Vegan Dumplings with Mushrooms, Tofu & Cabbage

Dumplings Recipe Notes
Dumplings are a bit more time consuming than some cooking projects one might tackle, but I don't necessarily think that this means they are incredibly difficult. If you are new to making dumplings I think you can definitely pull it off! It might take a few tries to get them looking pretty with the different folding techniques, but even weird looking ones will taste delicious. There is something really special about making dumplings. They seem so wholesome to me, definitely a labour of love. There are a lot of possibilities when it comes to what you fill your dumplings with. The recipe for my filling is simple and I really like it. Tofu, mushroom, cabbage, scallion and radish seasoned with gochujang, garlic, ginger, sesame, soy & rice wine vinegar. 

How do you Cook Dumplings?
Dumplings are delicious pan fried, steamed, or simmered in a brothy soup. 

1. Pan-fried dumplings are what I prepare most frequently. Simple and delicious. Hard to resist the combination of golden brown dumplings with chewy texture an delicious filling.

2.Steamed dumplings are undoubtedly healthier, and also a tasty option. They will have a "cleaner" taste if that makes sense, allowing the flavours of the filling to really take center stage. A chewy texture dipped into your favourite sauce. yum! You can buy steamer baskets really inexpensively in most asian grocery stores, and of course online. 

3. Popping your frozen dumplings into a simmering tasty broth is also a really delicious and easy option. I hope I have a soup recipe on my blog sooner than later, because I made a first trial several months ago and it was excellent. Which is what is pictured below. An umami broth with miso, sesame, soy, garlic, and a bit of rice wine vinegar for acidity, the hot chewy dumplings, nori to garnish.  Honestly you could pop them into your fav miso soup and that would be good too. 

1. How to Panfry Dumplings
To pan-fry dumplings, you will need a skillet or wok with a lid, and some oil (vegetable, canola, or peanut oil work well). The picture above are the dumplings flipped over after they've been cooked. Technically the proper way to panfry dumplings is to brown on one side, leave them browned side down in the pan, and finish cooking them by steaming. 

1. Heat the skillet or wok over medium-high heat, and add enough oil to coat the bottom. Once the oil is hot, carefully place the dumplings in the skillet or wok, making sure they are not touching each other.
2. Fry the dumplings for 2-3 minutes, or until the bottoms are golden brown. Then, add enough water to the skillet or wok to come about halfway up the sides of the dumplings.
3. Quickly cover the skillet or wok with a lid and reduce the heat to medium-low. Steam the dumplings for about 4 minutes or until the dumplings are cooked through and the water has evaporated. Serve the dumplings hot with your desired dipping sauce. 

When purchasing a Wok look for a good quality carbon steel option. They aren't all super cheap, but buy the best you can afford for a beautiful piece of kitchen equipment. The one I have isn't high-end by any means, but at some point I would love to have one that is really high quality. They look like a piece of art to me!! 

2. How To Steam Dumplings
To steam dumplings, you will need a steamer basket with a lid, and a pot or wok big enough to hold the basket.

1. Fill the pot or wok with enough water to reach the bottom of the steamer basket, but not high enough to touch the dumplings.
2. Place the dumplings in the steamer basket on top of basket liners (see link below for reusable option) or pieces of parchment under each dumpling, making sure they are not touching each other, about 1 inch apart.
3.  Bring the water to a boil, then reduce the heat to medium-low and place the steamer basket in the pot. Cover the basket with a lid and steam the dumplings for 8-10 minutes, or until they are cooked through.
4. Serve the dumplings hot with your desired dipping sauce.

3. How To Cook Dumplings In a Soup
To cook dumplings in a soup, you will need a pot or a large saucepan with a lid, and your desired ingredients for the soup.

1. Bring the soup to a simmer on the stove over medium-high heat. Then, carefully drop the dumplings into the simmering soup, making sure they are not touching each other.
   
2. Reduce the heat to medium-low, and cover the pot or saucepan with a lid.
   
3. Let the dumplings cook for about 8-10 minutes or until they are cooked through. Be sure to stir the soup gently and occasionally to prevent the dumplings from sticking to the bottom of the pot.
   
4. Once the dumplings are cooked, remove from heat and serve the soup hot.

Dumpling Filling Recipe with Mushrooms, Tofu & Cabbage. 

Yield: Enough filling for about 40 - 50 dumplings 

Filling Ingredients:
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• Extra Virgin Olive Oil for cooking veg
• 1 block firm tofu
• 1/2 cup dried mixed mushrooms, re hydrated and chopped ( will yield about 1/3 cup chopped)
• 1 cup shredded green or red cabbage
• 1/2 cup chopped radish
• 1 Tbsp chopped fresh Ginger
• 6 cloves garlic, chopped
• 2 tsp guachjang paste
• 5 scallions chopped, (about 3/4 cup)
• 2 tbsp sesame oil
• 2 tbsp soy sauce
• 2 tbsp rice wine vinegar

Method:
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1. Preheat wok over medium heat and add a couple swirls of EVOO
2. Add Tofu, mushrooms, cabbage, radish, ginger & garlic to the pan and sautee everything together, breaking up the tofu. Everything should be softened but still a bit of texture to the cabbage. 
3. Add sesame oil, soy sauce, rice wine vinegar & guachjang paste. Stir it around for another minute or so, taste to adjust any seasoning to your liking then cool mixture. 
4. Add cooled mixture in a couple batches to a food processor. Blitz mixture until everything is finely chopped. Refrigerate mixture until ready to form dumplings. Use store bought dough or homemade if you are up to the task!

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How to make Dumpling Dough at Home. Recipe.

The thing with making a dough like this is unless you are weighing the flour and water, you will probably need to adjust the amounts a bit. This is intuitive for me because I know what dough should feel like. You can add a bit more water, then if it gets too sticky, you can dust with more flour. The dough should be a bit "tacky", but not sticky, not dry. 

The trick for rolling the dough is to let it rest for 30-60 minutes to become pliable. Once it has rested you don't want to knead it again before rolling it out. The gluten needs to be relaxed to be pliable. I use a large biscuit cutter to cut out my wrappers instead of rolling individual circles (so tedious). Then to reroll scraps, I bring the scraps together and knead it a bit, if it's not coming together easily because of the dusting of flour from rolling the first time, I just splash water on my hands and keep bringing it together, adding tiny amounts of water as needed. Once you have a dough ball formed you can let it rest for 30 minutes before re - rolling. 

Ingredients:

• 4 cups AP flour
• 1 cup of water (then probably more to incorporate all of the flour into the dough)

Method:

1. Add flour to a bowl (or check my video where I do this right on the counter) and stir while pouring in the water. You've added enough water when no flour remains on the sides or bottom of the bowl. 
2. Place dough on counter and knead until smooth, dusting with flour if it's really sticky, or a bit of water if it seems dry. Clean your hands off if you need to in between adjusting the amounts of ingredients. (see my video)
3. Wrap the dough in plastic wrap. Let rest 15 - 30 min. Knead the dough again, use the same plastic to wrap it again. Let rest another 30 - 60 minutes.
4. Now the dough should be super soft.
5. It's easiest to roll the dough in sections, so divide it into 2 or 3 smaller pieces. Keep the ones you aren't working with wrapped up. 
6. Dust work surface and dough with flour, and roll thinly. (maybe as thick as a Canadian dime or quarter) Use a 3 inch circle biscuit cutter to make wrappers. See my notes above for re - rolling the dough. It's best to form your dumplings from your first section of rolled dough before moving onto the next, then they won't dry out. 

Assemble the dumplings:

1. Place a dumpling wrapper in the palm of your hand, add 2-3 tsp of the filling in the center. 
2. fold the dough over the filling to make a half moon shape, pressing the dough together in the center first. There are different ways to complete the forming of the dumplings at this point. I've made a video to demonstrate. There's many resources online to create a variety of shapes! Most simply you can just make half moons and call it a day. Just make sure to press the dough together tightly so nothing leaks. 
3. Place formed dumplings onto a parchment lined baking sheet and dust with flour to prevent them from drying out as you go. 
4. I freeze my dumplings flat, then transfer them into a bag for storage. 
5. Then, I cook them from frozen typically by searing them in a pan with a bit of oil or dropping them into a a brothy asian inspired soup.  

How to Fold Dumplings Video

​Sweet Chili Sauce

Honestly I made this and realized it tastes exactly like the store bought stuff that I like haha. So, depending how ambitious you are you can make it, or grab a bottle of your favourite. I like to have different sauces for dipping. In the Korean Vegan Cookbook I discovered a spicy soy sauce dressing recipe that Joanne shares that I always want to have with my dumplings too. 

Ingredients:

• 1 cup water
• 1/2 cup sugar
• 1/2 cup white vinegar
• 3 T shaoxing cooking wine
• 2 tbsp sambal oelek
• 2 tbsp cornstarch + couple splashes water

Method:

1. Add everything to a pot except cornstarch slurry. 
2. Bring to a boil, then add your cornstarch mixed with a bit of water to the pot to thicken.
3. Cool & refrigerate before serving.