Vegan Dumplings with Tofu and Vegetables
Ingredients
Dumpling wrapper
- 240g [~2cups] all-purpose flour
- 125ml [~1/2cup] hot water
Filling
- 16oz firm tofu, pressed
- 4 cups [125g] fresh spinach
- 3/4 cup [75g] cabbage, shredded
- 1 small carrot, finely chopped
- a handful of chopped scallions
- 2 teaspoons toasted sesame oil
- 1 teaspoon salt
- a few shakes of white pepper
Preparation
Wrapper
Place flour in a bowl, make a well in the middle and slowly pour in the hot water. Using a pair of chopsticks or spatula, stir to mix the flour until well combined.
Transfer flour onto a cleaned surface and knead into a rough dough. Cover with a damp towel and rest for 5 minutes.
Then, knead the dough until a smooth top forms, about 10-12 minutes. Leave the dough to rest for 20 minutes, covered.
Filling
Bring a pot of water to boil, season with 1/2 teaspoon salt and a drizzle of oil. Blanch veggies for 45 seconds and rinse with cold water.
Squeeze out all the liquid and give it a rough chop.
Place tofu in a cheesecloth bag, wring out all the liquid and add them to the bowl along with the rest of filling ingredients.
Mix well and season with more salt, if needed. Divide mixture into 20-24 balls.
Assembling
When the dough is ready, roll it into a log on a floured surface and cut into 20-24 rounds.
Flatten the ball with your palm and using a roller, roll it into a disk-like thin wrapper.
Place filling in the middle and pleat to seal.
Cooking
To make the potsticker, add 3 teaspoons oil in a heated non-stick pan, place dumplings in, slightly apart.
Cook over medium heat until the bottom turns golden brown.
Add 1 cup of hot water and cover with a lid. Turn heat to low-medium and cook dumplings until all water has been absorbed, about 8-10 minutes.
Serving
Serve immediately with chili sauce for a delicious meal.
