Vegan Green Curry Dumplings
Vegan green curry dumplings that are super easy and fast to make. No need to pre-cook the filling, so that's very convenient. I'm using my homemade colourful wrappers (spinach and gochujang flavoured) for these. Do try and bring your dumpling game up a notch!
- Prep time
- 30 min
- Cook time
- 20 min
- Yield
- 35 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tbsp green curry paste ((30 g))
- 1/4 cup coconut milk ((60 ml))
- 1 tsp coconut sugar
- 1 tbsp cornstarch ((8 g))
- 1/2 tbsp sesame oil
- 14 oz packet firm tofu ((400 g), drained 9.7 oz (275 g))
- 1 cup chopped chives ((70 g))
- 1 cup chopped cabbage ((70 g))
- 1/2 cup cooked edamame ((70 g))
- 35 dumpling wrappers (, more or less (check out my homemade recipe link above))
Instructions
- 1
Into a bowl, add in green curry paste, coconut milk, sugar, sesame oil, cornstarch and mix everything well. Set aside.
- 2
Drain tofu and cut into chunks. Add into curry mixture and mashed into fine texture using a fork. Add in chives, cabbage and edamame. Mix everything together. Set aside.
- 3
Take one dumpling wrapper and place around 1 tbsp of filling on the center. Pinch and pleat to your desired shape (watch how I did mine in the video above). Place on a steamer. Continue with the rest.
- 4
Steam for 20 minutes or until the wrappers are fully cooked. Serve immediately with some chili oil!
- 5
If you're making this alone (like me), chances are you can't roll the wrappers, fill and pleat them fast enough. The dough tends to get dry fast.
- 6
What I do is I always cover my unrolled dumpling dough with cling film when I'm not using them. I also put a layer of cling film on a tray, where I put all the filled and pleated dumplings. Then I cover them with cling film also.
- 7
This way they will not get dry by the time I finish assembling. Only then I start steaming them in batches because my steamer is medium size.
- 8
They are best steamed and consumed immediately.
- 9
To Freeze: Place raw dumplings on a tray with baking sheet, not touching each other. Put the tray in the freezer for 30 minutes or until they harden. Then put them in a ziploc bag and back in the freezer.
- 10
To Defrost: Steam them without defrosting. Add few more minutes of cooking time.