Vegan dumplings with spicy dipping sauce
User Reviews
5
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Prep Time
20 mins
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Cook Time
15 mins
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Rest
1 hr
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Total Time
1 hr 35 mins
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Servings
30 dumplings
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Calories
481 kcal
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Course
Main Course
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Cuisine
Chinese
Vegan dumplings with spicy dipping sauce
Description
The vegan dumplings are crafted from scratch with a flour and water dough that is rested and rolled into thin wrappers. The filling blends finely chopped five-spice tofu, Chinese chives, shiitake mushrooms, grated carrot, with aromatics including scallions, minced ginger, and ground Sichuan peppercorn. A hot oil drizzle on the aromatics intensifies the fragrance before combining with soy sauce, sesame oil, and salt to complete the filling's savory profile. After assembling, the dumplings are cooked by pan-frying with water added to create steam, resulting in a crisp base and a soft, steamed top.
The dipping sauce is made by infusing oil with chili flakes and ground Sichuan peppercorn before mixing it with scallions, a pinch of sugar, soy sauce, and black rice vinegar. This sauce provides heat, tanginess, and umami that complement the dumplings. The dumplings can be served as a main or appetizer and are suitable for vegan diets, showcasing a variety of textures from the tender wrappers to the mixed vegetable and tofu filling.
Measurement of flour by cup may vary; adjust water slightly to achieve a smooth dough. Soaking dried shiitake mushrooms before use is recommended to soften them. For convenience, a stand mixer with a dough hook may be used to knead the dough if desired.
Ingredients
For the wrappers
- 250 g all-purpose flour about 2 cups, plus some for dusting
- 130 ml water ½ cup+2 teaspoon (see note 1)
For the filling
- 150 g five-spice tofu finely chopped, about 1 cup, or smoked tofu
- 70 g Chinese chives finely chopped, about 1 cup
- 6 shiitake mushrooms finely chopped, about ⅓ cup (see note 2)
- 50 g carrot grated, about ½ cup
- 1 tablespoon scallions finely chopped
- ½ teaspoon ginger minced
- ¼ teaspoon Sichuan peppercorn ground
- 1 tablespoon neutral cooking oil generic cooking oil
- 2 teaspoon soy sauce light
- ¼ teaspoon sesame oil
- ¼ teaspoon salt or to taste
For frying
- neutral cooking oil generic cooking oil
- water
For the dipping sauce
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 teaspoon chili flakes
- ¼ teaspoon Sichuan peppercorn ground
- 1 teaspoon scallions finely chopped
- 1 pinch sugar
- 2 teaspoon soy sauce light
- 2 teaspoon black rice vinegar
Instructions
Make the dough
- 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.
- Leave to rest (covered) for 10-15 minutes then knead again until smooth (see note 3).
- Cover and rest for a further 30-60 minutes until it becomes soft.
Prepare the filling
- Put tofu, Chinese chive, mushroom and carrot into a large bowl. Place scallions, ginger and ground Sichuan pepper on top.
- Heat the oil until smoke appears. Pour it over scallions, ginger and Sichuan pepper.
- Add light soy sauce, sesame oil and salt. Mix well.
Roll the wrappers
- Divide the dough into three parts.
- Roll one part into a rope then cut into 10 equal sections (cover the rest to prevent them from drying out).
- Press each piece into a small disc with the palm of your hand.
- Use a rolling pin to flatten it into a thin disc. Dust with flour if it sticks.
Assemble the dumplings
- Place a spoonful of filling on the wrapper.
- Fold and seal the middle part.
- Make 2-4 pleats from each end.
- Press all around the edge to seal completely.
Fry the dumplings
- Coat a frying pan with a thin layer of oil. Heat up over high heat. Place the dumplings in the pan.
- When the bottom part becomes golden brown, pour in water (enough to cover ⅓ of the dumplings) then cover with a lid.
- Uncover when the water evaporates completely. Cook another 30 seconds to crisp up.
Prepare the sauce
- Heat the oil until smoke appears. Put chilli flakes, ground Sichuan pepper, scallion and sugar into a bowl. Pour hot oil over.
- Add light soy sauce, black rice vinegar. Mix well.
Make-ahead tips
- 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.
- Whenever you need to cook them, pan fry the usual way without defrosting.
Notes
- Flour-to-water ratios can vary depending on the flour brand; adjust water gradually for a smooth dough.
- Dried shiitake mushrooms should be soaked in cold water for at least eight hours or replaced with fresh mushrooms.
- A stand mixer fitted with a dough hook can expedite mixing and kneading steps.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30dumplings
Amount Per Serving
Calories 481 kcal
% Daily Value*
| Serving | 10dumplings | |
| Calories | 481kcal | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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