Vegan Dumplings Comfort Food (Recipe)
Who doesn’t like a steaming plate of vegan dumplings? They make me drool and I can never grow tired of it. Chinese dumplings have close proximity to the Nepalese Momo. The basic dumpling is a simple steamed dish that tastes effortlessly brilliant, and once you know to make it, Momo will become your comfort food.
The only intimidating part is perhaps folding the dumpling. The right folds come with a lot of practice but hey, who wants a perfect fold? If you want to try out this dish, simply fold it so it sticks together with the filling intact inside. You can watch multiple YouTube videos regarding the various dumpling fold techniques.
Before you start making:
The filling of the dumpling is the most important part of this dish. If the filing is tasty, you can get away with an imperfect skin.
What you will need for vegan dumplings
A dumpling steamer, made of steel or bamboo, either will do. Ideally, a multilayered utensil that has a base for boiling water and other stackable layers with holes for steam. If you don’t find one such setup, use a large, deep pot to boil water with a holed plate or sieve on top with a cover. I have tried steaming with a rice cooker as well and it came out perfect with just little more moisture than usual.
For the wrapper:
Dumpling flour or all-purpose flour: 500gm
Water: as needed to knead the hard dough
Baking powder: 1 teaspoon
Salt: ¼ teaspoon
For the filling:
Vegan Chicken (or any plant meat you love): 300gm
Shiitake Mushrooms (Soaked): 100gm
Napa cabbage: 100gm
Grated ginger: 1 ½ tablespoon
Soy sauce: 2 tablespoon
Vegan chicken seasoning: 1 ½ teaspoon
Salt: to taste
Pepper: ¼ tablespoon
Sugar: 1 tablespoon
Sesame oil: 2 tablespoon
Vegetable fat: 20gms
How to make:
Knead the flour with salt and baking soda until a hard dough is formed. Do not add too much water at a time. After the flour is combined, allow it to rest for at least one hour to relax the gluten content. Then knead again until smooth.
- Shred the shiitake mushroom and the chicken finely and place together in a large bowl.
- Chop the parsley and cabbage and add to the bowl.
- One by one, combine the grated ginger, salt, pepper, sugar, sesame oil, vegetable oil, soy sauce, vegan chicken seasoning and add to the main mixture.
- Use your hand or a large spatula to combine all the ingredients together.
- Check for salt and let all the flavors combine well by keeping it at rest for fifteen minutes.
The final step…
After an hour of resting the dough, begin by rolling out the wrappers. You can always buy readymade Wonton wrappers easily available in the market, but this recipe is from scratch for those who want to try out the entire recipe.
- Start by dividing the dough into small balls about 5gms each, yielding a 3 cm small disk after rolling. The wrappers should be on the thinner side.
- After your disks are ready, fill in a large spoon of the filling and start shaping your dumplings or momos.
- You can use the pinch-fold method or simply pull together the sides of the wrapper to make round dumplings. If you’d like, brush a tad bit oil on the dumplings.
- After that, you just have to steam it in a steamer for fifteen minutes and enjoy this lip-smacking snack with your favorite Schezwan sauce.
A secret: if you’re up for a cheat, deep fry the
Have a favorite vegan dumplings recipe? Drop the link in the comments
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