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.
Nutrition Facts : ServingSize 1 dumpling, Calories 44 kcal, Carbohydrate 6.8 g, Protein 1.4 g, Fat 1.4 g, SaturatedFat 0.2 g, Sodium 82 mg, Fiber 0.5 g, Sugar 0.6 g
VEGAN DUMPLINGS
Deliciously fluffy vegan dumplings to cook with your favourite stew or casserole. Quick and easy to make, they steam-cook in the pot. No comfort-food stew is complete without them!
Provided by Kate Ford | The Veg Space
Categories Side
Time 35m
Number Of Ingredients 6
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.
Nutrition Facts : ServingSize 1 dumpling, Calories 133 kcal, Carbohydrate 13 g, Protein 2 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 6 mg, Sodium 73 mg, Fiber 1 g, Sugar 1 g
VEGAN APPLE DUMPLINGS
A fun recipe to make for any occasion! Vegan apple dumplings make a quick and easy appetizer or excellent gift to family and friends for the holidays.
Provided by ishallbevegan
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h10m
Yield 10
Number Of Ingredients 11
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.
Nutrition Facts : Calories 227.1 calories, Carbohydrate 33.8 g, Fat 9 g, Fiber 1.3 g, Protein 2.7 g, SaturatedFat 2.4 g, Sodium 447.7 mg, Sugar 13.7 g
More about "vegan dumplings recipes"
VEGETABLE DUMPLINGS (VEGAN GYOZA / POTSTICKERS)
From biancazapatka.com
VEGAN STEW AND DUMPLINGS - MY VEGAN MINIMALIST
From myveganminimalist.com
VEGAN DUMPLINGS RECIPE - A MUST ADD TO YOUR RECIPE …
From onegreenplanet.org
10 DELICIOUS VEGAN DUMPLING RECIPES YOU NEED TO TRY …
From greenqueen.com.hk
EASY VEGAN DUMPLINGS RECIPE - MIDWEST FOODIE
From midwestfoodieblog.com
VEGAN DUMPLINGS AND VEGETABLE SOUP | FOODBYMARIA …
From foodbymaria.com
21 GLOBAL VEGAN DUMPLING RECIPES THAT PROVE GREAT …
From onegreenplanet.org
- 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.
VEGAN DUMPLINGS (VEGAN GYOZA / POTSTICKERS) - LOVING IT …
From lovingitvegan.com
5/5 (8)Total Time 2 hrs 20 minsCategory Appetizer, SidePublished 2021-09-17
TOFU PATTIES RECIPE – GERMAN VEGAN MEATBALLS - BIANCA ZAPATKA
From biancazapatka.com
APPLE DUMPLINGS (GRANDMA'S RECIPE) – A COUPLE COOKS
From acouplecooks.com
10 BEST VEGAN POTATO DUMPLINGS RECIPES | YUMMLY
From yummly.com
TOMATO SUBSTITUTES » JOYFUL DUMPLINGS VEGAN RECIPES
From joyfuldumplings.com
VEGAN PORTUGUESE CALDO VERDE "GREEN BROTH" SOUP
From peacefuldumpling.com
VEGAN DUMPLINGS - FOOD WITH FEELING
From foodwithfeeling.com
VEGAN STEW WITH DUMPLINGS - VEGAN AND OIL-FREE RECIPES
From zardyplants.com
SAVORY VEGAN DUMPLINGS FROM SCRATCH (STEAMED) | PETA
From peta.org
VEGAN CHICKEN AND DUMPLINGS • HEALTHY MIDWESTERN GIRL
From healthymidwesterngirl.com
6 DELICIOUS VEGAN DUMPLING RECIPES - ADDICTED TO VEGGIES
From addictedtoveggies.com
VEGAN POTATO DUMPLINGS (GRANDMA’S RECIPE) - BIANCA ZAPATKA
From biancazapatka.com
VEGAN DUMPLINGS | VEGNEWS
From vegnews.com
22 VEGAN THANKSGIVING RECIPES - VEGAN HEAVEN
From veganheaven.org
VEGAN DUMPLINGS WITH SPICY DIPPING SAUCE (素饺子) - RED HOUSE …
From redhousespice.com
VEGAN DUMPLINGS - FOODIES AND RECIPES
From foodiesandrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love