Who knew dumplings were so easy to make! I've been searching for vegan dumpling wrappers for awhile now because all the ones I've come across contained egg. I finally discovered that I can purchase ones made with whole wheat and no egg from my local Asian market.
It takes a little while to get the hang of how to properly fold a dumpling. I noticed that when I added too much water to the outside edges of the wrapper, I had trouble sealing them. But after about 20 dumplings in, I started to figure out what I was doing wrong and was able to correct it.
I made them in batches of 10...steaming 10 while folding the next batch. It took me a little over an hour to make all 40 dumplings. My family really loved them and it went well along side the hot and sour soup.
Makes about 40 Dumplings
* 1/2 pound firm tofu, pressed and drained, cut into 1/4 inch cubes
* 1/2 cup grated carrots
* 1/2 cup shredded Napa cabbage
* 2 Tb finely chopped red pepper
* 2 Tb finely chopped scallions
* 2 Tb finely minced fresh ginger
* 1 Tb chopped cilantro leaves
* 1 Tb soy sauce
* 1 Tb hoisin sauce
* 2 tsp sesame oil
* 1 tsp salt
* 1/4 tsp freshly ground black pepper
* bowl of water, plus additional for steaming
* 35 small vegan pot sticker wrappers
* vegetable spray for steamer
1. In a large mixing bowl add the tofu, carrots, cabbage, red pepper, scallions, ginger, cilantro, soy sauce, hoisin, sesame oil, salt and pepper. Stir to combine.
To assemble the dumpling...
2. Remove one wrapper from the package, covering the others with a damp cloth. Brush the edges of the wrapper lightly with water.
3. Place 1/2 tsp of the tofu mixture in the center of the wrapper.
4. Fold over and seal, pressing down with your fingertips. You may leave it like this or you can continue to shape it. I watched this video, which really helped me learn how to properly shape them.
5. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all the filling is gone.
6. Using a steaming apparatus of your choice, bring 1/2 inch of water to a simmer over medium heat. Spray the steamers surface lightly with oil to prevent sticking. Place as many dumplings as will fit in the steamer without touching each other. Cover and steam for 10 to 12 minutes over medium heat. Remove and repeat until all dumplings are cooked.