Vegan Dumplings

These Vegan Dumplings are filled with a savory mixture of mushrooms, cabbage, and tofu, wrapped in delicate dough and steamed to perfection. A delightful dish that’s not only satisfying but also packed with flavor and nutrition.

Ingredients

• All-purpose flour - 150g
• Water - 80ml
• Firm tofu - 100g, crumbled
• Shiitake mushrooms - 100g, finely chopped
• Napa cabbage - 50g, finely chopped
• Green onions - 2, chopped
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Soy sauce - 1 tablespoon
• Sesame oil - 1 teaspoon
• Salt - 1/4 teaspoon
• Pepper - 1/4 teaspoon

Steps

1. In a mixing bowl, combine the all-purpose flour and water. Knead until a smooth dough forms. Cover and let it rest for 20 minutes.
2. In a skillet over medium heat, add a splash of water or vegetable broth. Sauté the garlic and ginger until fragrant.
3. Add the chopped shiitake mushrooms and napa cabbage, and cook for about 5 minutes until softened. Stir in the crumbled tofu, green onions, soy sauce, sesame oil, salt, and pepper. Cook for an additional 2-3 minutes, then remove from heat and let cool.
4. Divide the rested dough into small pieces (about 10-12). Roll each piece into a thin circle on a floured surface.
5. Spoon a small amount of the vegetable-tofu filling into the center of each dumpling wrapper. Fold the wrapper over to create a half-moon shape and pinch the edges to seal tightly.
6. Prepare a steamer basket or a pot with a steaming rack. Bring water to a boil, then place the dumplings in the steamer, ensuring they are not touching. Steam for 15-20 minutes until the dough is translucent and cooked through.
7. Serve hot with a dipping sauce made of soy sauce and a splash of rice vinegar.

Nutrition

• Calories: 250
• Protein: 10 g
• Carbs: 32 g
• Fiber: 3 g
• Sugar: 1 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• Rich in plant-based protein from tofu.
• Contains fiber and essential vitamins from vegetables.

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