Vegan Dumplings with Spicy Nut Sauce
Ingredients
- 1 pack dumpling wrapper (thaw to room temperature)
- 4-5 cups shredded cabbage
- 1/2 cup shredded carrot
- 1/2 cup chopped King oyster mushrooms or any low moisture mushrooms
- 1/2 cup finely chopped jicama (optional but highly recommended)
- 2 teaspoons minced ginger
- 2 teaspoons minced garlic
- handful of chopped cilantro
- oil
- 1 tablespoon soy sauce
- 3 teaspoons mushrooms stir fry sauce
- white pepper to taste
- salt to taste
Sauce
- 1/2 cup nut butter (used crunchy almond butter)
- 3 tablespoons light soy sauce or tamari
- 2 tablespoons black vinegar
- 1 tablespoon toasted sesame seeds
- 1 tablespoon chili oil with sediment
- 1 teaspoon grated ginger
- 1 teaspoon maple syrup
- a drizzle of toasted sesame oil
- a few dashes of white pepper
- hot water (optional, to lighten up the sauce)
Preparation
Heat a non-stick pan with 1 tablespoon oil, sauté ginger and garlic until fragrant.
Add carrot, mushrooms, cabbage, and jicama, then stir fry until cabbage starts to wilt.
Season with sauce and adjust taste accordingly.
Place mixture on a sieve over a bowl and squeeze out as much liquid as possible, then add chopped cilantro.
Place a wrapper on one palm and wet the side with water.
Spoon about 1 tablespoon mixture and place it in the middle of the wrapper.
Bring both sides together and press to seal tightly to remove air bubbles. Check IGTV/highlights for pleating videos.
Bring a 5-quart pot of water to boil.
Drop dumplings in slowly using a slotted spoon, cooking in batches.
Cook dumplings until they float up and let them stay afloat for 1-2 minutes.
Whisk together nut butter, light soy sauce or tamari, black vinegar, toasted sesame seeds, chili oil with sediment, grated ginger, maple syrup, toasted sesame oil, and white pepper until well combined.
If desired, mix the sauce with some hot water to lighten it up.
Pour the sauce over boiled dumplings and garnish with chopped scallions, more chili oil, sesame seeds, and a side of blanched veggies.
