Okra is not only delicious but is an abundant source of antioxidants. These phytochemicals may reduce the risk for obesity, heart disease, and diabetes; its thickening properties make okra ideal for soups and stews; you can consume raw or cooked okra; seek out taut, fresh specimens.
Okra may turn some off, but with okra chips, you can enjoy its tasty sliminess without all its stickiness. Okra is generally safe to consume; however, some individuals may experience gastric distress.
Fish dumplings
Fish dumplings are the ideal quick-and-easy meal solution, serving well both warm and chilled in a vegetable-studded broth or on their own as an appetizer with sauce drizzled on top. Plus, this is a fantastic way to use up leftover fish!
Dice your fish fillets and scallions finely before adding them to a bowl along with minced garlic, ginger, napa cabbage, Thai bird chilies, salt, white pepper, soy sauce cornstarch, and egg. Mix everything thoroughly until everything has come together.
To assemble dumplings, fill a small bowl with water and use your finger to dip it in before touching one end of a wrapper to dampen it. Place one teaspoon of filling at the center before folding your dumpling in half to enclose it tightly before pressing its edges together for sealing.
Once filled, dumplings should be stored in the fridge for several hours or frozen for up to a month. When ready to be enjoyed again, steam in a bamboo steamer or large skillet until they become puffy and translucent – approximately 8 minutes should do it.
Serve these delectable fish dumplings with an easy dipping sauce of cilantro, sesame oil, soy sauce, and vinegar for an effortless appetizer or main course dish. These tasty bites taste great in a clear seafood broth featuring flavors like flounder, ginger, and scallions! For entertaining purposes, prepare the dipping sauce ahead of time.
Sweet potato noodles
Sweet potato noodles are gluten-free and suitable for the elimination stage of an autoimmune protocol, making them ideal for people on restricted diets or gluten intolerances. In addition, they’re low FODMAPs and boast delicious flavors and textures; unlike rice noodles, which tend to disintegrate quickly when exposed to liquid, sweet potato starch noodles remain very clear and hold together well when exposed. You’ll find them at most Asian markets or online; alternatively, you can create your own by mixing sweet potato chunks with water in a blender!
On Korean menus, they feature a dish called Japchae – stir-fried noodles and vegetables in sesame sauce – perfect for dinner or lunch, customizable by adding different proteins.
Home sweet potato noodles can be made quickly and efficiently with a spiralizer, making curvier noodles without breaking the bank or being complex to use. Although you could also try using a julienne peeler to achieve similar results, this method requires much more work before your results look neat and straight.
Heat a nonstick skillet over medium-high heat. Combine two tablespoons of oil with the noodles until they become tender-crisp. Next, add garlic and 1/4 cup of gluten-free chicken broth, tossing gently with tongs until your sweet potatoes reach al dente (they should still have some crunchiness). Remove from the heat, toss in your browned sausage links and Parmesan cheese before dividing between bowls for serving.
Vegetable dumplings
This plant-based vegetarian dumpling recipe is delicious! With its easy preparation and simple ingredient list, this recipe makes an ideal dish for family dinners or Lunar New Year celebrations. These dumplings can be prepared via various means such as steaming, pan frying, or even boiling in broth; to add a creamy touch, try including some shredded cheese in their filling for a different variety!
Combine flour and salt in a large bowl; gradually stir in boiling water using wooden spoons or rubber scrappers until dough forms into moist yet crumbly dough, and set aside until needed.
Steamed cabbage, Chinese chives, and shiitake mushrooms make excellent filling ingredients for dumplings. Add seasonings such as tamari, sesame oil, white pepper powder, and kosher salt as desired before topping off your filling with some slices of extra-firm tofu for texture and taste.
Prepare your wrapping station by covering two baking sheets with parchment paper and providing cold water in a dish for sealing edges when necessary; keep some flour handy to dust the wrappers; and maintain a kitchen scale nearby to help measure out dough pieces.
Make the wrappers: Lay several on each sheet and spoon two teaspoons of the cabbage mixture onto each. Fold up both sides and press together on all four edges to seal; repeat until all wrappers have been filled and folded.
Gyoza
Gyoza dumplings are delectable treats that make an ideal main dish or appetizer, often deep-fried before being steamed to achieve an irresistibly light and crispy skirt that adds flavor. Gyoza are highly popular across Japan and can be found in restaurants and homes.
Gyozas can be filled with various ingredients, ranging from meat to vegetables. While ground pork is the traditional filling for these dumplings, they can also include other options like shiitake mushrooms, seafood options such as uni (sea urchin), and cheese – the filling is then seasoned using finely minced cabbage, Chinese chives (nira) and salt to create umami flavor profiles; rich, savory yet slightly sweet flavors.
To make a gyoza, begin by salting chopped cabbage and squeezing excess moisture. Place this seasoned filling in the center of a gyoza wrapper using your fingertip to dampen its edges before folding it over and creating pleats along one edge – once complete, press each crease down firmly before closing your gyoza!
Heat some oil in a skillet and fry the gyoza until their bottoms are golden brown before pouring a cup of water to steam them until cooked through and their wrappers have turned translucent. Enjoy them with an addictive dipping sauce!
