VEGETABLE DUMPLINGS (VEGAN GYOZA / POTSTICKERS)
Crispy pan-fried Vegan Gyoza (Jiaozi) are Japanese Vegetable Dumplings, also called Potstickers. They're made with simple Homemade Dumpling Wrappers that can be made gluten-free, then filled with healthy veggies, and steamed until tender. This recipe is pretty easy and includes an easy to follow step-by-step instruction + video.
Provided by Bianca Zapatka
Categories Appetizer Lunch & Dinner Main Course Side Dish Snack Snacks Soup
Time 1h
Number Of Ingredients 23
Steps:
- *Note: I highly recommend watching the recipe video!
Nutrition Facts : ServingSize 10 Dumplings, Calories 316 kcal, Carbohydrate 59.7 g, Protein 9.6 g, Fiber 3.4 g, Fat 3.1 g, SaturatedFat 0.4 g, Sugar 5.2 g
VEGETABLE DUMPLINGS
The Polish have pierogi, the Japanese have gyoza: Many of the world's cultures have some version of dumplings, whether they're filled with meat, cheese or vegetables, and baked, steamed, fried or boiled. This recipe is adapted from the children's cookbook "Around the World: Delicious Dishes from Across the Globe," from the American Girl cookbook series, and was inspired by the dumplings you might get at your local Chinese takeout spot. They're not necessarily authentic, but they are delicious, and folding and frying them is a fun weekend project for kids of all ages. You can use round or square wonton wrappers for this project, but don't forget the sauce: It's what makes these dumplings great.
Provided by Margaux Laskey
Categories dinner, easy, snack, dumplings, finger foods, project, appetizer, main course
Time 1h
Yield About 24 dumplings
Number Of Ingredients 16
Steps:
- Make the dipping sauce: In a small bowl, whisk the soy sauce, vinegar, brown sugar, ginger and sesame oil (if using) until the sugar dissolves. Cover and set aside.
- Make the filling for the dumplings: In another small bowl, stir together the scallions, soy sauce, hoisin sauce and ginger. Add 2 teaspoons canola oil to a large nonstick frying pan. Turn the heat to medium and warm up the oil for 2 minutes. Carefully add the cabbage, mushrooms and carrot and sprinkle with a pinch of salt. Cook, stirring often, until the vegetables are slightly softened, about 3 minutes. Add the scallion mixture and stir to combine. Transfer the dumpling filling to a medium bowl and let cool to room temperature. Wipe out the pan or clean it if necessary.
- Once the filling has cooled, assemble the dumplings: Put 1 cup water in a medium bowl. Sprinkle a large rimmed baking sheet with 2 to 3 tablespoons cornstarch, using your fingers to evenly distribute it.
- Lay 1 wonton wrapper on a clean work surface. Spoon 1 teaspoon of the dumpling filling in the center of the wrapper. Dip your fingers in the water and lightly moisten the edges of the wrapper. Fold the wrapper in half (if using squares, fold the wrapper in half diagonally to form a triangle) and press the edges together to seal. Place the dumpling on the prepared baking sheet. Repeat with additional wrappers and the remaining filling until you've used up all the filling. (At this point, you can freeze some of the dumplings in a single layer on the baking sheet. Once they are frozen, transfer them to a resealable plastic bag and freeze for up to 3 months. Don't thaw them before cooking, but add a few minutes to the cooking time.)
- Cook the dumplings: Brush the same frying pan with 2 teaspoons canola oil, set the pan over medium heat and warm up the oil for 2 minutes. Adding one dumpling at a time but working quickly, dust off excess cornstarch and add as many dumplings as will comfortably fit in a single layer in the pan (don't crowd them or they won't cook evenly). Let cook (no stirring!) until browned on the bottom, 2 to 3 minutes. Using tongs, gently flip the dumplings. Carefully pour about 1/2 cup water into the pan (it will bubble up and steam!). Cover and cook until the water is mostly absorbed, about 4 minutes.
- Transfer the dumplings to a serving platter and cover lightly with aluminum foil to keep warm. Repeat to cook the remaining dumplings, brushing the pan with 2 teaspoons canola oil before each batch.
- Serve dumplings warm, with the dipping sauce.
Nutrition Facts : @context http, Calories 39, UnsaturatedFat 1 gram, Carbohydrate 6 grams, Fat 1 gram, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 164 milligrams, Sugar 1 gram, TransFat 0 grams
VEGETARIAN STEAMED DUMPLINGS
Provided by Alton Brown
Categories appetizer
Time 1h2m
Yield 35 to 40 dumplings
Number Of Ingredients 16
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.
VEGETABLE DUMPLINGS
These vegetable dumplings are some of the best we've ever tried. The recipe is made with simple ingredients, and you'll never have to order takeout again.
Provided by Sarah
Categories Dim Sum
Time 3h20m
Number Of Ingredients 15
Steps:
- Start by making the dough for the dumpling wrappers. Put the flour in a large mixing bowl. Gradually add the water to the flour and knead into a smooth dough. This process should take about 10 minutes. Cover with a damp cloth and let the dough rest for an hour.
- In the meantime, make the filling. In a wok or large skillet over medium high heat, add 3 tablespoons oil and add the ginger. Cook for 30 seconds, until fragrant. Add the onions and stir-fry until translucent.
- Add the chopped mushrooms and stir-fry for another 3-5 minutes, until the mushrooms are tender and any liquid released by the mushrooms has cooked off.
- Add the cabbage and carrots and stir-fry for another 2 minutes, until the veggies are tender and all the liquid released has been cooked off. Transfer the vegetable mixture to a large mixing bowl and allow to cool.
- To the bowl, add the chopped chives, white pepper, sesame oil, shaoxing wine, soy sauce, and sugar. Season with salt to taste (though the soy sauce will usually add enough salt to the filling), and stir in the last 1/4 cup of oil.
- To assemble the dumplings, cut the dough into small tablespoon-sized pieces. Roll each out into a circle, and pleat the dumplings (see this post for step-by-step photos on how to fold a dumpling). Continue assembling until you've run out of filling and/or dough.
- To cook the dumplings, steam them or pan-fry them. To steam, put the dumplings in a steamer lined with a bamboo mat, cabbage leaf, or cheese cloth, and steam for 15-20 minutes.
- To pan-fry, heat 2 tablespoons oil in a non-stick pan over medium high heat. Place the dumplings in the pan and allow to fry for 2 minutes. Pour a thin layer of water into the pan, cover, and reduce heat to medium-low. Allow dumplings to steam until the water has evaporated. Remove the cover, increase heat to medium-high and allow to fry for a few more minutes, until the bottoms of the dumplings are golden brown and crisp.
- Serve with our favorite dumpling sauce!
Nutrition Facts : Calories 245 kcal, Carbohydrate 41 g, Protein 6 g, Fat 6 g, SaturatedFat 1 g, Sodium 361 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
VEGETABLE STEW WITH HERBY DUMPLINGS
The pearl barley makes this stew really hearty - perfect for a cold winter evening
Provided by Good Food team
Categories Dinner, Main course
Time 2h10m
Number Of Ingredients 17
Steps:
- Heat oil in a large casserole dish. Add shallots and cook for 5-6 mins until starting to soften and brown. Add leeks for 2 mins, then stir in swede, parsnips and carrots.
- Pour in barley and wine, cook until wine has reduced by half. Add stock, bay, thyme, parsley and seasoning. Cover pan, bring to the boil, then simmer for 45 mins until barley and veg are tender. Stir occasionally to stop it catching.
- Meanwhile, make the dumplings. Heat oven to 200C/180C fan/gas 6. Rub flour and butter together to form breadcrumbs. Add remaining ingredients and mix well. Sprinkle over 2 tbsp water, mix to form a soft dough. Divide into six and roll into balls. Dot on top of stew and transfer to oven. Cook, uncovered, for 20-25 mins until dumplings are golden.
Nutrition Facts : Calories 391 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 16 grams sugar, Fiber 8 grams fiber, Protein 10 grams protein, Sodium 0.83 milligram of sodium
SIMPLE VEGETABLE DUMPLINGS
These delicious vegetable dumplings are tofu free and include a vegan friendly or gluten-free alternative.
Provided by Joscelyn Abreu
Categories Entree
Number Of Ingredients 26
Steps:
- MAKE DOUGH: Into a large bowl, combine flour and salt. Use a wooden spoon or rubber scrapper to stir in boiling water. Continue to stir flour and water until the flour is mostly absorbed by the water. Mixture will be crumbly.
- KNEAD DOUGH: Dump flour mixture onto a clean surface to knead the dough. Knead dough for 8-10 minutes, until dough is soft and smooth. Sprinkle in a little more flour, if necessary, to keep the dough from sticking to your hands and the board. Shape the kneaded dough into a round disc and using a knife, cut the disc into two equal portions.
- SHAPE DOUGH: Take each portion and form them into round discs. Poke a hole into the center of each disc and shape into a big "O" or bagel, keeping the width of dough even all around. Cover the two bagel forms with plastic wrap or a kitchen towel and let rest for 20 minutes.
- CUT DOUGH INTO EQUAL PIECES: Now we're going to cut the dough into even portions to roll out. Each round of dough will make 16 wrappers. After 20 minutes, take one of the bagel-shaped pieces of dough out from under the cover. Use a knife to cut the shape evenly in half. Take the two halves, line them up next to each other and cut them down the center again. Now you should have 4 equal pieces. Line the 4 pieces up to cut down the middle again. You should have 8 equal pieces. Now cut each half in half for a total of 16 equal pieces. Lightly toss the dough pieces with flour to keep them from sticking to each other. Place all but one dough piece back under the towel/plastic wrap to keep from drying out. Repeat process with other piece of dough.
- ROLL OUT WRAPPERS: Take your small piece of dough and shape into a round disc. Place on a lightly floured surface and using a rolling pin, roll out the dough into a circle about 3-4 inches in diameter. Place finished wrapper on a lightly dusted board or pan and cover with plastic wrap or kitchen towel. Make sure to keep wrappers lightly dusted with flour so they don't stick to each other. If your kitchen is hot and humid, I don't suggest stacking them. Instead lay them in a single layer on a try, slightly overlapping. Repeat process with remaining dough pieces.
- Place a large skillet or wok on the stove over medium-high heat.
- Add oil, ginger, garlic, and cabbage. Cook until cabbage begins to wilt and shrink down.
- Add mushrooms, green onion, and carrots, along with the soy sauce and sesame oil. Continue to cook until liquid begins to evaporate.
- Season with pepper, to taste, and salt only if needed. The soy sauce tends to add enough saltiness for my taste.
- Rolling Dumplings:
- There are many different folding techniques for dumplings, from easy to complex. You can find a plethora of ideas online and a few in in this post.
- To pleat them, as above, place a small spoonful of filling onto the middle of your wrapper. Lightly wet the edges of the circle with water. Bring two opposite sides of the circle up, like a taco, and pinch to seal the middle. Starting on the left side of the dumpling, make a little fold or pleat towards the pinched center with the front side of the dumpling wrapper, leaving the back side of the wrapper flat. Lightly dampen the outside edge if needed. Pinch the pleat to seal and continue to make one or two more pleats on that side. On the opposite side, make 2-3 symmetrical pleats towards the center. Dumpling should naturally curve around in a half moon shape. Place finished dumplings on a flour dusted platter and cover with plastic wrap or a towel while you finish folding the rest.
- You can easily steam dumplings in a bamboo steamer, like the one pictured, a vegetable steamer basket, etc. The important thing is to line the steamer with a piece of parchment paper or cabbage leaf so your dumplings don't stick to the steamer. Place your dumplings onto the parchment in the steamer leaving a little space between each dumpling so they don't get stuck together. Place steamer over a pan, wok, or pot of boiling water and cook with a rapid steam for 6-8 minutes, or until center is thoroughly heated and wrappers are puffed and slightly translucent. Best if served right away. I included a basic dipping sauce recipe above!
- Place 1-2 tablespoons of oil into a large pan (I suggest non-stick or well seasoned cast iron skillet) and place over medium heat. Once pan is hot, place into the pan leaving a small space between each one so they don't stick together. Cook for about a minute or so until the bottom turns a golden brown. Place 4-5 tablespoons of water into the hot pan and immediately cover with a lid. Reduce heat to medium-low and let steam for 5-8 minutes, or until center is thoroughly heated and water has evaporated from the pan. Serve potstickers with the easy dipping sauce included below!
- Mix all of the dipping sauce ingredients together in a small bowl. Taste and adjust seasonings as needed. Serve along side of potstickers or steamed dumplings.
- Combine flours, xanthan gum, and pinch of salt in large bowl. Mix in eggs and then add 1 tablespoon of water at a time, mixing in between, just until dough comes together. If dough is still crumbly, instead of adding more tablespoons of water, just wet your hands and mix the dough by hand. This adds just a little moisture without making it too sticky. Take dough out and knead it for a few minutes on a lightly flour-dusted surface (I used more of the 1 to 1 baking flour.)
- When dough is smooth, use a knife to divide dough in half. Take one of the halves and roll into a 1 to 2-inch thick log (cover the other piece up with plastic wrap so it doesn't dry out.) Cut log down the center and line each half up beside one another and cut down the center again. You should have 4 equal halves. Line the 4 halves up and divide down the center and then divide each half in half. You should have 16 equal pieces of dough. Repeat process with the other half of dough from earlier. Cover all of the dough with plastic wrap or a kitchen towel while you roll out each wrapper. Should make about 32 wrappers.
- You can roll, fold, and cook these using the tutorials in this post, just keep in mind that because these wrappers don't contain gluten, they are a little more fragile and not as elastic as those made with regular flour. Handle the rolled dumplings carefully to ensure they don't fall apart.
VEGETABLE SOUP WITH VEGAN DUMPLINGS
This easy and healthy homemade vegetable soup with vegan dumplings is tasty, comforting, and you won't spend all day in the kitchen!
Provided by Maria Koutsogiannis
Categories Soup
Time 1h
Number Of Ingredients 19
Steps:
- Start by making the dough. Combine your flour, baking powder, sea salt and herbs. Create a well in the center of your flour mixture and pour oil and warm water into the middle. Using a spatula fold together until sticky and well combined. It will be wet and sticky but this is what you're looking for. Form into a ball and place a tea towel on top and let it rest while you make your soup.
- To a large pot add your olive oil and heat on medium heat for 1 minute before adding onions. Cook the onions for 7-8 minutes or until translucent. To the pot add your carrots, celery and green onion. Cook them for 7-8 minutes while stirring often to avoid burning. Scrape any brown bits that develop at the base of the pot with a wooden spoon.
- To the pot, add your vegan butter and let it melt. Add your flour and stir till everything is coated. Now season with salt and pepper and add your fresh thyme. Give everything one more stir to ensure everything is well coated with flour. Increase heat to high and add 1 tbsp of vegetable stock paste + 1 1/2 cups of boiling water to the pot. Stir and scrape any loose bits from the bottom of the pan. Once your water has almost reduced and the rest of the water and bring soup to a boil. Cook till the vegetables are tender.
- Grab your dough mixture and using a tbsp. begin scooping little balls and dropping them into the soup. It's not an overly fancy or particular process, just make sure you're using a tbsp. Cook for around 5 minutes before removing from heat.
- Serve with fresh dill and your favourite vegan sour cream!
Nutrition Facts : ServingSize 5, Calories 316 kcal, Sugar 2.8 g, Sodium 892.2 mg, Fat 12.9 g, SaturatedFat 3.7 g, Carbohydrate 45.1 g, Fiber 3.2 g, Protein 6 g, UnsaturatedFat 1.6 g
VEGETABLES AND DUMPLINGS
This a vegetarian version of the old-fashioned chicken and dumplings. These are the veggies I prefer, but you can add any ones you'd like. Some alternatives would be green beans, spinach, mushrooms, turnips, peas, etc. You can make this a little faster by using a baking mix like Bisquick to prepare the dumplings.
Provided by WindLass
Categories Winter
Time 50m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Combine the water, bouillon, and poultry seasoning in a large stock pot and heat until boiling.
- Add the onion, TVP, carrots, celery, and potatoes. Let cook covered for 10 minute.
- Meanwhile, prepare the dumplings by combining all the dry ingredients in a bowl and mixing well.
- Cut in the shortening with a pastry blender or two knives until the mix is the consistency of corn meal. (I didn't work it quite this long, my chunks of shortening were a little larger.).
- Stir in the milk and mix until the consistency of dough.
- Add the zucchini to the stew. Return to boiling.
- Drop in spoonfuls of dumplings into the stew.
- Cook uncovered at a low boil for 10 minutes.
- Cover and cook for another 10 minutes.
- Serve warm, leftovers can be frozen.
SLOW COOKER VEGETABLE STEW WITH CHEDDAR DUMPLINGS
Give classic stew a veggie twist with creamy sauce and cheesy dumplings. Make it in the slow cooker and be rewarded with a hearty meal at the end of the day
Provided by Anna Glover
Categories Dinner, Main course
Time 6h20m
Number Of Ingredients 19
Steps:
- Set the slow cooker to low. Heat 1 tbsp of the oil in a frying pan and fry the carrots for 5 mins until just golden, then tip into the slow cooker.
- Heat the remaining oil in the pan and fry the leeks with a pinch of salt for 5 mins until soft. Add the garlic and stir in the flour. Gradually add the stock, stirring, until the flour has dissolved and there are no lumps. Bring to the boil, then tip into the slow cooker. Add the courgettes, beans and herbs, topping up with water to cover the veg, if needed. Cover and cook for 4 hrs.
- To make the dumplings, tip the flour into a bowl and stir in the suet or butter until evenly distributed. Add the cheese, parsley, ½ tsp cracked black pepper and a pinch of salt. Mix in 3-4 tbsp cold water with your hands to make a soft, slightly sticky dough (add a little more water if needed). Divide into six and roll into balls.
- Add the crème fraîche, mustard, broad beans or peas and spinach to the slow cooker and turn it to high. Arrange the dumplings over the stew, cover and cook for 1-2 hrs more until firm and doubled in size. Scatter with parsley and serve. Will keep for up to three days in the fridge or in the freezer for up to three months.
Nutrition Facts : Calories 554 calories, Fat 33 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 6 grams sugar, Fiber 13 grams fiber, Protein 18 grams protein, Sodium 0.9 milligram of sodium
VEGETABLE DUMPLINGS
Steps:
- In large bowl combine carrots, scallions, cabbage, garlic and ginger. Add bean sprouts. Stir and add egg white to bind. Spoon vegetable mixture in center of wonton wrapper. Wet edge of wrapper with fingertips. Pull sides up to form a bundle and pinch together to seal. Repeat with remaining filling. In a large pot of boiling, salted water add dumplings. Cook for 2 - 3 minutes until dumplings float to surface and are cooked through. Drain and serve with soy sauce for dipping.
More about "vegetable dumplings food"
VEGETABLE DUMPLINGS RECIPE - GOOD FOOD
From goodfood.com.au
Servings 25Total Time 30 minsCategory Snacks
- Heat the oil in a frying pan over medium heat. Sauté the spring onion, garlic, ginger and chives for 1–2 minutes, or until soft. Increase the heat to high, add the choy sum and cook for 4–5 minutes, or until wilted. Stir in the sweet chilli sauce, coriander and water chestnuts. Remove from the heat and allow to cool, then squeeze out any excess moisture.
- Lay a gow gee wrapper on a work surface. Place a heaped teaspoon of the filling in the centre. Moisten the edge of the wrapper with water and pinch together to seal, forming a ball. Trim. Repeat with the remaining wrappers and filling.
- Half-fill a wok with water and bring to the boil. Line a bamboo steamer with baking paper. Steam the dumplings, seam side up, for 5–6 minutes.
- Mix all the dipping sauce ingredients together in a small bowl and serve with the hot dumplings.
EASY VEGETARIAN DUMPLINGS RECIPE BY LAUREN GORDON
From thedailymeal.com
4.7/5 (3)Calories 129 per servingServings 18
- Thoroughly combine the dough and water using your hands. The dough should not be overly sticky, but should remain stretchy. Add water or flour as needed to get the correct consistency. Allow dough to set for at least one hour.
- In a bowl, whisk together the sauces and seasonings then set aside. In a pan, combine the slaw mix, scallions, shallots, and water chestnuts. Pour the marinade mixture over the vegetables, cover with a lid and simmer on the stovetop until the vegetables are soft.
EASY STEAMED VEGETABLE DUMPLINGS RECIPE - TABLESPOON.COM
From tablespoon.com
Cuisine AsianCategory AppetizerServings 15Total Time 30 mins
- In a medium bowl, stir together the coleslaw mix, chopped beansprouts, scallions, soy sauce, sesame oil and ginger.
- Heat a 10-inch skillet over medium. Once its hot, add the contents of the medium bowl. Cover the pan and cook for 2 minutes. Uncover, stir and let cook for an additional 2-3 minutes until most of the liquid is evaporated. Remove from heat.
- Working with one dumpling wrapper at a time, spoon about 1 teaspoon of filling into the center. Moisten the edges of the dumpling wrapper with water (use your finger to spread it around). Then, fold the wrapper over, sealing the edges together with your fingers. Place on a foil-lined plate. Repeat until all of the dumplings are filled and sealed.
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- Add in 2 ¼ cups of all purpose flour and salt into a mixing bowl. Mix well. See my video below on how to roll out and wrap dumplings in 5 different ways!
- Rehydrate the dried mushrooms by soaking them in hot water for at least 15 minutes. Using a food processor, quickly process the carrots. Repeat this for the cabbage, mushrooms, and onions, and garlic.
VEGETABLE DUMPLINGS (VEGETARIAN POTSTICKERS) - MISSION ...
From mission-food.com
5/5 (3)Total Time 1 hr 40 minsCategory Appetizer, Main Course, SnackCalories 29 per serving
- Soak the dried mushrooms in a bowl with room temperature water to cover for 8 hours to overnight (*see notes below*). Remove the mushrooms from their liquid. Reserve ¼ cup plus 1 tablespoon of the mushroom soaking liquid.
- Place a large mixing bowl over a damp paper towel on your work surface, to keep in place while mixing. Add the flour and make a well. Use a wooden spoon to mix the flour while you add the water in a steady stream. Mix together until you have a lot of lumpy bits, then knead the hot dough in the bowl until the dough comes together. Add water by the teaspoon if the dough does not come together.
- Combine the soy sauce, vinegar, and sugar and stir to dissolve. Taste and adjust flavors to your liking for a tart-savory balance. The sauce can be prepared several hours in advance up to this point. Right before serving, add the ginger or garlic if using.
- Remove the dough from the bag, turning the bag inside out if the dough is sticky. Put the dough on a lightly floured surface and cut it in quarters. Put ¾ back in the bag, squeezing out the air and sealing it closed to prevent drying.
21 GLOBAL VEGAN DUMPLING RECIPES THAT PROVE GREAT THINGS ...
From onegreenplanet.org
Author One Green PlanetPublished 2019-08-16
- Perfect Fried or Steamed Veggie Dumplings. Whether you call them dim sum, dumplings or pot stickers, these delectable Asian snacks are hard to resist.
- Plantain Dumpling Soup. Love plantains and stew? Then you’re sure to love Tomi Makanjuola‘s hearty Plantain Dumpling Soup. The flavors are perfectly balanced – a bit of heat from fiery green chiles, sweetness from the plantains, a delicate aroma from fresh lemongrass – your taste buds will be so happy!
- Creamy, Cheesy Homemade Ravioli. It’s easier than you think to make your own Creamy, Cheesy Homemade Ravioli. In this recipe by Sarah Pether, the filling is completely dairy-free, not that anyone will be able to tell based on how creamy and delicious it is.
- Homemade Butternut Squash Potstickers That Beat Anything You can Find in a Restaurant. Home cooked perfection…better than any restaurant! Lisa Dawn Angerame‘s Homemade Butternut Squash Potstickers are not only unique, they are delicious right out of the pot and even cold.
- Beans and Plantain Ravioli. Tomi Makanjuola‘s Bean and Plantain Ravioli are a unique twist on the classic pasta dish. Freshly made pasta is filled with a lightly spiced mixture of beans and plantain, topped with sautéed red pepper and garlic.
- Vegan Malai Kofta (Potato Dumplings in Spiced Tomato Sauce) This Malai Kofta by Renee Press is a vegan version of a favorite Indian dish. Traditionally, this dish is a rich combination of fried potato, veggie, and cheese meatball/dumplings floating in a creamy spiced tomato sauce.
- Steamed Chinese Bao With Peanut Butter. You might know about Chinese bao or steamed buns but Anna Broster‘s Steamed Chinese Bao with Peanut Butter may be a whole new thing for you.
- Vegan Matzo Ball Soup. Matzoh balls are a type of Ashkenazi dumpling made from a mixture of matzoh meal, eggs, water and oil and served in soup. This egg-free Matzo Ball Soup by Rhea Parsons is just like the classic but vegan.
- Potato Gnocchi. Josephine Watmore‘s Potato Gnocchi is delicious, easy to make and so filling. Serve with your favorite pasta sauces like marinara, pesto or even a vegan alfredo.
- Rosemary Chicklins and Dumplins Stew. Chicken and dumplings is a famous southern dish. Annie and Dan Shannon‘s Rosemary Chicklins and Dumplins Stew is a vegan version of the classic made with vegan chicken.
VEGETABLE DUMPLINGS - POTSTICKERS W/ ANY VEGGIES ...
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5/5 (14)Total Time 50 minsCategory Appetizer, Main, Main CourseCalories 510 per serving
VEGETABLE GYOZA (VEGAN) - NO RECIPES
From norecipes.com
5/5 (3)Calories 285 per servingCategory Dumplings
- Sautee the chopped shiitake mushrooms in 1 tablespoon of vegetable oil until they're about 1/3 of their original volume, and just starting to brown.
- Add the quinoa, cabbage, water, sake, and salt. Give it a stir and cover it with a lid. Turn down the heat to low and let this mixture simmer for 15 minutes. If there's still water remaining at the bottom of the pan afterward, remove the lid and turn up the heat to evaporate the excess liquid.
- Trim the shiitake stems' ends and then break the mushrooms up into smaller pieces as you add them to a clean spice grinder with the konbu. Blitz these into a fine powder. You can also use a blender or grater to make this umami powder.
VEGETABLE DUMPLING SOUP - HOT FOR FOOD BY LAUREN TOYOTA
From hotforfoodblog.com
4.5/5 (21)Category SoupCuisine American, ChineseTotal Time 56 mins
- Make the dough first by stirring together flour, baking powder, sea salt and herbs. Then create a well in the centre of the mixture and pour oil and warm water in. Fold together with a spatula until well combined and sticky. It will be wet and sticky, but it should form a mound or ball. Let it rest in the bowl covered with a tea towel while you prepare the soup.
- Heat a stock pot over medium heat and sauté onion, carrot, and celery in vegetable oil for 4 to 5 minutes. Then add minced garlic, thyme, sage, dill, and ground black pepper and stir together for another 2 minutes.
- Stir in potatoes for 2 minutes. Add stock and bring to a boil. Cook the potatoes until fork tender and soft for about 8 to 10 minutes.
- Once boiling, you'll dollop small spoonfuls of dough into the soup. They will float to the surface and puff up. Cook for about 8 to 10 minutes.
VEGAN POTSTICKERS (PAN FRIED VEGETABLE DUMPLINGS) - THE ...
From thetwincookingproject.net
- Heat 3 tbsp oil in a pan and add mushrooms. Cook on medium flame stirring every every few minutes until all moisture from mushrooms is evaporated and they start turning light brown.
- Add ginger, garlic, cabbage, carrot, salt, pepper and mix well. Let cook for a few minutes until all liquid is evaporated and the mixture begins to reduce. This should take 5-6 minutes on medium flame. Keep stirring.
- Once the mixture begins to cook more (starts changing colour), add soy sauce, sugar, sriracha, sesame oil, mix and continue to cook for a couple of minutes. Transfer the filling mixture to a bowl and let cool or come down to room temperature.
- Add about 1 tbsp mixture into dumpling wrappers and fold (shown elaborately in blog post). Keep the dumplings covered until its time to cook them.
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From vegetariantimes.com
Servings 10Calories 210 per servingCategory Appetizers & Snacks
CREAMY VEGETABLE DUMPLING SOUP - SIDECHEF
From sidechef.com
5/5 (1)Total Time 55 minsCuisine AsianCalories 128 per serving
VEGETABLE DUMPLINGS - HEALTHY FOOD GUIDE
From healthyfood.com
3.5/5 Total Time 40 minsCategory Side DishesCalories 105 per serving
ASIAN CHICKEN SOUP WITH VEGETABLE DUMPLINGS | BAKED BREE
From bakedbree.com
Reviews 2Category ChickenCuisine AsianTotal Time 10 mins
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From vegetariantimes.com
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From yogajournal.com
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From woolworths.com.au
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From asiandumplingtips.com
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From foodtalkdaily.com
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From tfrecipes.com
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From foodliteracycenter.org
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From today.com
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From recipes.sparkpeople.com
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From pinterest.ca
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From cuisinart.com
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