Dumpling Stew With An Asian Twist

I was introduced to dumplings. I really don't know how they made them but I imagine flour and eggs. I fell in love, which is surprising because up until my Thai mother got sick, when I was little, she concocted some crazy good Thai dishes that I can't name but I remember tastes sensations that you can't get in a European dumpling. When my relatives made them they put them in a soup that was clear and tasted really comforting.

The next time I had dumplings was only about a decade ago when my German mother in law made them. I ate eggs and dairy at that time. When she made her potato dumplings I was reminded of the ones I had when I visited my relatives.

But today I wanted to combine a round dumpling with a stew made with basic Asian flavors and do my own thing with it.

I wasn't sure how the dumplings would turn out. They were made simply with potatoes, flax egg, flour and salt. I boiled potatoes, mashed them then added the flour until it could be manipulated into a ball.

I kept them quite soft so it was a delicate procedure to roll them without having them stick all over my hands. I used a spoon to place them in the boiling water.

For the veggies in the stew I chose everything that I could find in the fridge. I want to make room in there since it is my in laws house and they have their fridge jammed with enormous amounts of bread. More than anyone needs.

There were mushrooms, red pepper, carrots, onion, chili pepper, fresh tomatoes, fresh corn, frozen peas and broccoli. I used them all, along with garlic and ginger and some tomato puree.

Then a basic sauce made from soy sauce, sesame oil, lime juice, rice wine vinegar, cane sugar, onion powder, garlic powder and ginger powder, was ready to go in the pan after the veggies were sauteed.

I couldn't resist throwing in a spoonful of peanut butter. I am a fan of peanuts in Asian food. I know it has more fat and calories than I should consume. Oh well I will take a break for a while.

When the stew was ready I added the dumplings and simmered a while longer.

I had also added some fresh Thai Basil which was purchase by accident by mother in law. I lucked out.

The dumplings turned out just the way I had hoped. It was my favorite way to eat a dumpling so far. Not traditional that is for sure.