Gluten-Free Vegan Dumplings

Ingredients

• 1/2 tbsp oil (+ more for frying)
• 3 garlic cloves (minced)
• 2 tsp minced ginger
• 3 cups finely shredded cabbage
• 1 1/2 cups shredded carrot
• 1 cup shredded zucchini
• 1/2 cup finely sliced red pepper
• 1 tbsp tamari (or soy sauce, or coconut aminos)
• 1/2 tsp each of sea salt and ground pepper
• Red pepper flakes (to taste (optional))
• 1 tbsp peanut butter ((optional))
• 1 batch of dumpling wrappers (or use store-bought)

Instructions

1. 1

   Watch the video in the post for easy visual instructions.

2. 2

   --- Make the wrappers: ---

3. 3

   Make a batch of this dumpling dough and place it wrapped in cling film into the fridge to chill for 30 minutes. (Alternatively, you can use store-bought dumpling wrappers).

4. 4

   --- Make the filling: ---

5. 5

   Meanwhile, heat 1/2 tbsp of oil in a pan over medium heat, then add minced garlic, and ginger. Fry for about a minute, stirring frequently, then add in red pepper, zucchini, carrot, and shredded cabbage.

6. 6

   Stir to combine, then add in all spices, tamari, and peanut butter (optional). Mix again and cook for about 5-6 minutes, stirring frequently. Taste the filling and add more seasonings if needed.

7. 7

   --- Assemble: ---

8. 8

   Make the wrappers as described in the wrapper recipe, then add 2 teaspoons of the filling to the middle of a wrapper. Use a finger dipped in water to run along the edges of the wrapper.

9. 9

   Then pleat the dumplings (check the step-by-step photos in the blog post above). Make sure to cover the dumplings with cling film or a damp towel, to keep them from drying out. Repeat this step with all remaining wrappers.

10. 10

    --- Cook the dumplings: ---

11. 11

    Heat about 1 tablespoon oil in a skillet over medium heat. Add in about 10-15 dumplings (depending on the size you make them) and let them fry for 2 minutes.

12. 12

    Pour in 1/2 cup (120 ml) of water into the pan, cover the pan with a lid, and reduce the heat to medium-low.

13. 13

    Let the dumplings steam until the water has almost evaporated, about 8-10 minutes. Remove the lid and increase the heat to medium-high. Fry for a further 1-2 minutes to crisp up the bottom of the dumplings.

14. 14

    Serve with this Chinese Garlic Sauce or this Hoisin Sauce and enjoy!