01/24/2024Starters - Tofu, legumes and seitan - Main courses

Vegan Dumplings

Name: Vegan Dumplings
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 2 servings
Cuisine: Vegan
Ingredients: 2 carrots; 0.25 white cabbage; 0.5 leek; 20 g fresh ginger; 2 clove garlic; 2 tbsp toasted sesame oil; 80 g textured soy protein; 60 mL teriyaki sauce; 225 mL water; 1 pinch salt; 375 g all-purpose flour; 3 tbsp peanut butter; 60 mL water; 2 tbsp toasted sesame oil; 2 tbsp soy sauce; 1 tbsp maple syrup; 2 tbsp lemon juice; 80 mL olive oil; 3 bird's eye chili; 10 g fresh ginger; 1 pinch salt

Asian cuisine For hosting Autumn / Winter Blender-free Oven-free

For: 2 servingsDifficulty: HardPreparation: 45 minCooking: 25 min

On those nights when I make dumplings, it’s a whole event, okay? 😅 It's my typical self-care evening: cocktail, music, movie... Since it takes a bit longer to prepare than an everyday meal, I really associate it with having an amazing, relaxing night ✨ For this filling, I used carrots, cabbage, and leek, but you can pretty much use whatever veggies you have in your fridge. This one includes ginger, garlic, soy protein, and teriyaki sauce 😍

Servings

Ingredients

Cups

-carrots 2
-white cabbage 0.25
-leek 0.5
-fresh ginger 20 (g)
-garlic 2 (clove)
-toasted sesame oil 2 (tbsp)
-textured soy protein 80 (g)
-teriyaki sauce 60 (mL)

Dumpling Dough

-water 225 (mL)
-salt 1 (pinch)
-all-purpose flour 375 (g)

Peanut Sauce

-peanut butter 3 (tbsp)
-water 60 (mL)
-toasted sesame oil 2 (tbsp)
-soy sauce 2 (tbsp)
-maple syrup 1 (tbsp)
-lemon juice 2 (tbsp)

Chili Oil

-olive oil 80 (mL)
-bird's eye chili 3
-fresh ginger 10 (g)
-salt 1 (pinch)

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Steps

Prepare the stuffing: peel the carrots and dice the vegetables finely. Peel the ginger and garlic, and grate them.
In a skillet, heat the sesame oil and sauté the garlic and ginger until golden. Add the soy protein with 150 mL of water and the teriyaki sauce, then cook until the water is fully absorbed. Add the vegetables and stir-fry for about 15 minutes. Let cool.
Prepare the dumpling dough: mix the lukewarm water and salt, then pour it over the flour. Knead for 3-4 minutes, then let the dough ball rest for 20 to 30 minutes.
Meanwhile, prepare the peanut sauce: mix all the ingredients together.
Prepare the chili oil: heat the oil in a small saucepan. When it's hot, add the sliced chilies, chopped ginger, and salt. Set aside.
Cut the dumpling dough into segments of about 20g each. Roll out each small piece very thinly. Fill each dough piece with a spoonful of filling, then fold and seal to form the dumpling. Repeat this process for all the dough.
Cook the dumplings either in a steamer for 6-7 minutes or in a pan: heat a spoonful of oil in a pan, add the dumplings, then deglaze with a bit of water and cover with a lid. Continue cooking covered for 6-7 minutes!
Serve the sauce at the bottom of the plates, add the dumplings, then some chili oil 😍