Teriyaki Noodle Dumplings

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I love dumplings. I don’t really think that is a secret by now. Not only are they delicious but they are so rewarding to make. I decided to use Right Foods Teriyaki Noodles in these dumplings and it was out of this world!

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You can use store-bought dumpling wrappers or make your own. I will have directions down below for both. Just make sure if you buy them from the store they are definitely vegan. You can use any vegetables you like in here. I kept it simple with some cabbage and green onion because the noodles have tons of flavor.

Right Foods Teriyaki Noodles are amazing. They taste delicious and they are made from whole ingredients. Nothing about them is heavily processed so I really think of them as a healthy food! Also, their packaging is recyclable and sustainable which is pretty awesome in my book!

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INGREDIENTS

Filling:
2 units of Right Foods Teriyaki Noodles
1/4 cup red cabbage, shredded
1/4 cup green cabbage, shredded
2-3 stalks of green onion, chopped
Homemade dumpling wrappers

2 1/4 cups of flours
3/4 cup warm water
1/4 tsp salt

*30 dumpling wrappers, store-bought (if using store-bought skip to step 4 to start the recipe)

METHOD

  1. If using homemade wrappers prepare the dumpling dough. Add all ingredients into a bowl and mix until you get a shaggy dough. Mix with chopsticks or a spoon, the dough will be hot since the water is boiling.
  2. Once the dough cannot be combined in the bowl anymore, flour your surface and pour dough out onto it. Using your hands knead the dough for about 10 minutes. Until you are able to form a smooth ball.
  3. Then take the dough ball cut it into 2 halves. Form those halves into a bagel shape. Cover them and set aside for 20 minutes.
  4. Skip to here if you are using store-bought wrappers. While the dough rests add the filling ingredients into a big pan. Add the flavor packets and fill both cups to the fill line. Add the water to the pan and cover. Cook on a low heat for about 10 minutes to allow the noodles and veggies to soften. There should be very little liquid left and everything should be cooked.
  5. Take the dough and cut the bagel in half. Then line up the 2 long halves and cut it into 6-8 equal sized pieces. Do this to both bagels and you will end up with anywhere from 24-32 balls which will become your wrapper. *skip step if you are using store-bought wrappers.
  6. You can then roll out each individual dough ball into a thin small circle. If using store-bought wrappers no rolling will be necessary and you can proceed to fill them. Take about 1/4 – 1/2 tsp filling and place it in the center of the dumpling wrapper.
  7. Line the edge of the wrapper with a little bit of water. Fold and pleat the dumpling in your desired fashion, just make sure they are sealed tight so they don’t open while they are steamed. Cover the dumplings with a dish towel after they are done being made.
  8. Once you are ready put them into a big pan and add 1/2 cup of water. Cover with a lid and cook for 10 minutes on a low heat or until all the water is gone. To get a crispy bottom let them cook for 1 extra minute with no water in the pan. If you do not have a big enough pan you may need to split them up and cook half at a time.
  9. Garnish with sesame seeds and more green onion. Eat alone or dip in some soy sauce if you like.

Makes 24-32 dumplings.

 

*this post has been done in collaboration with Right Foods.

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