Homemade Vegan Vegetable Dumplings
Ingredients
Dumpling dough
- 2 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)
- 1 cup of kale
- 1/2 tsp ground ginger
- 1/2 tsp sesame oil
- 1 tbsp soy sauce
Dipping sauce
- 1/4 cup soy sauce
- 1/4 cup water
- 1/8 cup maple syrup
- 1/2 tsp rice vinegar
- 1/2 tbsp garlic powder
- Pinch of red pepper flakes
- 1 tbsp sesame oil
- 1/2 cup water
Preparation
Add all dough ingredients into a bowl and mix until you get a shaggy dough using chopsticks or a spoon.
Once the dough cannot be combined in the bowl anymore, flour your surface, pour dough out, and knead for about 10 minutes until smooth.
Form the dough into a ball, cut into two halves, shape each into a bagel shape, cover, and set aside for 20 minutes.
While the dough rests, cut the vegetables and tofu into small, bite-size pieces.
In a pan on medium heat, add sesame oil, heat up, then add vegetables and tofu, soy sauce, and ginger powder, and cook for 5-10 minutes until wilted and browned.
After resting, take each bagel, cut in half, line up and cut into 6 pieces, then cut those in half one more time resulting in 24 dough cubes, and cover to prevent drying out.
Mix the dipping sauce ingredients together to prepare the sauce
Roll each dough cube into a thin circle
Place a spoonful of filling in the center of each dough circle, fold and seal the edges to form dumplings
Cook the dumplings by steaming, boiling, or pan-frying until done
