Vegan Dumplings
Servings: 20 Small Dumplings
Calories: 112kcal
Vegan dumplings, featuring a unique filling made from farro, perfectly seasoned to mimic the flavors of a traditional filling are surprisingly easy to make and delicious to eat!
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Ingredients
- 1 pack dumpling wrappers
- 2 cups Napa cabbage core removed and shredded
- ½ tsp salt kosher
- 1 cup farro
- 1 ¾ cups water
- ½ tsp poultry seasoning
- ¼ tsp salt kosher
- 1 tsp molasses
- 1 cup shiitake mushrooms
- ¼ cup tofu soft small dice
- 1 Tbsp salt kosher
- ¼ cup scallions thinly sliced
- 1 Tbsp garlic
- 1 tsp black vinegar
- 2 tsp soy sauce
- 1 tsp sesame oil
- 1 tsp black vinegar
- 1 tsp rice wine vinegar
- ¼ tsp salt kosher
Garnish
- chili crunch oil
- Napa cabbage shredded
- scallions sliced on the bias
Instructions
How to Make Vegan Dumplings
- Toss and rub the salt into the cabbage. Allow the cabbage and salt to sit for 20 minutes.
- Cover the cabbage with cold water, remove a handful of cabbage at a time squeezing to remove as much water as possible.
- Place the farro in a blender hitting the pulse bottom 4-5 times for 2 seconds. The farro needs to be broken up into small pieces and medium pieces.
- Combine the water, molasses, salt, and farro. Simmer on low covered for 12 minutes. Make sure to stir and scrape the bottom of the pan.
- Allow the farro to rest covered for 5 minutes off the heat.
- Saute the shiitake mushrooms over medium heat, until lightly cooked.
- Combine the scallions, garlic, ginger, cabbage, and cooked farro in a large bowl. Add the soy sauce, rice wine vinegar, black vinegar, and sesame oil and stir to combine. Adjust the salt.
- Add the diced tofu, and mix gently to incorporate. Try to not over mix which will lead to the tofu breaking up.
- Keep the dumpling wrappers covered with a towel to prevent drying.
- Rub water along the perimeter of the dumpling wrapper.
- Place a spoon fill of filling in the middle. Strat to pinch and fold sealing the dumpling.
- Place on a tray that is lightly dusted with flour.
- Heat a pan over medium heat. Add enough EVOO to cover the bottom of the pan. Place the dumplings in the pan, cooking until the bottom is crispy and golden brown.
- Add 2 Tbsp of water to the pan and cover, cooking 2 -3 minutes. The dumpling should be crisp on the bottom and translucent on the top.
Platting
- Place the shredded cabbage on a plate. Arrange the vegan dumplings on top of the cabbage.
- Drizzle the Chilly Crunch on top of the vegan dumplings. Sprinkle the scallions on top of the dumplings
Notes
Nutritional values are an estimate.
Nutrition
Calories: 112kcal | Carbohydrates: 22g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Cholesterol: 2mg | Sodium: 632mg | Potassium: 116mg | Fiber: 2g | Sugar: 1g | Vitamin A: 43IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 1mg