Vegan Miso Cauliflower Dumplings
Ingredients
Filling
- 1 medium cauliflower
- 2 cloves minced garlic
- 1 tsp grated ginger
- 4-5 spring onions
- 1 cup mushrooms, finely diced
- 2-3 tsp miso
- 2 tbsp soy sauce
- 1 tbsp sesame oil
Wrapper
- 2 cups all purpose flour
- 130 ml warm water
Preparation
Filling
Heat up sesame oil in a pan on medium heat and add the cauliflower, saute for 3 minutes.
Add the garlic and cook for a minute.
Add the spring onions, mushrooms, ginger and miso, saute for a minute, then add soy sauce, mix well and set aside to cool.
Blend the mixture once cooled to achieve a consistent smooth texture.
Dough
Knead the dough by adding water slowly to the flour using chopsticks or a spoon until it comes together, then knead until smooth.
Cover with a lightly damp cloth and let it stand for 30 minutes to an hour.
Roll into a long rope and cut a small chunk out of it, keeping the rest covered.
Roll each chunk thinly, add the stuffing and then pleat.
Cooking
Cook the pleated dumplings by steaming, boiling or pan-frying until fully cooked.
