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Recipes
  • VEGAN DUMPLINGS
  • Alexander Komarov
VEGAN DUMPLINGS

VEGAN DUMPLINGS

 

Ingredients

Dumpling Skin

• 240g sifted wheat flour (+ more for dusting)

• Dash of salt

• 2/3 cup boiled water

 

Filling

• 150g mushrooms, finely chopped

• 1 cup medium tofu, crumbled

• 1/2 cup spring onions, chopped

• 1 cup cabbage, finely chopped

• 2 tsp sesame oil

• 1 tbsp minced ginger

• 1 tbsp soy sauce

• 1/2 tsp white pepper

• 1 tsp salt

 

Topping

1/2 cup Sea Superfoods Sprinkles

 

Instructions

1. For dumpling skin dough, sift flour into large bowl with salt. Add boiled water and mix together. Knead for 5-8 minutes, cover in bowl with damp towel and leave for 20 minutes.

2. Place filling ingredients into a bowl and mix everything well. 

3. Roll dough into a log and cut into 16 equal pieces. Roll each piece into a ball and flatten slightly with hands, then roll into flat disks using a rolling pin on a floured surface. 

4. Place 1 tbsp of filling in the center of each dumpling. Fold the bottom half upwards and pinch and pleat the edges. 

5. Steam dumplings for 15 minutes in 2-3 batches.

6. Once cooked, dip bottom of each dumpling in crushes Sea Superfoods Sprinkles.

7. Heat pan with 2 tsp sesame oil on high. Place dumplings and cook until bottoms are crispy and each side is golden.

8. Serve with spring onions, sesame seeds and a dipping sauce made of soy sauce and Chinese vinegar. Enjoy!

  • Alexander Komarov

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