Vegan dumplings are delicious food for vegans who love dumplings. There are many combinations of vegan dumpling fillings. You may adjust the fillings according to your preference.
How to store dumplings
Method 1: Spread dumplings on a plate, put it in the refrigerator and freeze it for about 20 minutes. And then put the dumplings in a bag and seal it. And put it in the frozen layer to store.
Method 2: Put cooked dumplings in cold water and immediately pick them up, then dry them. After cooling, store them in the refrigerator.
Dumpling dipping sauce
Chinese garlic sauce or chili oil is a good choice to serve with the vegan dumpling.
Vegan dumplings recipe
You’ll need:
For the dumpling wraps:
300g flour
150g clear water
1/3 teaspoon salt
Starch
For the filling:
4 mushrooms
1 carrot
1 ginger, chopped
100g Bamboo shoot
10 black fungus
2 taros
250g white beech mushrooms
2 green peppers
100g lotus root
How to make vegan dumplings
How to make dumpling wrappers
1. Mix the flour with water and salt in a bowl. And knead the dough until smooth. Set aside for 30 minutes.
2. Sprinkle a little starch on the workbench and divide the dough in half. Press dough flat with your hands, and sprinkle a little starch on the dough. Roll up the dough with a rolling pin and flatten it back and forth.
3. Sprinkle some starch on the dough, and then use a circular mold to press the dumpling wrappers into the dough.
How to make dumpling filling
1. Cut the taro into pieces and cook. Cool and mash it into the mud.
2. Cut white beech mushrooms, bamboo shoot, black fungus, lotus root and green peppers into small pieces. And mix them in a bowl. Add the salt, soy sauce, sesame oil and Sichuan pepper oil in the bowl and mix well.
How to wrap dumplings
Put a spoonful of filling in the middle of the dumpling wrap and shape the dumpling wrap.
How to cook dumplings
Heat a wok with clear water until boiling, add dumplings and continue to cook until boiling. Then add 1/2 bowl of clear water and continue to cook it until boiling.
Repeat the action of adding and boiling water 3 times. When all the dumplings are floating on the water, turn off the fire and transfer them on a plate. Serve.
Vegan Dumplings
Ingredients
For the dumpling wraps:
- 300g flour
- 150g clear water
- 1/3 teaspoon salt
- Starch
For the filling:
- 4 mushrooms
- 1 carrot
- 1 ginger chopped
- 100g Bamboo shoot
- 10 black fungus
- 2 taros
- 250g white beech mushrooms
- 2 green peppers
- 100g lotus root
Instructions
HOW TO MAKE DUMPLING WRAPPERS
- Mix the flour with water and salt in a bowl. And knead the dough until smooth. Set aside for 30 minutes.
- Sprinkle a little starch on the workbench and divide the dough in half. Press dough flat with your hands, and sprinkle a little starch on the dough. Roll up the dough with a rolling pin and flatten it back and forth.
- Sprinkle some starch on the dough, and then use a circular mold to press the dumpling wrappers into the dough.
HOW TO MAKE DUMPLING FILLING
- Cut the taro into pieces and cook. Cool and mash it into the mud.
- Cut white beech mushrooms, bamboo shoot, black fungus, lotus root and green peppers into small pieces. And mix them in a bowl. Add the salt, soy sauce, sesame oil and Sichuan pepper oil in the bowl and mix well.
HOW TO WRAP DUMPLINGS
- Put a spoonful of filling in the middle of the dumpling wrap and shape the dumpling wrap.
HOW TO COOK DUMPLINGS
- Heat a wok with clear water until boiling, add dumplings and continue to cook until boiling. Then add 1/2 bowl of clear water and continue to cook it until boiling.
- Repeat the action of adding and boiling water 3 times. When all the dumplings are floating on the water, turn off the fire and transfer them on a plate. Serve.
Bonnie Clark
Hi! Thanks for the recipe. My husband raved about it. It tasted and smelled wonderful, and it is definitely going in my recipe box for the future.
Mia Collins
I made this last night and it was delicious! My husband loved it too!!