flavour boost, use rehydrated dried mushrooms instead of fresh in the dumpling mixture. They provide an umami kick and a more authentic Chinese flavour. The mixture tastes quite salty but once cooked it is balanced out by the wrapper. You can find dumpling wrappers in most supermarkets and in Asian grocery stores. Sometimes they are called gyoza wrappers.
Serve these with the lace intact by inverting the skillet onto a plate and breaking off the dumplings one by one as you eat them. Alternatively, arrange the individual dumplings on a serving platter with the lacy edges showing.
The best way to serve these is to invert the skillet onto a plate with the lace intact and break off the dumplings as you eat them.
What could be more summery a dish than gazpacho, that cold Spanish soup that requires firing up nothing more than a blender?
Over the years, this warm-weather staple has taken many forms and seasonings – white gazpacho, for instance, which has grapes and almonds in it, and a less familiar lettuce-based green one – but my version is classic, and, as an added attraction, low-calorie. I don’t add bread because I don’t like the slightly soggy texture it imparts or the fact that it mutes the flavour. If you really want some carbs, use croutons as a garnish. Chili peppers are sometimes incorporated, although I prefer to drizzle a peppery olive oil over the soup as a garnish rather than add the peppers to the base.
With so few ingredients, it’s important to focus on quality. This is especially true for tomatoes. If no seasonal ones are available, it’s worth splurging on hot-house-grown heirlooms.
As for the sherry vinegar, it comes in different strengths, tastes and price brackets, much like balsamic. True sherry vinegar is made from a mixture of Spanish sherries, barrel-aged often for years. It should be rich and mellow. Buy a Spanish one for the authentic taste.
A note on preparation: Gazpacho is not a smoothie; it should have texture, so don’t over-blend.
Lemony sorrel grows like a weed in the garden and is available in all farmers’ markets. It is often sold at the supermarket as an herb. Substitute 1/2 cup baby spinach and 1 tbsp lemon juice if you can’t find it. The avocado thickens the soup but does not flavour it.