Vegetarian Dumplings Food

VEGETABLE DUMPLINGS

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.

VEGETABLE DUMPLINGS

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!

VEGETABLE DUMPLINGS (VEGAN GYOZA / POTSTICKERS)

Steps:

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

SIMPLE VEGETABLE DUMPLINGS

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 STEW WITH HERBY DUMPLINGS

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.

VEGETARIAN WONTON DUMPLINGS

Steps:

• Wonton Dumplings:
• Dry carrots, tofu, mushrooms, spinach, cabbage, garlic and cilantro thoroughly with a clean tea towel or paper towels.
• Place in food processor, and chop very finely.
• Place vegetable mixture into a large bowl.
• Mix together egg, ginger, soy sauce, cornstarch, hoisin sauce, sesame oil and salt, then add to vegetable mixture, mixing well.
• Drain any excess liquid from mixture.
• Place wonton wrappers, one at a time, on flat work surface (keep the rest of the wrappers from drying out by covering with a damp tea towel).
• Place a spoonful of mixture on center, brush water around edges of wrapper and crimp shut to seal.
• Repeat process until all ingredients are used up.
• Bring a large pot of salted water to a boil.
• Add wontons, 12 at a time to water, and cook for about 4 minutes, or until dumplings float to surface.
• Use a slotted skimmer to remove from water, and set aside in a bowl.
• (don't allow the wontons to touch while still hot or they may stick.
• Dipping Sauce:
• Thoroughly mix all sauce ingredients together and set aside.
• To serve, arrange wontons on a platter, and pass with Dipping Sauce.

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.

VEGETABLE STEW WITH DUMPLINGS (VEGETARIAN)

Steps:

• In a large dutch oven, saute the onion in olive oil over med. heat for approximately 5 mins or until tender.
• Add garlic and saute just until fragrant (approx. 1 min) - be careful not to burn.
• Add flour and stir unil mixed.
• Add apple cider or sherry vinegar, light brown sugar, and dijon mustard.
• Stir until combined.
• Slowly stir in broth.
• Add cinnamon, chopped carrots, and chopped potatoes.
• Bring to a boil, reduce the heat, and simmer until thickened and vegetables are tender (approx. 45 mins).
• Add frozen peas and frozen corn and cook an additional 10 mins or until cooked through.
• Taste and season with salt and pepper if desired. (Can be served at this point if not using the dumplings).
• If making the Dumplings -
• Combine Bisquick and skim milk (and fresh herbs if desired) in mixing bowl and stir until combined and soft dough forms.
• Drop by rounded teaspoons into hot stew.
• Cover and cook until done (approx. 10 mins).
• You may need to turn your dumplings in order to cook evenly about 1/2 way through - especially if they are large.

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.