Vegan Dumplings Recipe
Ingredients: For the dumpling wrappers:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup warm water
- For the filling:
- 2 cups finely chopped cabbage
- 1 cup shredded carrots
- 1 cup chopped mushrooms
- 1/2 cup chopped scallions (green onions)
- 3 cloves garlic, minced
- 2 tablespoons soy sauce (or tamari for gluten-free option)
- 1 tablespoon toasted sesame oil
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For dipping sauce (optional):
- 1/4 cup soy sauce (or tamari for gluten-free option)
- 1 tablespoon rice vinegar
- 1 teaspoon agave syrup or maple syrup
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1/2 teaspoon grated fresh ginger
- 1/2 teaspoon sriracha sauce (optional)
- Instructions:
- Dumpling Wrappers: a. In a large mixing bowl, combine the all-purpose flour and salt. Gradually add warm water while stirring until a dough forms. b. Transfer the dough to a clean, floured surface and knead for about 5 minutes until the dough becomes smooth and elastic. c. Shape the dough into a ball, cover it with a damp cloth, and let it rest for 30 minutes.
- Filling: a. In a large mixing bowl, combine the chopped cabbage, shredded carrots, chopped mushrooms, chopped scallions, minced garlic, soy sauce, toasted sesame oil, grated ginger, salt, and black pepper. Mix well until all ingredients are evenly combined.
- Dumpling Assembly: a. After the dough has rested, roll it out on a floured surface until it’s about 1/8 inch thick. b. Use a round cookie cutter or a glass with a 3-inch diameter to cut out circles from the dough. c. Place a small spoonful of the filling in the center of each dough circle. d. Fold the dough in half over the filling, forming a half-moon shape, and pinch the edges to seal. You can also create pleats along the edge for a decorative touch.
- Cooking the Dumplings: a. To steam the dumplings, line a bamboo or metal steamer basket with parchment paper or lettuce leaves to prevent sticking. Place the dumplings in a single layer in the steamer basket, making sure they don’t touch each other. Steam for 8-10 minutes until the wrappers are translucent and the filling is cooked through.b. To pan-fry the dumplings, heat 2 tablespoons of oil in a large non-stick skillet over medium-high heat. Add the dumplings in a single layer and cook for 2-3 minutes until the bottoms turn golden brown. Add 1/4 cup of water to the skillet, cover it with a lid, and reduce the heat to medium-low. Allow the dumplings to steam for an additional 5-7 minutes until they are fully cooked and the water has evaporated.
- Dipping Sauce (optional): a. In a small bowl, whisk together the soy sauce, rice vinegar, agave syrup (or maple syrup), sesame oil, minced garlic, grated ginger, and sriracha sauce (if using).
- Serve the dumplings hot with the dipping sauce on the side.
- Nutrition Facts and Servings: (4 dumplings):
- Calories: 240
- Total Fat: 3g
- Saturated Fat: 0.5g
- Cholesterol: 0mg
- Sodium: 850mg
- Total Carbohydrate: 47g
- Dietary Fiber: 4g
- Sugars: 3g
- Protein: 6g
