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 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
Begin by preparing the dumpling dough. Add all ingredients into a bowl and mix until you get a shaggy dough.
Knead the dough for about 10 minutes until smooth and form into a ball.
Cut the dough ball into two halves, form into bagel shapes, cover, and set aside to rest for 20 minutes.
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. Add soy sauce and ginger powder, mix, and cook for 5-10 minutes until wilted, tofu is slightly browned, and carrots are softened.
Cut each rested dough 'bagel' into halves, then into logs, and further into 24 cubes (adjust size if needed), and cover to prevent drying out.)
Place a portion of the 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
For the dipping sauce, mix all ingredients together in a bowl
