Vegan
Are you guys ready for the second instalment of dumpling month?! I know I’m ready. This time round I tried to channel my absolute favourite dumplings from a local Chinese restaurant. Every time we go there I go a little bit cray cray over them. They’re full of vegetables and mushrooms, which makes them kind of…meaty? That sounds gross, but you know what I mean. They’re hearty!
This time did the moneybag shape, which worked well and was super easy to store and steam. Plus it was faster than the crimping method in last week’s spinach and tofu dumplings, which was helpful. I was inspired by Smitten Kitchen‘s recipe to use a mix of seasonal vegetables, so you can kind of add what you like to these. I used a mix of fresh pea, cabbage, spinach, mushroom and tofu. This time round I lightly stir-fried the vegetables first before putting them in the dumplings. This made the flavours much more intense and tasty so I will definitely keep doing this step.
For the sake of experiment (code for laziness) this time round I didn’t make my own dough, I bought some pre-made dim sum squares from the local Asian grocer. It did save a lot of time, but the dough was really hard to work with. Any moisture that got on them would disintegrate it into pieces. They did steam fine, but I think they would be too delicate for pot stickers. If you know any good brands for dumpling wrappers let me know in the comments!
This week I’m going to Splendour in The Grass music festival, so I may be a little slow with comments and questions. My third dumpling recipe will be going up some time in the week though and it’s my favourite by far! So make sure you check it out 🙂 I’m loving all the dumpling suggestions I’ve been getting so keep telling me your favourite flavours! May dumpling month never end!
One Year Ago: Lemon Berry Poppyseed Cake (gluten free)
Spring Vegetable and Mushroom Dumplings: Inspired by Smitten Kitchen
Makes about 30 dumplings
1 tsp sesame oil
1 tbsp vegetable oil
2 shallots, finely sliced
1 garlic clove, crushed
2 tsp finely chopped fresh ginger
1 cup finely shredded wombok (Chinese cabbage)
1 cup finely shredded English Spinach
1/2 cup baby peas (frozen ok)
3 large flat mushrooms, chopped finely
100g (3.5 ounces) firm tofu, chopped into small pieces
1 tbsp soy sauce
1 tbsp black vinegar
1 quantity dumpling dough or 30 bought wrappers
In a hot wok, fry the shallots, garlic and ginger in the oils until transparent. Add in the mushrooms and tofu and stir fry until slightly brown. Throw in the greens and just slightly cook. Pour off any excess liquid that comes out in the cooking process and discard.
Once the mix has cooled a little, use a spoon to put a small amount (about 3cm, 2 inches) of mixture in the centre of the wrapper. slightly wet (not too much!) the edges with a bit of water and fold the dumpling over towards you, in half. Press down the edges. Slightly wet one edge of the dumpling and fold over the front, pressing it together with the other side. Keep on a plate with baking paper whilst you make the rest of the dumplings.
To cook, place each dumpling about 1cm apart from each other in a steamer. Steam for about 5 minutes, until the skin is shiny and translucent in places. If you freeze them first you will need to cook them for longer. Enjoy! Serve with chilli and vinegar
These look wonderful!
Thanks!
Oh these are so pretty, now when you have a little time on your hands you can make them your self, without spending the extra money!! Looking forward to the third recipe!! 🙂
Thank you!
Yummy! Thanks for sharing.
Thanks!
What a great post! I just followed you to stay updated on your future posts and I look forward to them. I recently started my own vegan/political blog, so feel free to check it out and let me know what you think!
http://MannyRutinel.com
Have a great day! 😀
Thanks Manny! I’ll check your blog out 🙂
Thank you so much! Feel free to follow me on any social media site and I’ll gladly follow back 🙂
Ok sounds good 🙂
Its minus misc-and-boobity-boo here in Tasmania so dumplings, hot from the steamer, are a perfect way to ease the pain of all of this negative coldness and turn it into positive joy. Cheers for sharing this delicious recipe (and the dough in your first one) so that we can all make them without having to leave the comfort of our warm kitchens 🙂
Thanks! Nothing better than warm dumplings in cold weather 🙂
A girl after my own heart, got back home from our walk and it had gone from minus 2 to minus 3 and is showing NO signs of getting any warmer. Might stay inside and make dumplings all day I think 🙂
Wow that is seriously cold!!! Like European winter cold! Sounds perfect 🙂
Tasty looking dumplings!
Thanks!
these have to be the cutest little dumplings i have ever seen! the vegetarians in my household would definitely appreciate me making this recipe. thanks for sharing.. love it!
Thank you! Dumplings are the best vegetarian food because you don’t notice the lack of flavour or meat at all 🙂
OMG want dumplings!!!
🙂
Oh my! Now I’m going to make these too! So delicious!
Thanks!
Newest follower saying – I am SO happy I stumbled onto your blog. I am such a dumpling gal but am too lazy to make my own. Maybe I should give these a try – they look delectable.
Aw thank you! I love your blog too 🙂
Woah they look choose cute delicious bites. …
Lilli! These dumplings look amazing.. I really love how you shape them.. so professional.. Perfect!! 🙂
Aw thank you!
These are exquisite Lillian! Your pictures are so beautiful. I just came back from a dumpling class with Andrea Nguyen over the weekend. She’s the author of a book called Asian Dumplings. Your dumplings are so beautiful they could be featured in her book! Yum, yum, yum…..you are awesome!
Wow that sounds amazing! I bet she has lots of great tips! Aw thank you what a compliment 🙂
Great flavours again! They look super cute. More please!
Have a great time at Splendour in The Grass! Your dumplings look so cute and pretty 🙂 And the filling looks delicious too! I love homemade dumplings, but they always take so much longer to make than to eat haha
I totally get how mushrooms add a “meaty” dimension to veggie dishes! These look amazing! I’m going to try them out with some big cubes of ginger 🙂
Yes they would be perfect with ginger!
I adore dumplings – actually made some mushroom ones myself the other day. Very similar to your recipe – I also used fried shitake (and omitted the tofu). I never shaped dumplings this way thought, I tend to g for the pleated half-moon sort. But I must try this!