Vegan Dumplings with Tofu and Vegetables
Ingredients
- Mandu sheets from the Asian market
- 1/2 leek
- 2 carrots
- A handful of shiitake mushrooms
- 175g tofu
- 1 tablespoon minced ginger
- 1/2 teaspoon Chinese 5-spice mix
- 1 tablespoon miso paste
- Coconut oil for frying
Preparation
Chop the carrots, leek, shiitake mushrooms, and tofu finely in a food processor, or chop everything finely and crumble the tofu with your hands
Fry the minced ginger in coconut oil, then add the chopped ingredients
Fry until the carrots are tender, then add the Chinese 5-spice mix and miso paste at the end
Fill the dumpling wrappers with the mixture and seal them
Steam the dumplings for 8-10 minutes and serve with spicy soy sauce made from soy sauce, rice syrup, chili flakes, and a bit of vinegar
Tips
For a gluten-free version, make the dough from rice flour and tapioca flour yourself
