Vegan Dumplings Part III - The Recipes

Part III - here are the recipes I've been dabbling with, along with a couple of dipping sauces. Happy cooking!

Veg "Pork" & Cabbage 

3 vegetarian pork style sausages  (such as Vegideli)

1 cup Chinese cabbage

1/4 tsp Chinese five spice

soy sauce to taste

1 tsp crushed garlic

1/2 tsp crushed ginger

Soy sauce to taste

Method

Using a food processor pulse sausages to a coarse mince (or chop finely by hand)

Pulse cabbage in food processor, or finely chop by hand.

Stir fry all ingredients except soy sauce until fragrant.

Add soy sauce to taste, and allow to cool.

Veg "Pork" and Coriander

3 vegetarian pork style sausages (such as vegideli)

1 finely chopped spring onion (shallots)

Coriander leaves

1 small chilli

Lemongrass

Ginger

Garlic

pinch sugar

pinch salt

lime juice to taste

Method

Make a spice paste using equal amounts of lemongrass, chilli, and garlic. I use about a teaspoon of each, and use my mortar and pestle. Add the chilli, a little at a time until it is hot enough for you. Add finely chopped coriander leaves (a handful will do), pinch sugar, and salt and lime juice to taste (about 2 tsp).

Alternatively you could buy a ready made Thai paste mix if you don't have the time to make your own.

Using a food processor pulse sausages to a coarse mince.

Stirfry mince, adding spring onion, and paste a little at a time until flavour is intense as desired.

Set aside to cool

Veg "Beef" and Shitake Mushroom

1 cup vegetarian beef mince

1/4 cup chopped onion

1 tsp beef style vegetarian stock powder

2 tablepoons ground dried shitake mushrooms

soy sauce

pepper to taste

Method

Saute onion until soft. Add mince, stock, and ground mushrooms, a splash of soy sauce to taste, and a little water. Continue cooking for a few minutes, until mince is thick, and set aside to cool.

"Sweetcorn Soup" Filling

1 1/2 cup corn kernals

1/4 tsp Chinese Five Spice

1 tsp chicken style vegetrain stock powder

1 spring onion, finely chopped

pepper to taste

Method

Puree 1/2 cup  of the corn kernals, and add stock, five spice, and onion. Bring to the boil and then reduce heat, adding remaining corn kernals, and ading pepper to taste, cooking for another minute or so. You should have a very thick mixture. Allow to cool.

Veg "Chicken"  Chilli and Mango 

1 cup of vegetarian chicken style pieces (I used the rehydrated dried Explore Asian organic soybean chicken)

finely chopped chilli to taste

3 tablepoons mango puree

1 spring onion chopped

2 tablepoons coconut cream

2 tablepoons roasted cashews, chopped

Method

Pulse "chicken" pieces in food processor, add other ingredients.

Stir fry until fragrant, then set aside to cool.

Curried Sweet Potato and Coconut

1 cup  cooked sweet potato

1 finely chopped spring onion

2 tsp curry powder

2-3 tablespoons coconut cream

Method

Mash all ingredients together, and heat over low heat until fragrant. Adjust seasoming to taste, and allow to cool.

Fried Rice Filling

I won't bother posting a fried rice recipe, there are lots out there, this is more a suggested filling. Keep in mind this can't be frozen, and is best eaten the day it is made, as cooked rice should be eaten within 2- 3 days. If you have some leftover fried rice, this would be a good way to use it up! Try it with a satay dipping sauce.

Sauces

Coriander,  sweet chill, coconut - mix chopped coriander with one part sweet chilli sauce, to two parts coconut cream.

Satay Sauce - shop bought, or 1/2 cup  peanut butter 1/2 cup coconut milk 1 tablespoon soy sauce, 1 tsp crushed garlic, 1/2 tsp crushed ginger 1 tablespoon lime juice, 1 tablespoon sweet chilli sauce - puree in blender, and gently bring to simmer, turn off and allow to cool

Dumpling Dipping Sauce - 1/4 cup  rice wine vinegar, 1/2 cup soy sauce, 1 tsp sweet chilli sauce

Vegan Dumpling Fillings Part II - The Folds

I know, it has been awhile since I promised there would be a second post on dumplings, and a few other things in between. But here it is! I thought I'd show you a couple of different folds depending on whether you have square or round pastry.

When preparing your dumplings have a workstation set up - a bowl of water for dipping your fingers into, your wrappers stacked ready to go, a board for your folded dumplings, and one to work on, a teaspoon, and your filling/s. If you are doing multiple fillings, do one flavour at a time, and do a different fold for each one so you can easily differentiate them.

Step 1 - place a scant teaspoon of filling in the centre of the wrapper.

Step 2 - using your finger, moisten all around the edge lightly

Step 3 - Fold over into a triangle

Step 4 - Press from the filling outwards to remove air pockets and stick together. You can stop here and use this as your first shape, or keep going as follows.

Step 5 - Hold the triangle point downwards and using your thumb, gently press the base pushing down as pictured to spread out the dumpling

Step 6 - turn over and moisten a corner

Step 7 - Bring the other corner round to pinch them together, making a ravioli.

They will look like this! This shape is really good for sitting up in a spoon

Another fold is a simple napkin fold, follow up to step 4, and then bring one side over your fingers as pictured

and then moisten and bring the other side across and pinch together

to look like this

If you are using round wrappers, you can make half moons or ravioli as well using the same folds, or you can make a pea pod shape, which is a little more work but looks pretty cute. This fold also sits up well in a spoon.

Centre your filling, and moisten around edge

Fold over to get a crescent, pressing down from the centre to remove air pockets,and pinch to seal.

Push gently on workbench so that it sits upright, and moisten outer edge

Pinch a few small pleats to create a pea pod shape or purse

That looks like this!

To cook the dumplings, bring to the boil a large saucepan of salted water, and cook for about two minutes, or until pastry is translucent. Don't cook too many at a time, as they will stick together. Remove with a slotted spoon. 

Dumplings also freeze really well. It is best to cook them, and cool them for a few minutes on a baking tray lined with grease proof paper, spaced apart so they don't stick together. Pop them in the freezer for a couple of hours, and then place them in a labelled snaplock bag. They should be good for up to two months. To heat, steam for 20 - 30 minutes in a basket.