Healthy Recipes

Homemade vegetable Dumplings by Follow us for Daily vegan recipes INGREDIENT…

Homemade vegetable Dumplings by plantifullybased
Follow us vegadishes for Daily vegan recipes

Dumpling Dough
2 1/2 cups all purpose flour
3/4 cup boiling water
1/4 tsp salt
1/3 block firm or extra firm tofu, cubed
1 carrot, cubed
5 green onions, chopped
1 cup cabbage of choice (napa, shredded blend) I used one from Trader Joe’s
1 cup of kale
1/2 tsp ground ginger
1/2 tsp sesame oil
1 tbsp soy sauce
Dipping Sauce
1/4 cup soy sauce
1/4 cup water
1/8 cup maple syrup
1/2 tsp rice vinegar
1/2 tbsp garlic powder
Pinch of red pepper flakes
1 tbsp sesame oil
1/2 cup water


Begin by preparing the dumpling dough. Add all ingredients into a bowl and mix until you get a shaggy dough. Mix with chopsticks or a spoon, the dough will be hot since the water is boiling.

Once the dough cannot be combined in the bowl anymore, flour your surface and pour dough out onto it. Using your hands knead the dough for about 10 minutes. Until you are able to form a smooth ball. This dough is very tough and requires some extra love and attention.

Then we are going to take the dough ball cut it into 2 halves. Form those halves into a bagel shape. Cover them and set aside for 20 minutes.

While those rest take all of your vegetables and tofu and cut them up. I made everything very small and bite size you don’t want anything to be too big.

In a pan on medium heat add in the sesame oil, allow to heat up and then add in vegetables and tofu. Add soy sauce and ginger powder and mix around. Cook for about 5-10 minutes until everything is wilted, tofu is slightly browned and carrots are softened.

When ready take the “bagel” and cut in half. Line the two log shapes up and cut into 6 pieces. Then line up 3 and 3 so you will now have 4 rows of 3. Cut those in half one more time resulting in 24 dough cubes. IF YOUR CUBE SEEMS VERY SMALL feel free to combine two of them. Repeat with the other “bagel.” Once you have all your cubes set them to the side and cover to prevent them from drying out. *Recipe continues in comment

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