Dumplings are one of our favorite foods. For a stuffing, these are packed with a sautéed vegetable mixture. You’ll have a vegan dinner right off the stove, pan-fried until golden brown. Although it may appear difficult to prepare, we guarantee you will not regret opting for a homecooked meal over takeout. You can rely on us.
DOUGH Ingredients
2 1/ 4 teaspoons 1 3/4 cup all-purpose flour (1 packet) dry yeast that is active
1 tbsp sugar 1 tbsp olive oil
2/3 cup nondairy milk, warmed
FOR THE COMPLETION
2 tablespoons olive oil
2 teaspoons thinly sliced ginger, plus more minced
3 minced garlic cloves
7-8 mushrooms, softened and thinly sliced
4 cups cabbage, thinly shredded
2 tbsp of soy sauce
2 tbsp stir fry sauce
1 teaspoon granulated sugar
1 cup chopped kale 1 teaspoon white pepper
Salt
Sesame seed oil
chopped scallions
1 carrot, finely diced
METHOD
STEP 1 : Make the dough: In a mixing bowl, combine the flour, yeast, and sugar, then add the wet ingredients. Knead the mixture with a dough hook until a soft dough forms. Turn the dough out onto a floured surface and knead for 4-5 minutes, or until the top is smooth. Allow the dough to rest in a covered basin for 30 minutes.
STEP 2: Prepare the filling: Meanwhile, heat the oil in a skillet. Sliced ginger, mushrooms, and garlic should be sautéed until aromatic. Cook for 2 minutes, then add the cabbage, soy sauce, stir fry sauce, and sugar. Spoon the mixture into a bowl. Continue to sauté the kale with a little oil and salt, then add it to the cabbage combination along with the sliced scallions, minced ginger, carrot, and sesame oil drizzle.
STEP 3: Roll the dough into a log on a floured surface to form the buns. Dividing the log into 20-25 pieces, roll each one into a ball. Take 1 ball of dough and gently flatten it with your palm. Roll it out to a 3-inch circle, thicker in the center, with a rolling pin. Place a heaping tablespoon of filing in the center of the dough and pleat to seal.
STEP 4: In a pan, heat a drizzle of oil. Pan fried the buns sealed side down for 30 seconds, or until the underside turns light golden. Slowly pour in enough predicament to hide about one-third of the buns, cover the pan, and reduce the warmth to medium-low. Cook until all of the water has been absorbed.
