Savory Steamed Vegan Dumplings Food

VEGETARIAN STEAMED DUMPLINGS

Steps:

• Preheat the oven to 200 degrees F.
• Cut the tofu in half horizontally and lay between layers of paper towels. Place on a plate, top with another plate, and place a weight on top (a 14-ounce can of vegetables works well). Let stand 20 minutes. After 20 minutes, cut the tofu into 1/4-inch cubes and place in a large mixing bowl. Add the carrots, cabbage, red pepper, scallions, ginger, cilantro, soy sauce, hoisin, sesame oil, egg, salt, and pepper. Lightly stir to combine.
• To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the tofu mixture in the center of the wrapper. Shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.
• Using a steaming apparatus of your choice, bring 1/4 to 1/2-inch of water to a simmer over medium heat. Spray the steamer's surface lightly with the non-stick vegetable spray to prevent sticking. Place as many dumplings as will fit into a steamer, without touching each other. Cover and steam for 10 to 12 minutes over medium heat. Remove the dumplings from the steamer to a heatproof platter and place in oven to keep warm. Repeat until all dumplings are cooked.

VEGETARIAN STEAMED DUMPLINGS

Steps:

• Preheat the oven to 200 degrees F.
• Cut the tofu in half horizontally and lay between layers of paper towels. Place on a plate, top with another plate, and place a weight on top (a 14-ounce can of vegetables works well). Let stand 20 minutes.
• After 20 minutes, cut the tofu into 1/4-inch cubes and place in a large mixing bowl.
• Add the carrots, cabbage, red pepper, scallions, ginger, cilantro, soy sauce, hoisin, sesame oil, egg, salt, and pepper. Lightly stir to combine.
• To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth.
• Brush the edges of the wrapper lightly with water.
• Place 1/2 rounded teaspoon of the tofu mixture in the center of the wrapper. Shape as desired.
• Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.
• Using a steaming apparatus of your choice, bring 1/4 to 1/2-inch of water to a simmer over medium heat.
• Spray the steamer's surface lightly with the non-stick vegetable spray to prevent sticking.
• Place as many dumplings as will fit into a steamer, without touching each other. Cover and steam for 10 to 12 minutes over medium heat.
• Remove the dumplings from the steamer to a heatproof platter and place in oven to keep warm.
• Repeat until all dumplings are cooked.

SAVORY STEAMED VEGAN DUMPLINGS

Steps:

• Combine warm water and yeast in a small bowl and allow to sit until frothy, 10 to 15 minutes. Place mushrooms and tomatoes in a bowl and cover with warm water; let stand for 5 minutes. Drain mushrooms and tomatoes, chop coarsely, and set aside.
• Combine flour and cane sugar together in a large bowl. Add yeast mixture and olive oil. Stir well until mixture becomes kneadable; knead until well-blended. Add another 1 or 2 tablespoons of water only if needed to make dough moist enough. Turn dough onto a lightly floured surface and knead well for 5 minutes.
• Grease a bowl with olive oil. Form dough into a ball and place in the bowl; roll around to coat with oil. Cover the bowl with a damp towel and allow dough to rise in a warm place for 1 hour.
• While dough rises, heat canola oil in a deep saucepan over medium heat. Add garlic and cook until lightly golden, 1 to 2 minutes. Add green onions and cook for 1 minute. Add celery and cook for 1 minute. Add drained and chopped mushrooms and tomatoes; cook for 1 minute. Add zucchini and cook for 1 minute. Add bok choy and cook for 1 minute. Add spinach and cover the pan. Cook until wilted, 3 to 5 minutes.
• While vegetables cook, combine miso paste, tamari, and liquid aminos in a bowl. Add mixture to the saucepan with the vegetables and mix well. Remove saucepan from heat and allow dumpling filling to cool until safe to handle, 10 to 15 minutes.
• Punch dough down in the bowl; let rest 15 minutes more. Transfer dough to a floured work surface and roll into a 12-inch log. Cut log into 24 even pieces. Use a rolling pin to roll each piece into a 3-inch circle.
• Put 1 heaping teaspoon filling in the center of each dough circle. Bring edges up like a pouch, twist, and press down gently to seal.
• Place a wet paper towel or a cabbage leaf inside a steamer insert and arrange dumplings on top. Allow dumplings to rise for 15 minutes.
• Place steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Steam dumplings until they appear shiny, 10 to 12 minutes.

PAN-STEAMED VEGETABLE DUMPLINGS WITH SOY DIPPING SAUCE

Steps:

• Combine ingredients for dipping sauce and set aside.
• Prepare the dumplings by heating a large, non-stick wok over medium-high heat. Swirl in the canola and sesame oils and add ginger and garlic. Stir fry for about 10 seconds and stir in mushrooms and cabbage for 3 minutes.
• Add the sake and cook, stirring, for 3 - 4 minutes until liquid evaporates. Next add the scallions and the carrot and stir-fry about 2 minutes. Remove from heat and add soy sauce. Allow mixture to cool.
• Place 1 teaspoon of the vegetable mixture in center of a wrapper. Moisten edges of wrapper with water and fold unto half circles. Place on baking sheet sprinkled with cornstarch. Keep wontons covered with a damp towel to prevent them from drying out.
• Spray skillet with nonstick spray heat over medium-high heat. Add 10 dumplings to the skillet and cook until browned on one side. Add 1/3 cup water to the skillet and cover with lid. Reduce heat to medium and cook until liquid evaporates (3 -4 minutes).
• Serve dumplings with dipping sauce.