Vegan Dumplings (10 Each) Recipe
Filled with a carefully-balanced mixture of glass noodles, bok choy, dried bean curd, and shiitake mushrooms. Freshly squeezed spinach juice is rolled into our signature dumpling skin to give these savory dumplings their vibrant, verdant hue.
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Ingredients
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Dumpling Filling
Method
Dumpling Assembly
Prepare the Filling
In a large bowl, combine the glass noodles (cooked according to package instructions), bok choy, dried bean curd, shiitake mushrooms, soy sauce, sesame oil, garlic, ginger, salt, and pepper. Mix well until all ingredients are evenly incorporated.
Make the Dumpling Skin
In a separate bowl, mix 2 cups of all-purpose flour with fresh spinach juice (from about 1 cup of spinach blended with water and strained) until a dough forms. Knead the dough for about 5 minutes until smooth. Cover and let it rest for 30 minutes.
Form the Dumplings
Divide the dough into small balls (about the size of a golf ball). Roll each ball into a thin circle, about 3 inches in diameter. Place a spoonful of filling in the center of each circle. Fold the dough over the filling to create a half-moon shape and pinch the edges to seal. Ensure there are no air pockets.
Cook the Dumplings
Steam the dumplings in a steamer basket lined with parchment paper for about 10-12 minutes until the dough is translucent and cooked through. Alternatively, you can pan-fry them in a little oil for 3-4 minutes on each side until golden brown.
Serve
Serve the dumplings hot with soy sauce or your favorite dipping sauce.