Vegan Dumplings
Dumpling wrappers stuffed with delicious filling
Equipment
- Non-stick frying pan
Ingredients
- 300 gr of pre-made dumplig wrappers;
- 170 gr of crumbled smoked tofu;
- 100 gr canned brown lentils drained of water;
- 40 gr of ground walnuts (or almonds);
- 150 gr of chopped champignons into small pieces;
- 120 gr of chopped leek;
- 2 tbsp. of oil;
- a pinch of salt;
- 3/4 tsp. of ground black pepper;
- 1 vegetable broth cube;
- between 1 and 2 dcl of water for sautéing;
- some sesame oil or another sort of oil for frying dumplings.
For the garlic sour cream sauce:
- 1 clove of finely chopped garlic;
- 150 ml thick vegan cooking cream or homemade smooth cashew cream;
- 1 tbsp. of nutritional yeast;
- 1/4 tsp. of salt;
- 1 tsp. of onion powder;
- 1/4 tsp. of ground black pepper;
- 1 tbsp. of lemon juice.
Additional:
- some toasted and black sesame seeds to serve with dumplings;
- a bit of fresh basil, chili sauce and chili flakes for decoration.
Instructions
- Mix all ingredients for the sour cream sauce together into a smooth cream. Set aside.
- Sauté leek with oil and a pinch of salt for 3 min. Add champignons and keep sautéing until most of the liquid is evaporated. Add crumbled tofu, walnuts and lentils and stir well. Add some water and keep sautéing for a couple of minutes until all liquid is gone/evaporated. Season with pepper and let it cool down.
- Take a piece of round shape dumpling wrapper, place some filling in the center. With a wet finger drop a bit of water over the whole round edge of wrapper dough, then fold the dough on half and stick together it's edges. Now fold the edge a couple of times on a couple of places by pressing the wrapper dough with a finger. Repeat this step with the rest wrappers.
- Warm up a large non-stick frying pan, add oil and place dumplings in it. Let the dumplings fry for 1min.or 2 min. on high a temperature, then remove from the stove and add a little bit of water (just so it covers the bottom of pan). Cover the pan with a lid (or aluminium foil) and simmer over high temperature shortly until all liquid is gone. Let dumplings fry until golden in colour, then flip them and fry on the other side until golden brown colour. Serve warm dumplings with lots of toasted sesame seeds and with garlic sour cream sauce. Decorate with fresh basil, chili sauce and chili flakes.