Homemade Vegan Dumplings
Making Dumplings at home is not only extremely delicious but also super fun! We like to make dumplings when we have friends over: you will get a lot of laughs from the different kind of dumpling making skills and you can really change the filling depending on people’s tastes and preferences. Making dumplings is also a great family activity and your kids will love it.
Today we decided to make Vegan Dumplings with a vegetable base, we decided not to add tofu but you can really always add and remove whatever you choose. The recipe also calls for Shiitake Mushrooms because we love them and think they are perfect for dumplings but you can add any other type of mushrooms. That’s the beauty of homemade dumplings, you can really make them however you want with the ingredients you prefer.
Prep Time: 45 Minutes
Cooking Time: 30 Minutes
Ingredients for around 24 Dumplings:
Shiitake Mushrooms - 60 g
Carrots - 80 g
Leek - 1/2 a stick
Red Cabbage - 200 g
Scallion - 200 g
Garlic - 3 cloves
Ginger - 3 Tbsp.
Chives - 50 g
All-purpose Flour - 500 g
Warm Water - 300 mL
Soy Sauce - 2 Tbsp.
Sesame Oil - 2 Tbsp.
Salt & Pepper
Sauces you can use:
Soy Sauce
Sichuan Sauce
Sriracha Sauce
Garlic Sauce
Preparation:
First of all we will start making the dumpling base. Mix the flour, 1 teaspoon of salt, and the warm water in a bowl.
Once the mixture is homogenous you can prepare an area to knead your dough - make sure you flour your work surface in order for the dough not to stick.
Divide the dough into 3/4 parts in order to make your job easier.
Start with the first one, roll the dough until you get a thin layer (2/3 mm). Now we work with either a glass or a round cookie cutter and cut out circles from the rolled dough.
Put the “ready* round dumplings in a plate or on a floured surface (make sure they don’t stick to each other)
Repeat this step with the remaining pieces of dough until you have made all the round dumpling wrappers.
Now we work on the filling: combine the leek, red cabbage, scallion, garlic, ginger, chives, soy sauce and sesame oil in a bowl and mix. Add some salt and pepper.
Combine the cabbage, green onions, garlic, ginger, soy sauce, and sesame oil in a medium bowl and mix until well-incorporated.
Take the mushrooms and carrots and cook in a pan for around 3 minutes (they don’t have to be fully cooked only golden).
Combine the carrots and mushrooms with the leek and cabbage mixture and mix well.
Now you will be making the dumplings! Take around one tablespoon of filling and put it in the middle of the dumpling wrappers you made earlier. Wet your fingers and make sure all the outside part of the dumpling is moist (this way it will close better). Fold the dumpling together and pleat the edges to close them. You will see you can make many shapes and forms and you can have fun going crazy with them. You will also realize if you are putting too much/too little water to close the dumplings as they will either be dry and not sticking well or too wet.
Now it’s time to cook the dumplings - cook them in a pan over medium heat and make sure all 3 sides are brown (turning them all the time). Once you feel like all sides are equally brown add half a glass of water and cover them with a lid. Let the dumplings cook for around 5/6 minutes, until the water has evaporated and they are cooked.
Take them out of the pan and serve them with sauce.
Enjoy!