These dumplings are pretty amazing. They are filled with a creamy gingery channa dhal, or yellow split pea, filling. They make a lot of work for a weeknight meal, but they are really fun to assemble and cook. The dumpling wrappers hold up really well, so if you are scared of tearing them or overhandling them, fear not. Since we are using lentils, we are definitely breaking out the pressure cooker (PC)! Now get excited and break out the PC!
Yellow split pea ginger scallion dumplings
The inspiration for these came from Heidi Swanson's 101Cookbooks' Golden Potstickers recipe
Yield: Approx. 50 dumplings, 1 and 1/2 tsp filling per dumpling; 5 servings, 10 dumplings each
1 cup dried yellow split peas or channa dhal
enough water to cook them in a PC
1 tsp ground cumin
1 tsp salt
1/4 tsp ground ginger
2" piece of fresh ginger, minced fine
1/2 cup chopped fresh cilantro
4 medium scallions or green onions
1 package gyoza or potsticker wrappers
Special tools: pressure cooker or large pot to cook lentils, a potato masher, cutting boards, a wide skillet with a lid, 2 jelly roll pans lightly dusted with flour.
Step 1. In the pressure cooker fry pan, combine the yellow split peas and enough water to cover the yellow split peas by about 3/4" of water. Stir to combine. Close the cooker and bring to low-pressure (first red ring). Once low pressure is reached, cook 11-13 minutes. Use the natural release method to release pressure.
If you don't have a pressure cooker, just cook the yellow split peas according to package directions, and let cool off enough before handling. This step can be done 1-2 days before prepping the dumplings to make the preparation faster.
Step 2. Open the PC fry pan and inspect the peas. They should be cooked but still retain most of their shape, and there should only be a small amount of water in the bottom of the pan after you lift away the first few layers of peas. If there is water up and over the peas, the water should be drained off. Return the peas to the PC fry pan, and mash the yellow split peas with a potato masher. This step can also be done in a food processor, but it is easy enough to do in the fry pan.
Step 3. Add the cumin, salt, and ground ginger to the pan and stir to combine.
Step 4. Add the cilantro, green onions, and minced fresh ginger to the pan and stir to combine. Once well combined, taste the mixture for salt. Since these will be served with a salty dipping sauce, don't worry if they taste undersalted.
Step 5. Clear some space on the counter and wipe away any crumbs. Once the counter is dry, dust lightly with flour and lay out 6 gyoza wrappers on the floured surface. Place a small work bowl filled with water nearby.
Step 6. Spoon 1 and 1/2 teaspoons of filling just slightly off the center of the middle of the gyoza wrapper. You can do this step to all of the wrappers at once.
Step 7. Now, working one a time, moisten half the circle and fold it over to make a half moon. The gyoza will want to stick. Once it comes together form small pleats where the ends meet, and push the dumpling down just slightly to give it a thick base for which it will be pan fried. Once the dumpling is assembled, place it on the floured pan until ready to cook.
Step 8. In a wide and deep skillet (if you can use one with a lid), heat up some neutral oil like peanut or canola over medium-low heat. Once the pan is hot, add the dumplings in a single layer letting their chunky bottoms line the pan. Don't overcrowd the pan. Let them sit for a about 5-6 minutes inspecting the sides right where they meet the base. The dumplings should not stick. With a small spatula or chopstick, lightly lift them up. The base should be golden and enticing. If they are not let them cook 1 minute or longer.
Step 9. Once they are golden, add 1/4 to 1/3 cup of water to the pan, and immediately close the pan letting them steam for 3-4 minutes. Serve them with some dipping sauce (see below). I guarantee they will be devoured.
These may be frozen and reheated. If freezing, place the prepped, but uncooked, dumplings in a single layer in the freezer. For example, place the dumplings in a single layer on a jelly roll pan and freeze until frozen through. Remove the frozen dumplings from the pan into a zip top ziplock bag. Date and label them.
If preparing frozen dumplings, these may be cooked just like in Step 8 and 9.
Soy-sesame dipping sauce
Yield: enough for 4 persons
This can be assembled minutes before serving. The sambal oelek is optional, and is not very spicy.
3 tbsp soy sauce
1 tbsp rice wine vinegar
splash toasted sesame oil
scallions and sesame seeds
1/2 tsp sambal oelek (optional)
Combine all of the ingredients together. Serve along with the dumplings or potstickers. Yum! Yum!