Last week's sure-fire way to use them up is to put them in a quiche, and this week I have another suggestion- dumplings.
These posts were inspired because of my receipt of what I like to call the Yoda veggie:
Today, Padewan Learners, I'm going to show you what I did with my Kohlrabi (its real name).
Suggestion 2: When-In-Doubt-Dumplings
I name this recipe affectionately after the blog post where I found this idea (on Dinner: A Love Story). I modified it slightly- that is, I made all the ingredients optional except garlic and ginger. By optional, I mean you should replace them with other stuff. Nobody wants to eat an all-garlic-and-ginger dumpling. Gross.
Anything can go in dumplings. Did you know that?
I've made these twice. The first time I put in extra firm tofu, garlic scapes, radishes and ginger. The second time I used shredded kohlrabi, cooked ground pork, mustard greens, garlic and ginger.
Here is the method:
Step one: Buy wonton/dumpling wrappers in the frozen food section at the grocery store. Defrost in fridge.
Step two: Cook up any meat that you are putting in- I used ground pork. If there's no meat, skip this step.
Step three: Shred any veggies you are using along with garlic and ginger in a food processor. If you have any "heartier" veggies in the mix, you might want to cook them a little. For example, the mustard greens would have been too chewy if they were raw inside the dumpling. I shredded them then sauteed them until they wilted a bit.
Step four: Mix it all together and get out a few dumpling wrappers.
|This is the pork, kohlrabi, and mustard green mix.|
Step five: Spoon out a little bit of filling on to each dumpling wrapper.
|You can get more filling in if you gently stretch the wrapper a little.|
Step six: Dip your finger in water and trace around the outer edge of the wrapper.
|I had a little bowl of water to the side for dipping my finger.|
Step seven: Fold it shut, and squeeze the edges together. My artist friend was over for dinner on this night, so beautiful dumpling credit to him!
|You don't have to be an artist to make a beautiful dumpling.|
Step eight: Freeze the ones you can't eat right away, and pan fry the rest! Medium-high heat, a few tablespoons of oil in the pan, 2 minutes on each side. Add more oil as necessary.
I don't have a picture of a cooked one. Trust me, though. They are delicious.