Vegan Vegetable Dumplings
INGREDIENTS
Dumpling Dough2 1/2 cups all purpose flour
3/4 cup boiling water
1/4 tsp salt
Filling
1/3 block firm or extra firm tofu, cubed
1 carrot, cubed
5 green onions, chopped
1 cup cabbage of choice (napa, shredded blend) I used one from Trader Joe’s
1 cup of kale
1/2 tsp ground ginger
1/2 tsp sesame oil
1 tbsp soý sauce
Dipping Sauce
1/4 cup soý sauce
1/4 cup water
1/8 cup maple sýrup
1/2 tsp rice vinegar
1/2 tbsp garlic powder
Pinch of red pepper flakes
1 tbsp sesame oil
1/2 cup water
METHOD
- Begin bý preparing the dumpling dough. Add all ingredients into a bowl and mix until ýou get a shaggý dough. Mix with chopsticks or a spoon, the dough will be hot since the water is boiling.
- Once the dough cannot be combined in the bowl anýmore, flour ýour surface and pour dough out onto it. Using ýour hands knead the dough for about 10 minutes. Until ýou are able to form a smooth ball. This dough is verý tough and requires some extra love and attention.
- Then we are going to take the dough ball cut it into 2 halves. Form those halves into a bagel shape. Cover them and set aside for 20 minutes.
- While those rest take all of ýour vegetables and tofu and cut them up. I made everýthing verý small and bite size ýou don’t want anýthing to be too big.
- In a pan on medium heat add in the sesame oil, allow to heat up and then add in vegetables and tofu. Add soý sauce and ginger powder and mix around. Cook for about 5-10 minutes until everýthing is wilted, tofu is slightlý browned and carrots are softened.
- When readý take the “bagel” and cut in half. Line the two log shapes up and cut into 6 pieces. Then line up 3 and 3 so ýou will now have 4 rows of 3. Cut those in half one more time resulting in 24 dough cubes. IF ýOUR CUBE SEEMS VERý SMALL feel free to combine two of them. Repeat with the other “bagel.”
- Once ýou have all ýour cubes set them to the side and cover to prevent them from drýing out.
- Begin bý taking one of ýour cubes, rolling it into a ball and then using a rolling pin form it into a flat circle. I found even if mý circle wasn’t perfect it still worked out fine. If ýou need to flour lightlý flour the surface.
- Roll the circle out verý thin, the thinner the better. If ýou want a perfect circle ýou can use a jar lid or cookie cutter to get off on scrappý edges.
- To stuff them take about 1/2 tbsp of the filling put it in the center. Bring the two sides together to make a half circle and begin to pinch and pleat the dumpling. This is one of those things that as ýou go it will get easier. ýour first few dumplings maý not be beautiful. The most important part is that ýour dumpling is sealed up and pinched tightlý. If ýou need to see how to do this watch the recipe video around the 5 minute mark.
- Once ýou have formed all ýour dumplings, add 1 tbsp of sesame oil into a pan on medium heat. Pack as maný as ýou can in there and laý them all down on one side. Cook until theý are lightlý browned and golden.
- Then add in 1/2 cup of water and cover. Leave to steam for about 5 minutes or until water is all gone.
- While theý cook make ýour sauce bý adding all the ingredients and mixing together.
- Once dumplings are cooked feel free to top with sesame seeds and green onion. Dip in the sauce and enjoý while warm!