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DUMPLING FEATURED. 1
Those Vegan Chefs

Vegan Dumplings

5 from 1 vote
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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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 20 Small Dumplings
Course: Appetizer
Cuisine: Asian
Calories: 112
Ingredients Method Notes

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

Method
 

How to Make Vegan Dumplings
  1. Toss and rub the salt into the cabbage. Allow the cabbage and salt to sit for 20 minutes.
  2. Cover the cabbage with cold water, remove a handful of cabbage at a time squeezing to remove as much water as possible.
  3. 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.
  4. 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.
  5. Allow the farro to rest covered for 5 minutes off the heat.
  6. Saute the shiitake mushrooms over medium heat, until lightly cooked.
  7. 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.
  8. Add the diced tofu, and mix gently to incorporate. Try to not over mix which will lead to the tofu breaking up.
  9. Keep the dumpling wrappers covered with a towel to prevent drying.
  10. Rub water along the perimeter of the dumpling wrapper.
  11. Place a spoon fill of filling in the middle. Strat to pinch and fold sealing the dumpling.
  12. Place on a tray that is lightly dusted with flour.
  13. 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.
  14. 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
  1. Place the shredded cabbage on a plate. Arrange the vegan dumplings on top of the cabbage.
  2. Drizzle the Chilly Crunch on top of the vegan dumplings. Sprinkle the scallions on top of the dumplings

Notes

Nutritional values are an estimate.