Vegan Dumplings 水餃

Directions

1. Using a food processor, process the Chinese cabbage, mushrooms, and carrot together until fine.

2. Transfer the vegetable mixture to a large pot on medium heat. You can add a tablespoon of cooking oil if you like, but it is not necessary. Add a good pinch of salt and cook for about 5-8 minutes, until some water is released from the

vegetables.

3. Transfer the vegetable mixture into a strainer and strain the liquid out (we want our stuffing to be quite dry!). Let it cool for at least 15 minutes.

4. I recommend making the sauce while the stuffing is cooling. Combine a few cloves of minced garlic, minced ginger, chopped green onions into a bowl. Add 1 part vinegar and 1 part soy sauce (adjust ratio to taste, usually I like mine a little more vinegary). Add a small spoonful of sesame oil and mix. Making the sauce in advance and letting it marinate will give it a stronger flavour. I recommend making this while the stuffing is cooling, but earlier is okay too.

5. Once the stuffing is cooled, it is time to season it! Add 1 tablespoon of soy sauce, 1 tablespoon of sesame oil, and a few dashes of 5 spice powder. You can add more soy sauce/spices if you want a stronger flavour.

6. When your stuffing is ready, you can wrap your dumplings! Take one piece of dumpling skin and add 1 small spoonful of stuffing. Pinch the top together as demonstrated in the lesson. Using less stuffing makes it easier to wrap them. Also, try to pinch the seams tight to prevent any gaps at the top of the dumpling.

7. There are a few ways to cook your dumplings:

a. Boiling – Add your dumplings to a pot of boiling water and boil for about 1-2 minutes (approximate!!). Typically, when the dumplings begin to

float, that is a good indicator that they are done. Since these are fresh veggie dumplings, they may begin to float quickly. We already pre-

cooked the stuffing, so once the skin is cooked, they are ready.

b. Steaming – If you don’t have a traditional bamboo steamer basket, you can just use a regular metal steamer and add parchment paper

underneath it (I would recommend cutting a few holes into the paper so steam can go through). Steam for about 6-8 minutes (approximate!!)

until the skin is cooked.