Vegan Dumplings

Updated at: Fri, 29 Sep 2023 11:34:00 GMT

Step 1

To make the dumpling wrapper, place flour in a bowl and make a well in the middle. Add 1/2 tsp salt.

Step 2

Slowly pour in the hot water. Using a spatula or a pair of chopsticks, stir to mix the flour until you get a lumpy well-mixed or shaggy dough (if there are dry spots of flour in the bowl, add more water, 1 tablespoon at a time).

Step 3

Transfer flour onto a cleaned surface and knead into a rough dough.

Step 4

Cover with a damp towel and let it rest for about 5 mins.

Step 5

Then, knead the dough until a smooth top forms, about 10-12mins; rest for about 30mins.

Step 6

Bring a pot of water to boil and season with ½ teaspoon of salt and a drizzle of oil.

Step 7

Blanch cabbage for 45secs (or salt it and leave to rest 20 mins). Remove and quickly rinse them with cold water. Squeeze out all the liquid and give it a rough chop.

Step 8

Mash pressed tofu and place it into a cheesecloth bag. Wring out as much liquid as possible.

Step 9

Place chopped cabbage and tofu in a mixing bowl along with chopped scallions, carrots, and season with toasted sesame oil, salt, and white pepper, and ginger.

Step 10

When the dough is ready, dust surface with flour.

Step 11

Roll the dough it into a log and divide them into 20-24 rounds.

Step 12

Take one dough and flatten it with your palm. Using a roller, roll dough into a disk-like wrapper.

Step 13

Place a filing ball in the middle and pleat to seal.

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