CHIVE DUMPLINGS VEGETARIAN RECIPES

Steps:

• 1. In a frying pan heat the oils, add the chives and cook for 2 or 3 minutes or until soft. Add the ginger and mushrooms and cook until they are reduced and the liquid has all gone. Remove and cool. 2. Add the soy sauce and coriander. 3. Lay the wrappers on the bench and brush the edges with water. Place 1 Tbs of filling in each. Gather the sides and pinch together. Cover and refrigerate until needed. 4. Fill a large pot with water and bring to the boil. Place the dumplings in a few at a time and cook for 8 minutes. Remove with a slotted spoon being careful not to tear the dumplings. 5. Serve hot with dipping sauce.

Steps:

• Combine baking powder and 2 cups of the flour in a bowl. Gradually stir in milk with a fork. Chill dough 20 minutes. Heat butter in a large Dutch oven over medium. Add onion; cover and cook, stirring occasionally, until very soft, 15 to 20 minutes. Add 3 3/4 cups of the stock to Dutch oven, increase heat to high, cover and bring to a boil; let simmer 4 to 5 minutes. Whisk together remaining 1/4 cup stock and 2 tablespoons flour; stir into Dutch oven. Add squash and salt; cover. Simmer, stirring occasionally, until squash is very tender, 5 to 6 minutes. Add squash mixture to a blender in batches. Remove center piece of blender lid (to allow steam to escape); secure lid on blender, and place a clean towel over opening in lid. Process each batch until very smooth. Return puree mixture to Dutch oven over medium-high. Add carrots, peas, corn, and thyme; cook, stirring occasionally, until boiling, 3 to 4 minutes. Meanwhile, roll dough out onto a heavily floured surface to 1/8-inch thickness. Using a pizza cutter or a knife, cut into 1-inch squares. Add dumplings to simmering squash mixture, and cook, gently stirring occasionally, until slightly puffed, 3 to 4 minutes. Remove from heat. Stir in chives and pepper.