CHINESE VEGAN DUMPLINGS RECIPES

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VEGETARIAN CHINESE DUMPLINGS | ASIAN INSPIRATIONS



Vegetarian Chinese Dumplings | Asian Inspirations image

We're sharing an easy-to-prepare no-meat Chinese dumplings. Try this Vegetarian Chinese Dumplings. Recipe by Asian Inspirations.

Provided by AsianInspirations

Total Time 50S

Prep Time 20S

Yield Crowd

Number Of Ingredients 21

1 packet Chinese dumpling (jiaozi) pastries
1 cup firm tofu (mashed)
½ cup vegan mince (rehydrated)
1 brown onion (finely chopped)
4 shiitake mushrooms (rehydrated, finely chopped)
½ cup spinach (finely chopped)
1-3 spring onions (finely chopped)
2 tbsp cornflour
2 tbsp soy sauce
1 tbsp Shaoxing wine
2 tsp ginger (grated)
Extra ginger (finely julienned, for serving)
2 tsp sesame oil
Salt & pepper (to taste)
Cooking oil
2 tbsp soy sauce
2 tbsp vinegar
1 tbsp sugar
1 tbsp sesame oil
¼ cup dried chilli flakes
½ cup cooking oil

Steps:

  • To Prep To make the chilli oil, place the dried chilli flakes in a heatproof bowl. Heat oil gently in a saucepan. Take off heat for about 30 secs and then pour over chilli flakes. Leave to cool. To Cook Heat 2 tbsp of oil in frying pan and sauté onion and shiitake mushrooms until onion turns translucent. Add spinach and cook to remove any excess liquid. Remove from heat and mix with the mashed tofu, vegan mince, cornflour, soy sauce, Shaoxing wine, grated ginger, sesame oil, and salt and pepper to combine. Place filling in the middle of pastry, slightly wet one half the pastry with a little bit of water, then fold pastry in half to enclose the filling and then crimp the pastry according to your style. Heat 2 tbsp of cooking oil in a non-stick frying pan. Add about 15 dumplings to the frying pan at a time. Cook on medium-low heat for 1-2 mins until base of the dumplings are golden brown. Add ½ cup hot water, cover with lid and cook until all the liquid is absorbed. Remove lid and cook until the bases crisp up. Serve with the dipping sauce, julienned ginger and chilli oil. Note: To boil the dumplings, place dumplings in boiling water until they float to the surface. Add a cup of cold water and bring to boil. Remove dumplings from water and serve.

VEGETARIAN STEAMED DUMPLINGS RECIPE | ALTON BROWN | FOOD ...



Vegetarian Steamed Dumplings Recipe | Alton Brown | Food ... image

Provided by Alton Brown

Categories     appetizer

Total Time 1 hours 2 minutes

Prep Time 50 minutes

Cook Time 12 minutes

Yield 35 to 40 dumplings

Number Of Ingredients 16

1/2 pound firm tofu
1/2 cup coarsely grated carrots
1/2 cup shredded Napa cabbage
2 tablespoons finely chopped red pepper
2 tablespoons finely chopped scallions
2 teaspoons finely minced fresh ginger
1 tablespoon chopped cilantro leaves
1 tablespoon soy sauce
1 tablespoon hoisin sauce
2 teaspoons sesame oil
1 egg, lightly beaten
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Bowl of water, plus additional water for steamer
35 to 40 small wonton wrappers
Non-stick vegetable spray, for the steamer

Steps:

  • Preheat the oven to 200 degrees F.
  • Cut the tofu in half horizontally and lay between layers of paper towels. Place on a plate, top with another plate, and place a weight on top (a 14-ounce can of vegetables works well). Let stand 20 minutes. After 20 minutes, cut the tofu into 1/4-inch cubes and place in a large mixing bowl. Add the carrots, cabbage, red pepper, scallions, ginger, cilantro, soy sauce, hoisin, sesame oil, egg, salt, and pepper. Lightly stir to combine.
  • To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the tofu mixture in the center of the wrapper. Shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.
  • Using a steaming apparatus of your choice, bring 1/4 to 1/2-inch of water to a simmer over medium heat. Spray the steamer's surface lightly with the non-stick vegetable spray to prevent sticking. Place as many dumplings as will fit into a steamer, without touching each other. Cover and steam for 10 to 12 minutes over medium heat. Remove the dumplings from the steamer to a heatproof platter and place in oven to keep warm. Repeat until all dumplings are cooked.

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