Vegan Miso Cauliflower Dumplings
Ingredients
Stuffing
- 1 medium cauliflower, cut up into small florets
- 2 cloves of garlic, minced
- 1 tsp ginger, grated
- 4-5 spring onions, chopped
- 1 cup mushrooms, finely diced
- 2-3 tsp miso
- 2 tbsp soy sauce
- 1 tbsp sesame oil
Dough
- 2 cups all-purpose flour
- 130 ml warm water
Preparation
Heat sesame oil in a pan on medium heat and sauté cauliflower for 3 minutes.
Add garlic and cook for a minute.
Add spring onions, mushrooms, ginger, and miso; sauté for a minute, then add soy sauce and mix well before setting aside to cool.
Blend the mixture once cooled to achieve a consistent smooth texture.
Gradually add warm water to the flour and knead until the dough is smooth.
Cover the dough with a lightly damp cloth and let it stand for 30 minutes to an hour.
Roll the dough into a long rope and cut into small chunks, keeping the rest covered.
Roll each chunk thinly, add the stuffing, and pleat the dumplings.
