Simple Vegan Dumplings Recipes

VEGAN DUMPLINGS

Steps:

• Weigh the flour and baking powder into a bowl.
• Stir through the suet.
• Season well with salt and pepper, then add the parsley and thyme (if using).
• Add water a little at a time - just enough to bring it together into a dough.
• Divide the dough into 6 sections and roll each into a round ball.
• Place the dumplings in your stew or casserole, and press down until half-submerged in the liquid. Cover with a lid and cook on the hob or oven for 25-30 minutes until well risen and fluffy.
• If you want to brown your dumplings a little on top, you can put the casserole dish under a hot grill for a minute or two. Serve immediately.

SIMPLE VEGAN DUMPLINGS

Steps:

• Heat sesame oil in a large saute pan over medium heat.
• Add carrots, cabbage, and mushroom along with a large pinch of salt and pepper.
• Cook, stirring frequently, for 6-8 minutes or until the liquid from the veggies has been released and begins to evaporate.
• Add green onion, garlic, ginger, and soy sauce along with a pinch of salt and pepper.
• Cook for an additional minute. Then transfer the filling to a bowl and pop it in the fridge for about 10 minutes to cool completely.
• While the filling is cooling, combine dipping sauce ingredients and set aside.
• To assemble dumplings, wet the entire edge of the wrapper with water and add about a tablespoon of filling into the center of the wrapper.
• Fold the wrapper in half, creating a half-moon shape. Gently pat the bottom of the dumpling on the countertop to make sure it stands by itself.
• Continue with remaining filling until all 34 dumplings are complete.
• Heat 3 tablespoons olive oil in a large saute pan over medium heat.
• Saute dumplings in a batch of 7-8 depending on how large your pan is.
• Cook dumplings for 2 minutes or until a dark golden-brown crust forms on the bottom of the dumplings.
• Pour in 1/4 cup of water, cover pan, and let the dumplings steam for 2-4 minutes or until the water has evaporated.
• Remove the lid and allow the dumplings to get crisp on the bottom again.
• Garnish with cilantro, green onion, and sesame seeds. Serve with dipping sauce and enjoy!

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.