fried dumplings

This was my first time using seitan but I've had it at some of my favorite vegan spots throughout the city. The wheat gluten is a great new vegetarian ingredient to incorporate into the diet, and a good departure from the usual tofu variety.  These dumplings are the perfect healthy-eating cheat, especially since there's barely any excess oil involved. I always crave some good comfort food during winter months, especially these days, when my body has been thrown back into New York's polar vortex situation alongside a stressful work schedule. I made these dumplings as a (temporary) cold-weather cure-all, using the seitan. Candle 79 on the Upper East Side makes a version of this fried dumpling so if you're not the test kitchen type, definitely head up there to try it at some point.

In collaboration with WestSoy

-- 1 package WestSoy Chicken Style Seitan 3-4 baby bok choy, washed, cleaned, stems removed 3 spring onion/ scallions, sliced 1 tablespoon white pepper powder 1 teaspoon of salt 2 tablespoons light soy sauce 1 egg white, save yolk for egg wash 1 packet of Gyoza wrappers (round)

In a medium-large saucepan, bring 5-7 cups of lightly-salted water a boil. Place baby bok choy in water for 2-4 minutes or until leave turn deep green. In the meanwhile, prepare an ice bath for the bok choy by filling a large bowl or container with ice cubes and cold water. Transfer bok choy to ice bath to prevent further cooking.

In a food processor, lightly pulse together seitan, bok choy, scallions, white pepper, salt, soy sauce, and egg white until ingredients are at the desired consistency -- this is all personal preference. You can make it more coarse by only giving ingredients a few light pulses, or you can ground up the mixture more by giving it a few extra pulses. Transfer mixture to a strainer and allow any excess liquid to drain from the mixture.

In the meantime, prepare dumpling-making station. Dampen two cheese clothes or paper towels with warm water. Place one towel on a baking tray (for finished dumplings) and use the other to wrap dumpling wrappers. Whisk together egg yolk in a small bowl to use for a wash.

Prepare dumplings by placing one teaspoon of filling onto each wrapper, then using your ring finger, line the area surround the filling with egg wash, then seal by folding dumpling wrapper in half, gently pinching the corners. Repeat until all the filling is used.

Heat a medium non-stick pan on medium-high heat. Add about 1-inch of water and 1/2 teaspoon of vegetable oil to the pan, bring to a simmer. Place dumplings in the pan -- depending on the size of the pan, you can cover the whole surface area of the pan. Cover the pan for 3-5 minutes or until water has evaporated. Flip dumplings and cook until both sides are golden brown.

Serve with chili oil and soy sauce.