Vegan Cauliflower Dumplings

INSTRUCTIONS

• Watch the video in the post for easy visual instructions.

Make the wrappers:

• 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).

Make the filling:

• 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.
• 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.

Assemble:

• 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.
• 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.

Cook the dumplings:

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

NOTES

• These dumplings are best enjoyed immediately after cooking. However, if you have any leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat them in a pan with a little water and a lid.
• Check the step-by-step photos and freezing instructions in the blog post above.