Carrot Dumplings
Serves 4 to 6
The first time I made Cohen’s carrot buns, I loved the filling—a
vibrant mixture of spice, sweetness, and acid—but felt the bun
dough itself took too long to make, given that it requires several
rises and setting up a steamer. I pitched the following question to
Cohen: “What if I make carrot dumplings, instead?” The response:
“I think that sounds like a great idea.” This recipe is the result. It
makes enough for many dumplings, which is a good thing: you can
use what you want right away and freeze the rest for later.FOR THE CARROT FILLING
4 medium carrots, cut into ¼-inch dice
2 cups (one 16-ounce bottle) carrot juice
¼ cup oyster sauce or vegetarian oyster sauce
1 teaspoon fresh lime juice
1 tablespoon toasted sesame oil
2 teaspoons shoyu or soy sauce
1 teaspoon kosher salt
2 tablespoons rice wine vinegar
1 tablespoon olive oil
1 teaspoon Tabasco sauce
2 tablespoons brown sugar