Hey veggie friends!

Have you ever made dumplings from your farm box? This recipe is a MUST TRY! Our friend Jia Qi (pronounced JAW-CHEE) created these delicious dumplings using contents from her farm box.

Jia Qi is a powerhouse in the kitchen and in life in general. She is hard-working, persistent, and a boss in the kitchen. Jia Qi is self taught, thanks the internet mostly for her knowledge, and has worked in a handful of SB’s finest food/beverage establishments. This dumpling recipe requires a bit of time and preparation, but it is SO freakin’ worth it. You won’t be disappointed! Please reach out if you give this recipe a try, we would LOVE to hear from you!

Have a wonderful week!

Farm Cart Organics

Email us at hello@farmcartorganics.com or tag us on Instagram @farmcartorganics

PROCESS:

To prep - Remove hard stems from cremini mushrooms and discard (or save for stock!). Slice cremini mushroom tops into little cubes. Peel and dice the potato into same size as the mushrooms. Using a small cheese grater, grate the carrot. Peel and mince shallot. Smash garlic cloves with the blade of your knife to release skin, and then roughly mince to a similar size as the shallots. Slice green onion into small rounds. Grate the ginger with the microplane (no need to peel the ginger since you’re grating it!). Separate the florets from the stems of the broccolini. Break florets into small bunches, and then halve the stem of the broccolini lengthwise, cutting the halves into smaller pieces. Remove leaves from stem of the kale, discard. Cut kale leaves into small ribbons. Take the bunch of cilantro, only cut off the brown bits off the ends of the stems, and then chop up both the stem and leaves, but make sure to keep the stems separate from the leaves (yes we are using the stems as well!! They may not seem like it, but they pack so much flavor, so always use cilantro stems when you can!) 

Cooking the filling - In a preheated large pan on medium high heat, add first your cooking oil, and followed right by the cremini mushrooms. Let cook WITHOUT STIRRING for about 2 min (this is important, you must be patient and let the mushrooms cook down and start browning!). Add potatoes, and let cook for a couple minutes. When the potatoes are just starting to brown, add shallots, ginger, and garlic, and stirring every once and while, let cook for a minute or too. Add salt. Add broccolini, carrots, cilantro stems, and green onions and let cook down until starting to get soft, then add kale leaves until they start to get small and soft. Remove pan from heat. Stir in soy sauce, sesame oil, and cilantro leaves. Taste and add salt if you’d like. If you want a bit of heat, this is where you would add a dash or two of ground white pepper. Once fully incorporated, remove dumpling filling from pan and set it aside in a bowl to cool down.

Filling the dumplings - Take one dumpling wrapper, lay flat, and add a heaping tsp of filling in the center. Dip your finger in the water, and run your finger around the outer edge of the dumpling wrapper, making sure that the outer edge of the dumpling wrapper has no dry spots. Fold the dumpling wrapper in half, taking care to make sure the filling stays in the center, and press edges together. If done correctly, it should stick together where the water was applied. Repeat until all dumpling wrappers are filled and folded.

Now what? Once all the dumplings are assembled, they are ready to either cook or store in the freezer! (Note: cook times will vary based on whether dumplings are fresh or frozen).

To Boil - Starting with adding a few at a time, drop dumplings into rapidly boiling unsalted water, and let boil for 1 minute. If dumplings are frozen, boil for 2-3 minutes. Remove dumplings, let cool. Dumplings are ready to serve! Let cool and enjoy with dipping sauce.

To Steam - In a nonstick pan on medium high heat, add 1 tbsp cooking oil. Carefully place dumplings in pan, taking care that they are not touching, otherwise they will stick together. Let cook for about a minute, and then check to see if the bottoms of the dumplings are brown. If dumplings are frozen, allow a couple extra minutes to brown. Once the bottoms are brown, they are ready to steam. Holding the lid of the pan in one hand, CAREFULLY and QUICKLY pour 2 tbsp of water into the pan, immediately covering the pan with the lid, as to make sure that the steam doesn’t escape. Turn the heat down to medium low, let dumplings steam for 1.5-2 minutes. Once all water has evaporated, remove lid, and dumplings are ready to serve! Let cool and enjoy with dipping sauce. 

THANK YOU JIA QI!