Let us get started with some Healthy Cottage Cheese Dumplings in Vegetable Broth!
Today, I bring to you my vegetarian twist on the classic Pork dumplings in Asian broth, Cottage cheese dumplings in Vegetable broth. This easy and healthy recipe is not only tasty but also has a high nutritional value at the same time.
I made Cottage cheese dumplings in the same fashion as served in restaurants. Instead of following the recipe for chicken and dumplings soup, having the same umami flavour, and they’re healthy at the same time! There can be many variations to this, like vegetable dumplings soup, turkey dumplings soup, or potato dumplings soup. So this lockdown, try your hand at this interesting vegetarian dumplings soup for a flavoursome meal!
This delightful, healthy dish has a conflict over its place of origin, but can be traced back to Shanghai. Where it is known to be first served; Legend has it that its inventor was a man named Huang Mingxian, the owner of a restaurant called Ri Hua Xuan in Nanxiang, a district of Shanghai.
From Italian ravioli to Polish piroshki, to Chinese potstickers, the humble and easy – to – make dumpling is an absolute favourite of eaters around the world. But, just like bread, even dumplings rose independently in various cuisines. Altered to perfection to suit their methods of cooking and palate. And in all likelihood, they were invented as an easy way to stretch a small amount of meat to feed more people.
The Dumpling Sheets
Every recipe has a rich history supporting it for the generations to come. The first known recipes for dumplings appear in Apicius, a Roman cookery text, and they still sound delicious. Chinese have enjoyed making dumplings for over 1800 years now.
Start with rubbing the oil in your flour and salt, so that it forms into a dough easily later. Now gradually, add water and knead into a hard dough. Keep aside for 30 minutes for resting and make sure it is covered.
To make dumplings, start by sheeting out your dough into 2mm thickness. Once done, cut into 5 cm squares and shape them like dumplings or tortellini pasta. Any shape is fine until and unless you don’t mind the shape.
Although Click here for a shaping tutorial.
The Vegetable Broth
There is always something about the smell of simmering vegetables that soothes your soul. The broth is a savoury liquid made of water in which vegetables or meat bones have been simmered to extract their best flavours and nutrients.
For a good vegetable stock, onions, carrot and celery, and the best options even though you can add other leftover vegetables and herbs to give that unique flavour you prefer. You can roast the vegetables to give a rich texture to the broth.
The Cottage Cheese Filling
Cottage cheese is soft, white, and creamy. It’s considered a fresh cheese, so it does not undergo an ageing or ripening process, so it has a very mild flavour compared with aged cheeses.
For the filling, ingredients you’ll require are ginger, garlic, onions (all chopped), and crushed cottage cheese. You can make fresh cottage cheese at home using full cream milk, although all kinds of milk can be used.
You can garnish the vegetable broth with chopped spring onions, and the complete dish with a steamed Bok Choy or any kind of green vegetables like spinach, kale, etc. I personally always add some Chilli Garlic Oil before I have it so you can add it too and it tastes amazing. Click here for chilli garlic oil.
Cottage cheese is inexpensive and convenient on the pocket, duly packed with nutrients and laden with proteins, which help stabilize blood sugar levels and build muscle.
Dumplings are relatively low on overall calories as they are boiled and served.
So here is a simple, healthy, and delicious recipe to break the monotony of your quarantine today!