Vegan Chinese Dumplings

Vegan Chinese Dumplings recipe is a very delicious & nutritious meal comprised of fresh vegetables & salty spices. Dumplings are encased in soft dough & then are steamed/pan-fried.  Dumplings have both a hard exterior & an inside filled with flavor. They are light & filling & are easy to customize. The other veggies/tofu also taste great, and can be used. The dumplings may be cooked differently: steamed, boiled/pan-fried. Dip them in soy sauce or hot dip. Vegan Chinese Dumplings is a fulfilling vegan meal rooted in Asian flavor and keeping health at the forefront of the diet.

STATS

• Cuisine: Chinese-Inspired
• Course: Appetizer/Main
• Prep Time: 45 minutes
• Method: Pan-fried or Steamed
• Diet: Vegan
• Cook Time: 15 minutes
• Difficulty: Moderate
• Yield: 30 dumplings
• Serving Size: 5 dumplings
• Total Time: 60 minutes

EQUIPMENT

• Mixing bowls
• Cutting board & knife
• Rolling pin
• Large skillet/steamer
• Measuring cups & spoons
• Clean towel/plastic wrap
• Small dish of water
• Spatula/tongs
• Ingredients

Regarding the filling:

• One cup of coarsely chopped cabbage
• Half a cup of shredded carrot
• A teaspoon of soy sauce
• Half a cup of finely chopped mushrooms
• 1/4 cup chopped onions and 1/2 cup crumbled firm tofu
• Two minced garlic cloves
• One tablespoon of grated ginger
• A small amount of rice vinegar
• 1/4 tsp ground white pepper
• Add salt to taste.
• One tablespoon of sesame oil
• Regarding the wrappers:
• Two cups of all-purpose flour
• A pinch of salt
• Needs 3/4 cup of warm water

Optional garnish:

• sesame seeds
• Additional scallions
• Either soy dipping sauce/chili oil

INGREDIENT NOTES

Cabbage:

• Use green or Napa Cabbage. To keep the filling from being soggy, mince it thoroughly and squeeze out all of the fluid.

Mushrooms:

• Deep umami comes from cremini or shiitake mushrooms. Mince tiny for even consistency.

Tofu:

• Firmer or extra firm is really best for you. Press and rub in before crumbling.

Add ginger & garlic.

• Fresh is better for a better flavor. Don’t leave them out — they help with scent.

Soy sauce:

• Low in sodium is better. It adds flavor and coloring to it.

Sesame oil:

• Use sesame oil that has been toasted. Mellow out, nutty flavor & a full-bodied finish.

Flour & water:

• It makes a rather simple dough. Now give to it rest so it gets soft, so that it becomes easy to roll.

INSTRUCTIONS:

1. Blend the flour & salt.
2. Add warm water gradually.
3. Stir till the dough becomes shaggy.
4. Mix by hand for eight to ten minutes.
5. After covering the dough, leave it for half an hour.
6. Add the cabbage, carrot, tofu, scallions, garlic, ginger, and mushrooms to a fresh bowl.
7. Add salt, vinegar, white pepper, sesame oil, and soy sauce.
8. Stir the filling well.
9. Divide the dough into little balls once it has rested.
10. Make sure to roll each ball into a thin circle.
11. In the middle, put 1 spoonful of filling.
12. Apply water to the edge.
13. To seal, fold & squeeze.
14. If desired, pleat the edges.
15. Use a cloth to cover the packed dumplings.
16. Put on parchment paper in a steamer to steam.
17. Ten to twelve minutes of steaming
18. To pan-fry, heat oil in a nonstick skillet.
19. For two minutes, add the dumplings & brown the bottoms.
20. Cover with 1/4 cup water.
21. For five to six minutes, steam till the water is gone.
22. For two more minutes, uncover & crisp the bottoms.
23. Take off the heat.
24. Serve hot with chile oil/dipping sauce.

TIPS

• Make sure you do not overcrowd the dumplings. It renders sealing difficult.
• Cover the dough to prevent drying.
• Dough that is sticky should be rolled in flour.
• Add variety by adding chopped spinach, bell peppers/bamboo shoots.
• Save time on making your own vegan wrappers.
• To make crispy dumplings, always pan-fry at a medium temperature.

STORAGE INFORMATION:

FRIDGE:

• Preserve any leftover cooked dumplings for two to three days in a sealed box. Warm up again in a pan or steamer.

FREEZER:

• Put the raw dumplings on a tray in the freezer. After solidifying, move to a freezer bag. Lasts for a month.

FAQS

Can I make them gluten-free?

• Yes. Use Gluten-Free flour or rice wraps.

What is a good dip ???

• Soy sauce with vinegar, chili oil/sesame oil was good.

How to seal then the best method?

• Douse the edges of the water and seal them tight. Please, if you want.

Can I add protein to this?

• Yes, eat tempeh or more tofu. You can also put lentils in there.

NUTRITION

Calories: 180
Carbs: 28g
Saturated Fat: 1g
Fiber: 3g
Sugar: 2g
Protein: 6g
Sodium: 320mg
Fat: 5g
Iron: 1.6mg
Calcium: 55mg
Potassium: 210mg