Vegetarian Dumplings with Seaweed

These Vegetarian Dumplings with Seaweed combine the umami flavor of seaweed with fresh vegetables, creating a delightful and healthy dish. They are perfect for a light meal or as an appetizer, offering a taste of the ocean without any seafood.

Ingredients

• All-purpose flour - 150 grams
• Warm water - 75 ml
• Nori seaweed - 2 sheets
• Shiitake mushrooms - 50 grams, finely chopped
• Carrot - 1 medium, grated
• Cabbage - 100 grams, finely chopped
• Green onion - 2 stalks, finely chopped
• Soy sauce - 1 tablespoon
• Sesame oil - 1 teaspoon
• Salt - 1/2 teaspoon
• Pepper - 1/4 teaspoon

Steps

1. In a bowl, mix the all-purpose flour and warm water until a dough forms. Knead for about 5-7 minutes until smooth, then cover with a damp cloth and let it rest for 30 minutes.
2. While the dough is resting, prepare the filling. In a pan over medium heat, add a little oil and sauté the shiitake mushrooms for 3-4 minutes until softened.
3. Add the grated carrot, chopped cabbage, and green onions to the pan, and stir-fry for another 5 minutes until the vegetables are tender.
4. Finely chop the nori seaweed and mix it into the vegetable filling along with soy sauce, sesame oil, salt, and pepper. Remove from heat and let cool.
5. Once the dough has rested, roll it out on a floured surface to about 2 mm thickness. Cut out 8-10 circles using a round cutter.
6. Place a small spoonful of the vegetable filling in the center of each dough circle. Fold the circle in half and pinch the edges to seal the dumpling tightly.
7. Bring a pot of water to a boil. Add the dumplings and cook for 6-8 minutes until they float to the surface.
8. Remove the dumplings with a slotted spoon and serve hot with additional soy sauce for dipping.

Nutrition

• Calories: 180
• Protein: 5 g
• Carbs: 30 g
• Fiber: 4 g
• Sugar: 1 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 4 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 3.5 g
• Water: 0.25 L

Health Benefits

• Rich in dietary fiber, which aids digestion.
• Contains antioxidants from vegetables and seaweed that support overall health.

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