I always feel like I've accomplished something worthwhile if I can make and serve something that tastes as good - or better - than friends or family can get out at a restaurant. We love the flavors and textures of Asian food, but because you can go out to eat it with such ease, I hadn't really focused much time or energy on recreating some of the family's favorites.
In a recent Compassionate Cuisine cooking class, we successfully tackled Chinese favorites like Scallion Pancakes, Cashew Fried Rice, General Tso's Seitan and Hot & Sour Soup but I had neglected a popular dish…dumplings. In developing a Thai recipe for National Soup Month, wanted to offer something else to go along with the soup, dumplings seemed like a good fit.
Dumplings are actually pretty easy to make, the filling is easily veganized, no pork needed here, but if you try to make them at home you may have a hard time finding vegan wonton wrappers. I did, so in this recipe, I made a simple dough using only a few ingredients and was able to make my own wrappers that were free of eggs, which is typically the non-vegan ingredient in most commercial wrappers. If you know of a brand that's vegan, I'd love to hear about it! In the mean time, don't let a little flour and water scare you away. Give these a try. They were a huge hit with our non-vegan guests, who wanted to know when I would make them again.
In a large bowl, mix together the flour and the salt. Mix water and oil together, then pour into bowl. With a spoon or your hands, mix until combined. Turn dough out onto a lightly floured surface then knead for about 5 minutes until a soft dough is formed. Let the dough sit, covered by a damp towel, while you prepare the filling.
In a food processor, pulse together all the filling ingredients till it comes together, but still has some texture to it. You don’t want this to be pureed into a paste. Taste and adjust seasonings.
Cut dough into 4 pieces so it’s easier to work with. On a lightly floured surface, roll out one piece of dough till it’s about 1/8 inch thick. Using a round 3 inch cookie cutter, cut circles from the dough and re-roll scraps and cut again.
Line a baking tray with parchment paper to lay the dumplings on before cooking. Set a pot with salted water on medium heat to boil. Place a large frying pan over medium-high heat and place a tablespoon of coconut oil in the pan.
Place about a tablespoon of filling on one half of the circle. Moisten the edges of the dough with a wet finger, then fold the dough over and press down to seal the edges. Place dumpling on the lined tray. Repeat with remaining dough and filling.
When water is boiling, transfer several dumplings at a time to the pot. Dumplings are done after 2 to 3 minutes, or when they float to the top. Using a slotted spoon, carefully transfer dumplings to the frying pans and quickly brown each side for a couple of minutes. You can omit the frying step and just serve the dumplings boiled or steamed if you prefer. Repeat boiling and pan frying until all the dumplings are cooked. Serve on a platter and sprinkle with a little tamari and tossed sesame oil. You can also make a dipping sauce using about 3 tablespoons of tamari, 3 tablespoons of rice vinegar, and a drizzle of toasted sesame oil.
In a large bowl, mix together the flour and the salt. Mix water and oil together, then pour into bowl. With a spoon or your hands, mix until combined. Turn dough out onto a lightly floured surface then knead for about 5 minutes until a soft dough is formed. Let the dough sit, covered by a damp towel, while you prepare the filling.
In a food processor, pulse together all the filling ingredients till it comes together, but still has some texture to it. You don’t want this to be pureed into a paste. Taste and adjust seasonings.
Cut dough into 4 pieces so it’s easier to work with. On a lightly floured surface, roll out one piece of dough till it’s about 1/8 inch thick. Using a round 3 inch cookie cutter, cut circles from the dough and re-roll scraps and cut again.
Line a baking tray with parchment paper to lay the dumplings on before cooking. Set a pot with salted water on medium heat to boil. Place a large frying pan over medium-high heat and place a tablespoon of coconut oil in the pan.
Place about a tablespoon of filling on one half of the circle. Moisten the edges of the dough with a wet finger, then fold the dough over and press down to seal the edges. Place dumpling on the lined tray. Repeat with remaining dough and filling.
When water is boiling, transfer several dumplings at a time to the pot. Dumplings are done after 2 to 3 minutes, or when they float to the top. Using a slotted spoon, carefully transfer dumplings to the frying pans and quickly brown each side for a couple of minutes. You can omit the frying step and just serve the dumplings boiled or steamed if you prefer. Repeat boiling and pan frying until all the dumplings are cooked. Serve on a platter and sprinkle with a little tamari and tossed sesame oil. You can also make a dipping sauce using about 3 tablespoons of tamari, 3 tablespoons of rice vinegar, and a drizzle of toasted sesame oil.
