Handmade vegan dumplings
Long |
Preschool, Toddler
Looking for a meat-free alternative to the pork dumpling? Try this delicious vegan recipe, which uses traditional Chinese ingredients and flavours that can be enjoyed by all!
For dumpling wrappers:
- 250g plain flour (high-gluten flour makes the wrapper chewier)
- 10ml vegetable oil
- 5g salt
- 100ml of warm water (approx. 50 degrees)
For vegan filling:
- 3 cups of shredded eggplant
- 1.5 cups shredded capsicum
- 1 cup tofu
- 1 cup shredded black fungus
For seasoning:
- 2 x tsp. soybean sauce
- 1 x tsp. salt
- 1 x tsp. Chinese prickly ash (also known as Sichuan pepper)
- 3 x tsp. vegetable oil
Method:
To make the dumpling wrappers:
- Mix all your dumpling wrapper ingredients together and knead dough for approx. 5 minutes.
- Cling wrap it and leave it to rest for 10 minutes.
- Place a bit of flour down to avoid sticking and knead again for another 3 minutes
- Cling wrap and leave for another 5 minutes
- Take out the dough, cut parts of it off vertically, and knead this into a cylinder.
- Cut the cylinder into small pieces and press these flat with your palm
To make vegan dumplings:
- Mix all of the vegan fillings together with all of the seasoning ingredients in a bowl.
- Use your hand or a big spoon to mix small amounts of the mixture into your dumpling wrappers.
- Seal the dumpling by pressing the two open ends together and forming a ‘boat’ shape.
