These dumplings by WoodSpoon Home Chef Chunyen Huang makes a wonderful dinner to share!
Dumplings [Vegan]
Ingredients
For Dumpling Wrapper:
- 2.4 cups (300g) all-purpose flour
- 1/2 teaspoon salt
- .67 cups (160ml) water
For Dumpling Filling:
- ~3 cups (200g) cabbage (shredded)
- ~1 cup (100g) carrot (shredded)
- 1/2 cup (60g) celery (finely chopped)
- ~1 cup (100g) shitake mushroom (finely chopped)
- 1 tablespoon ginger (minced)
- 1/2 teaspoon soybean oil
- ~1 cup (100g) rice noodle
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1 tablespoon sugar
- 1 tablespoon vegan satay sauce (fermented beans, white sesame, mushroom powder, corn powder, sweet potato powder, potato powder)
- pinch cumin powder
- pinch parsley seed powder
- pinch coriander seed powder
- 1 tablespoon salt
- 1 teaspoon white pepper
- 1 teaspoon Chinese five-spice powder
- 1/2 teaspoon sesame oil
For Sauce:
- 1 teaspoon vegetarian mushroom oyster sauce
- 1 teaspoon siracha
Preparation
For the Wrapper:
- Mix the flour and salt in a bowl, add the water while stirring to combine. Knead 5 mins to have smooth and soft dough. Wrap the dough and rest in the fridge for 30 mins.
- Roll out the dough into 2mm thick
- Cut out circles from the flat dough using cookie cutter (8cm wide) and dumpling wrapper is ready!
For the Filling:
- Add mushroom, celery, ginger and carrot and sauté in a pan with soybean oil and then add cabbage to cook for another 5 mins.
- Add vegan satay sauce, mirin, sugar and soy sauce and rice noodle to cook further to combine the flavor.
- Add seasoning and sesame oil, mix well and cool it down
Fold the Dumpling:
- Put 1 teaspoon of filling to the center of the dumpling wrapper. Brush the edges with water and fold the dumplings (make sure to seal the edge).
Cooking the Dumplings:
- Put dumplings in the pan with 1 pint water and 1 tablespoon soybean oil in the sauté pan.
- Boil the dumpling until water is evaporated and fry the dumpling until the bottom is golden brown.
