Vegan dumplings with spicy dipping sauce
Filled with five-spice tofu & Chinese chives and served with a delicious dipping sauce, these vegan dumplings are a great treat for all.
- Prep time
- 20 min
- Cook time
- 15 min
- Yield
- 30 servings
- Difficulty
- HARD
Ingredients
- 250 g all-purpose flour (about 2 cups, plus some for dusting)
- 130 ml water (1/2 cup+2 tsp (see note 1))
- 150 g five-spice tofu/smoked tofu (finely chopped, about 1 cup)
- 70 g Chinese chives (finely chopped, about 1 cup)
- 6 shiitake mushrooms (finely chopped, about 1/3 cup (see note 2))
- 50 g carrot (grated, about 1/2 cup)
- 1 tbsp scallions (finely chopped)
- 1/2 tsp ginger (minced)
- 1/4 tsp ground Sichuan pepper
- 1 tbsp cooking oil
- 2 tsp light soy sauce
- 1/4 tsp sesame oil
- 1/4 tsp salt (or to taste)
- cooking oil
- water
- 1 tbsp cooking oil
- 1 tsp chilli flakes
- 1/4 tsp ground Sichuan pepper
- 1 tsp scallions (finely chopped )
- 1 pinch sugar
- 2 tsp light soy sauce
- 2 tsp black rice vinegar
Instructions
- 1
In a mixing bowl, add water to the flour gradually. Mix with chopsticks/spatula until no more loose flour can be seen. Combine and knead into a dough.
- 2
Leave to rest (covered) for 10-15 minutes then knead again until smooth (see note 3).
- 3
Cover and rest for a further 30-60 minutes until it becomes soft.
- 4
Put tofu, Chinese chive, mushroom and carrot into a large bowl. Place scallions, ginger and ground Sichuan pepper on top.
- 5
Heat the oil until smoke appears. Pour it over scallions, ginger and Sichuan pepper.
- 6
Add light soy sauce, sesame oil and salt. Mix well.
- 7
Divide the dough into three parts.
- 8
Roll one part into a rope then cut into 10 equal sections (cover the rest to prevent them from drying out).
- 9
Press each piece into a small disc with the palm of your hand.
- 10
Use a rolling pin to flatten it into a thin disc. Dust with flour if it sticks.
- 11
Place a spoonful of filling on the wrapper.
- 12
Fold and seal the middle part.
- 13
Make 2-4 pleats from each end.
- 14
Press all around the edge to seal completely.
- 15
Coat a frying pan with a thin layer of oil. Heat up over high heat. Place the dumplings in the pan.
- 16
When the bottom part becomes golden brown, pour in water (enough to cover 1/3 of the dumplings) then cover with a lid.
- 17
Uncover when the water evaporates completely. Cook another 30 seconds to crisp up.
- 18
Heat the oil until smoke appears. Put chilli flakes, ground Sichuan pepper, scallion and sugar into a bowl. Pour hot oil over.
- 19
Add light soy sauce, black rice vinegar. Mix well.
- 20
Right after the dumplings are assembled, lay them on a tray to freeze (dust with flour or line with parchment paper). Then put them in an air-tight bag when frozen.
- 21
Whenever you need to cook them, pan fry the usual way without defrosting.