Vegan Whole Wheat Dumpling Recipe

Filling

1. Finely chop scallions, chives and coriander leaves

2. If using an oyster mushroom, pull a part with your hand then chop finely. If cremini or white mushrooms, chop finely - a little smaller than ¼ inch

3. Grate ginger. Press garlic. If you don’t have grater nor garlic press, just mince very finely

4. Preheat a pan. I use a seasoned cast iron pan so that I do not need to add oil. You can use non-stick or stainless pan and saute with water or use very small amount of oil

5. Add scallions, chives, garlic and ginger. Cook for a few minutes.

6. Add mushroom and stir

7. Sprinkle a pinch of salt

8. Add crumbled tofu. Keep stirring until well combined

9. Add soy sauce and rice vinegar. Mix well

10. When everything is combined well, add coriander leaves, sesame seeds, red and black pepper and stir

11. Remove from heat and set aside

How to shape dumplings

It is much easier to demonstrate on video so don’t forget to watch!

1. Dust off excess corn starch from wrapper

2. Place a wrapper on your hand and apply small amount of water on the edge of dumpling wrapper

3. Take a heaping spoonful of filling and place it on the wrapper

4. Pinch the corner with a thumb and index finger

5. Make about 5 pleats by folding and pinching the edge

6. Make sure it is sealed completely

Steaming dumplings

1. Add water to a cookware large enough to hold a steamer of your choice

2. Add a few slices of ginger, a clove of garlic and a few strips of lemon peel and bring to boil

3. Line a steamer with nappa cabbage or parchment paper. Place dumplings

4. When water is boiled carefully place a steamer into the cookware and steam for 8-10 minutes

5. Serve with dumpling sauce of your choice. Mine is listed below

Dumpling sauce

• 2 tablespoon soy sauce

• 1 tablespoon rice vinegar

• A pinch of red pepper

• ½ teaspoon each grated ginger and garlic

• Sprinkle some finely chopped scallion

Combine all and mix