BLACK BEAN AND MUSHROOM DUMPLINGS
Happiness is a steamed dumpling; so say The Beatles. Yeah, yeah, yeah they do. Well, Lennon changed the song to its now legendary title after he realized the word dumpling wouldn’t translate universally. True story. Just don’t look it up.
My Black Bean and Mushroom Dumplings, however, fix when you’re appetite is going down. My favorite pairing of haricots noirs and champignons seasoned with Asian-inspired flavor; sealed and steamed in a tender dumpling with a slight chew made from my Everything Dough.
And you keep all your money in a big brown bag, too. ‘Cause baby, you don’t have to be a rich man to make ‘em.
PREP/COOK TIME: About 2 Hours
Makes 2 Dozen Dumplings
INGREDIENTS
2 Tb – Vegetable Oil ($2.19 48 Oz Bottle / $.04)
1 Tb – Garlic Powder ($1.99 2.5 Oz Container / $.16)
1 Tsp – Ground Ginger ($2.89 1.5 Oz / $.18)
1 Can – Black Beans, Rinsed and Drained ($0.59 15.25 Oz)
1 Can – Mushrooms (Stems and Pieces), Rinsed and Drained ($1.79 13.25 Oz)
2 Tb – Naturally Brewed Soy Sauce ($2.69 15 Oz Bottle / $.72)
1 Tb – Sesame Oil ($3.99 5.5 Oz Bottle / $.36)
1 Cup – Water
TOTAL GROCERY COST: $16.13
FEAST COST: $4.07 (Includes Everything Dough Cost – $.23)
THE NITTY GRITTY
FILLING – In a large non-stick pan; heat one tablespoon oil at medium high. Add spices to oil; cook till aromatic. Add black beans and mushrooms; cook for 2 – 3 minutes, stirring occasionally. Using a potato masher, or back of fork, mash beans and mushrooms till completely blended. Allow mixture to cool.
Clean pan for use to steam dumplings.
DUMPLINGS – On a lightly floured surface, roll dough out about 1/8” thick; cut 3” rounds using the mouth of a 1 cup measure and a paring knife. Fill rounds with about a tablespoon of filling in the center; fold over in half making a half-moon, pinching ends to hold filling.
In the same cleaned pan used to make filling, heat remaining tablespoon of vegetable oil on high. Add dumplings to pan, 12 at a time; cook on high for 1 minute.
(NOTE: You don’t have to steam all the dumplings either. I usually store away a dozen in the freezer for later binging. Just arrange dumplings separate on a tray lined with parchment and freeze for an hour to set. Transfer frozen dumplings to a sizeable Ziploc Freezer Bag and keep frozen for up to 2 months.)
Add cup of water, cover and reduce heat to low; simmer for 10 minutes or till water dissipates.
Transfer dumplings to serving tray or plate.
Serve with more soy sauce – or red wine vinegar with a pinch of crushed red pepper – for dipping and enjoy!!
JULY 28, 2020
