RECIPE: WHOLE WHEAT DUMPLINGS WITH RAMPS, EGG, & BOK CHOY

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i gotted ramps! i gotted ramps! after an unsuccessful foraging attempt in prospect park and a few unsuccessful market searches, donny found me some pretty little rampy ramps and i was so tickled with glee that i made dumplings (and put a photoshop smiley face on one and named him rupert). and then i ate some for lunch and then after teaching i hurried home to eat more and then like five minutes later i finished all of them off. but it's ok because their wrappers are whole wheat and they're rather healthy. at least way more healthy than what i was originally going to make this morning, ramp donuts. eggboy said can't you make something healthier than donuts? and i said, umph hmph frmph. sure. i'm really glad i did because i've been overdue for a dumpling. and i should really start building up my dumpling tolerance for when i go to hong kong in a few weeks.

if you are like, wtf is a rampsee those things above that look like green onions but have a pink-ish stem? those are ramps! they taste a little bit onion-y and a little bit garlic-y and they only grow for a few weeks in the spring. they're scrumptious and when it comes to ramps there are basically two kinds of people: people who go gaga over them and people who kvetch about the people who go gaga over them. i think that everyone, when given the chance, does indeed enjoy them though. 

whole wheat dumplings with ramps, eggs, and bok choy

makes 12 dumplings.

ingredients

dough:

1/2 c whole wheat flour 

1/2 c all-purpose flour, plus more for dusting

1/2 tsp salt

1/4 c boiling water

1/4 c cold water

filling:

3 tb olive oil

1 bunch (about a dozen) ramps, finely chopped

3 large stalks of bok choy, finely chopped

salt + pepper to taste

1 large egg

1 tsp sriracha (optional)

soy sauce, for serving

clues

1. make the dough: combine flours and salt in a medium bowl. add boiling water and stir with a fork to form a mealy mixture. add cold water to bring the dough together and form a ball. turn onto a floured surface and kneed for five minutes. cover with a damp towel and let rest while you make the filling.

2. make the filling: heat olive oil in a pan over medium heat. add ramps, bok choy, salt, and pepper and cook, stirring until the vegetables are soft, about 10 minutes. remove from heat and immediately transfer to a medium bowl and stir in the egg (you want it to cook in the vegetables a bit). stir in sriracha (if using).

3. line a steamer with blanched cabbage or parchment paper poked with a few holes to let the steam through, set it aside. set a large pot of water over medium high heat to come to a boil. while it's heating, form the dumplings.

4. form the dumplings: divide dough into 12 equal balls. with a rolling pin, roll out balls until they're three-inch circles. add a tablespoon of filling to the center, fold, and crimp edges. place finished dumplings in the steamer.

5. once water comes to a boil, place the steamer over the pot and steam for 10 minutes, or until dumplings are cooked through.

6. serve with soy sauce and enjoy!

-yeh!