Dumplings Love them! Yet another experiment of mine as I love vegan food and love to share recipes with you guys. Today I have made homemade Dumpling Wrappers which are vegan and stuffed with healthy veggies. I tried them for the first time and they tuned out so scrummy that now I can eat these dumplings every single day.
Things to keep in mind
While making Dumpling Wrappers, you need to be very careful about some things. You can use the store brought Vegan Gyoza Wrappers. You just have to roll out the dough thinner which is made of flour, a pinch of salt and hot water. Make the dough smoother, roll them and cut the circles out by using a cookie cutter or a glass.
Moving on to the vegetable filling, it is really easy to make you can use any vegetables that you like. I like cabbage, carrots, onions, leek, mushrooms I used them all adding some seasonings to them. You can also use tofu, lentils, chickpeas, and beans if you follow a plant-based diet. If you want the filling to be spicy you can simply add sambal oelek.
Now while folding the Gyoza, you just have to fill the veggies of each circle and fold them into a crescent. I just take both sides together and seal them. You can shape them in any way (shape doesn’t matter, they will taste the same)
Ingredients
For Vegan Dumpling wrapper
- Flour
- Starch
- Hot water
- Cornstarch
For Vegetable filling
- 1-2 tbsp Sesame oil
- 2 cloves Garlic minced
- 1 tbsp Ginger minced
- 1 Diced onion
- 100 g Shredded carrot
- 200 g mushrooms
- Stick leek
- 200 g cabbage
- 2 tbsp soya sauce
- 1 tbsp rice vinegar
- Salt and pepper
- 1 tbsp sambal oelek (optional)
For Dipping Sauce
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp agave syrup
- 1/4 tsp sesame oil
- Sambal oelek
For Garnishing
- Spring onions
- Toasted sesame seeds
Steps to cook
For Dumpling wrappers
- To prepare the dough, mix salt and flour by using the hot water. After stirring it well, transfer the mixture to a flat surface and rub with hands until the dough gets smooth. Form a ball, and refrigerate for about 30 minutes.
- After 30 minutes divide the dough into two pieces. Dust the working surface with some cornstarch so that the dough doesn’t stick to the surface and roll the dough into 2mm thick.
- Cut the circles using a cookie cutter or a glass. Remove the trim and roll out again to make some more circles.
- Dust the wrappers with cornstarch before stacking them or they will stick together.
For veggie filling
- Heat the oil in a large pan and chop the vegetables.
- Add mushrooms, onions, and carrots and fry them for few minutes until they turn brown. Add leek and cabbage with some salt and cook until the veggies get soft and cooked thoroughly. Stir occasionally and add a little water if needed. At last add garlic, ginger and some seasonings to add flavour.
- Keep them aside to cool.
For folding gyoza
- Heat some oil in a pan. Add the gyoza and fry for some minutes until the bottom gets brown. Pour some water in and cover it with a lid.
- Steam it until the water gets evaporated.
For dipping sauce
- Mix all the ingredients
- Sprinkle the gyoza with sesame oil and chopped spring onions.
- Garnish well and enjoy
Photo Credit and Inspiration @vegan.vitamin
Ingredients
- For Vegan Dumpling wrapper
- Flour
- Starch
- Hot water
- Cornstarch
- For Vegetable filling
- 1-2 tbsp Sesame oil
- 2 cloves Garlic minced
- 1 tbsp Ginger minced
- 1 Diced onion
- 100 g Shredded carrot
- 200 g mushrooms
- Stick leek
- 200 g cabbage
- 2 tbsp soya sauce
- 1 tbsp rice vinegar
- Salt and pepper
- 1 tbsp sambal oelek (optional)
- For Dipping Sauce
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp agave syrup
- 1/4 tsp sesame oil
- Sambal oelek
- For Garnishing
- Spring onions
- Toasted sesame seeds
Instructions
For Dumpling wrappers
- To prepare the dough, mix salt and flour by using the hot water. After stirring it well, transfer the mixture to a flat surface and rub with hands until the dough gets smooth. Form a ball, and refrigerate for about 30 minutes.
- After 30 minutes divide the dough into two pieces. Dust the working surface with some cornstarch so that the dough doesn’t stick to the surface and roll the dough into 2mm thick.
- Cut the circles using a cookie cutter or a glass. Remove the trim and roll out again to make some more circles.
- Dust the wrappers with cornstarch before stacking them or they will stick together.
For veggie filling
- Heat the oil in a large pan and chop the vegetables.
- Add mushrooms, onions, and carrots and fry them for few minutes until they turn brown. Add leek and cabbage with some salt and cook until the veggies get soft and cooked thoroughly. Stir occasionally and add a little water if needed. At last add garlic, ginger and some seasonings to add flavour.
- Keep them aside to cool.
For folding gyoza
- Heat some oil in a pan. Add the gyoza and fry for some minutes until the bottom gets brown. Pour some water in and cover it with a lid.
- Steam it until the water gets evaporated.
For dipping sauce
- Mix all the ingredients
- Sprinkle the gyoza with sesame oil and chopped spring onions.
- Garnish well and enjoy
