Veggie Dumplings Recipe

Make dough

In a bowl combine 2 cups all-purpose flour and 1 tsp salt. Gradually add 3 tbs hot water and 1 tbs vegetable oil, stirring until a shaggy dough forms. If needed add up to 1 tbs more hot water to bring it together. Turn onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Cover with a damp towel and rest 30 minutes.

Prepare filling vegetables

While dough rests, heat a nonstick skillet over medium heat with 1 tbs neutral oil. Add grated carrot, shredded cabbage and chopped shiitake mushrooms and cook 4–5 minutes until softened and most moisture has evaporated. Remove to a bowl and allow to cool slightly.

Combine filling

To the cooled vegetables add crumbled pressed tofu, sliced scallions, 1 tbs grated ginger, 2 minced garlic cloves, 2 tbs soy sauce, 1 tsp sesame oil, 1 tsp salt, 1 tsp ground black pepper and 1 tbs cornstarch. Mix thoroughly—cornstarch will bind as it rests. Taste and adjust seasoning; set aside.

Form wrappers

Divide rested dough into 24 equal pieces (about 1 tablespoon each). Roll each piece into a small ball, then flatten and roll into 3- to 3.5-inch thin rounds, dusting lightly with flour to prevent sticking. Keep rounds covered with a damp towel so they don't dry out.

Fill and seal dumplings

Place about 1 tablespoon of filling in the center of each wrapper. Dip a finger in water and moisten the wrapper edge; fold and pleat or press to seal, making sure there are no air pockets. Place finished dumplings on a lightly floured tray, covered with a towel.

Pan-fry and steam (potsticker method)

Heat a large nonstick skillet over medium-high heat and add 2 tbs vegetable oil. Arrange dumplings in a single layer, flat side down, leaving space between. Fry 2–3 minutes until bottoms are golden brown. Carefully add 1/2 cup water to the pan and immediately cover with a tight-fitting lid. Reduce heat to medium-low and steam 5–6 minutes until wrappers are translucent and filling is hot. Remove lid and cook 1 more minute to crisp bottoms again. Transfer dumplings to a plate and keep warm. (Alternatively, boil or steam exclusively if you prefer no sear.)

Rinse 1 cup jasmine rice under cold water until water runs clear. In a small saucepan combine rinsed rice, 1 cup coconut milk, 1/2 cup water, 1/4 tsp salt and 1/2 tsp sugar. Bring to a gentle boil, then reduce heat to low, cover and simmer 12–15 minutes until liquid is absorbed and rice is tender. Turn off heat and let rest, covered, 10 minutes. Fluff with a fork before serving.

Make the broth: In a medium pot heat 1 tbs coconut or neutral oil over medium heat. Add 2 tbs red curry paste and sauté 30–45 seconds until fragrant. Add 2 minced garlic cloves and 1 tbs grated ginger and cook 30 seconds. Pour in 3 cups vegetable broth and 1 cup full-fat coconut milk, stirring to combine. Add 2 tbs soy sauce, juice of 1 lime, 1 tsp brown sugar, 1 kaffir lime leaf (if using) and 1 tsp fish sauce or extra soy if using. Bring to a gentle simmer and cook 6–8 minutes to let flavors marry. Season with 1/2 tsp salt if needed. Remove kaffir leaf before serving.

Finish broth and plate: Stir in chopped cilantro and taste; adjust acidity with more lime juice if desired. Keep broth hot until ready to serve.

To serve, spoon 1/2 cup coconut rice into shallow bowls. Arrange 4–6 dumplings (depending on size) beside or atop the rice. Ladle 1 to 1 1/2 cups hot coconut & red curry broth around the rice and dumplings so the dumplings sit partially in the broth. Garnish with extra cilantro, thinly sliced red chili if using, and lime wedges on the side.

Serve immediately while broth is hot and dumplings are fresh. Leftover dumplings can be stored airtight and reheated by pan-searing with a splash of water and a lid to re-steam.