Vegan Dumplings Food

VEGETABLE DUMPLINGS (VEGAN GYOZA / POTSTICKERS)

Steps:

• *Note: I highly recommend watching the recipe video!

HOMEMADE VEGAN DUMPLINGS (素菜锅贴)

Steps:

• Add the shiitake mushrooms to a medium sized bowl and add at least 1 cup of hot water to cover. Rehydrate until the mushrooms turn completely soft, 30 minutes or so. Gently rinse with tap water and drain. Remove the tough stems and mince the mushrooms. It yields about 1/4 cup of loosely packed minced mushrooms.
• Add the dried wood ear mushrooms to a medium sized bowl and add at least 1 cup of hot water to cover. Rehydrate until the mushrooms turn completely soft, 30 minutes or so. Gently rinse with tap water and drain. Remove the tough ends, if any, and mince the mushrooms if they are big, or thinly shred them if small. It should yield about 1/2 cup of loosely packed minced mushrooms.
• Cook the dried rice vermicelli until tender according to the package instructions. Drain and and measure 1 cup of cooked vermicelli. Coarsely chop them to about 1/2-inch (1 cm) length pieces.
• Add 2 tablespoons peanut oil into a large nonstick pan and heat over medium heat until hot. Add the garlic and ginger. Stir a few times to release the fragrance.
• Add the rehydrated and chopped shiitake mushrooms, wood ear mushrooms, and carrots. Stir and cook for 2 minutes. Add the cabbage, 1 tablespoon soy sauce, Shaoxing wine, and curry powder. Cook and stir for another 2 minutes, until the cabbage turns tender and all the liquid has evaporated. Transfer everything to a big plate to cool.
• Heat the remaining 2 tablespoons of oil into the same pan. Add the tofu. Stir and cook the tofu for 1 minute. Further break up the tofu into smaller chunks with your spatula while cooking. Add the cooked vermicelli, the remaining 2 tablespoons soy sauce and the maple syrup. Cook and stir until all the liquid has evaporated, 2 minutes or so. Transfer everything into a big mixing bowl and let cool for a few minutes.
• Once the tofu and the cabbage mixtures have cooled to a warm temperature, add the cabbage mixture into the same mixing bowl with the tofu. Add the green onion. Stir to mix well.
• Prepare your working station by placing the dumpling filling, wrappers, and a large tray on your table. Fill a small bowl with water and set it aside.
• Scoop about 1 tablespoon of dumpling filling and place it in the center of the wrapper. Dip your finger into the bowl of water and use it to wet the edge of the wrapper. Hold the dumpling with one hand and start sealing the edges with the other hand. After folding, press the edges again to seal well. You can use any method to fold the dumplings as long as you're comfortable with it.
• (Note, If you're wrapping dumplings using homemade wrappers, you can add more filling, as much as you can handle, when you fold the dumplings. You also won't need the water to wet the wrapper edge if you're using homemade wrappers.)
• Now you can freeze these dumplings if you don't cook them immediately. Place them onto a baking tray and seal them in with a plastic wrap. You can store the dumplings in the freezer for up to 1 month. Once the dumplings are completely frozen, after about a day, you can transfer them to a gallon zipper bag to save freezer space.
• Cook the dumplings in batches.
• Option 1 - Heat 1 tablespoon oil in a nonstick skillet over medium heat until hot. Add dumplings in a single layer. Cook until the bottom side turns golden. Add 2 tablespoons water and cover. Cook until the dumplings are cooked through, 2 to 3 minutes.
• Option 2 - To get a crispier result, heat 2 to 3 tablespoons oil in a nonstick skillet over medium heat until hot. Add the dumplings in a single layer. Cook until the bottom side turns golden brown, 1 to 2 minutes. Flip the dumplings, add 2 tablespoons water, and cover. Cook for another 1 to 2 minutes, until the bottom turns golden brown.
• Immediately transfer the dumplings to a plate. Cook the rest of the dumplings according to the same method.
• You can serve the dumplings immediately with dumpling dipping sauce or a simple drizzle of Chinkiang vinegar.
• The best way I've found to heat up cooked dumplings, by far, is to use an air fryer. It crisps up the dumplings well without using any more oil. Alternatively, you can reheat the dumplings on the stovetop, using a nonstick pan with a thin layer of oil, covered.
• The method is almost the same as cooking freshly made dumplings. But you will need to cook them covered for 2 to 3 minutes longer. I also add a bit more water, about 1/4 cup, to make sure it generates enough steam to heat the filling through.

VEGAN DUMPLINGS

Steps:

• In a small bowl, combine hot water, soy sauce, sesame oil, and chia seeds. Leave to bloom for 15 minutes.
• Make the filling. Combine mushrooms, leeks, shallots, ginger, carrots, five spice, pepper, and bloomed chia seed mixture in a bowl. Fold ingredients thoroughly.
• Assemble the dumplings. One at a time, soak rice paper for about 10 seconds in a bowl of cold water or until pliable. Lay on a plate, rough side up. Scoop 40grams of the prepared filling near to one edge of the rice paper. Fold left and right edges toward the center, then from bottom to top edge.
• Steam the dumplings for 3 minutes. Brush a little sesame oil onto the perforated insert of your steamer to keep the dumplings from sticking.

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.

VEGAN APPLE DUMPLINGS

Steps:

• Whisk flour, vegan margarine, baking powder, and salt together in a bowl until fine crumbs form. Add water and mix to combine. Separate dough into 10 equal pieces.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Chop each apple eighth into 4 chunks. Place apple chunks in a saucepan and bring to a boil. Cook until soft but not mushy, about 5 minutes. Set aside to cool.
• Combine brown sugar, water, vegan margarine, vanilla extract, and cinnamon in a microwave-safe bowl. Heat in the microwave until butter has dissolved, about 30 seconds. Stir marinade and pour over cooked apples in the saucepan. Let apples marinate for 10 minutes.
• Flatten a piece of dough into a circle. Place 4 apple chunks in the center and wrap dough around; pinch to seal. Place on the prepared baking sheet. Repeat with remaining dough and apples; reserve remaining marinade.
• Drizzle remaining marinade over dumplings on the baking sheet.
• Bake in the preheated oven until golden brown, 15 to 30 minutes. Serve hot.

VEGGIE DUMPLING SOUP (VEGAN)

Steps:

• Heat oil; add onion, leek, bay leaf, thyme, and parsley.
• Cook on a low setting for 10 to 12 minutes until soft and translucent.
• Bring up the heat to medium or medium-high.
• Add the carrots, celery, and garlic.
• Stir occasionally until carrots are done or mostly done, 10 minutes or so. When vegetables are cooked, stir in the nutritional yeast flakes; they will get creamy with the veggies and oil.
• Add 8 cups water (2 quarts), and salt.
• Cover and bring to a boil.
• While water is coming up to a boil (it will do so quickly!) put the dumplings together.
• DUMPLINGS:.
• Mix wet in one bowl, dry in another. Pour wet into dry and combine until a heavy dough forms.
• Knead on lightly floured surface for 1 minute. If dough is sticky add a bit more flour until it is fairly dry.
• Let dough rest 5 minutes.
• Roll out to 1/8" thickness and cut into 2 x 1" strips (or whatever size you find easy to work with though they'll take a lot longer to cook if they are bigger).
• Drop into boiling broth; cover and simmer 20 to 35 minutes.
• The non-egg version needed to cook longer than my original version, but I'm also high altitude. Taste for doneness. They'll seem mealy if they're not done yet. When done they are sort of like thick noodles or a biscuit or something. Yummy and hearty. If in doubt, let them cook another 5 minutes and taste again.