Dumplings are our front-runner and we much make a lunch out if it. however, I always wondered about making it at home with healthy covering.
even though it took me while to come to the correct combination but I succeeded.
therefore, rather of using the boughten wanton wrap or using action flour I came up with this amazing rice and quinoa negligee for these homemade vegan dumplings .
This time, I surprised my family with my version alternatively of the memory bought. They could hardly figure it out and were absolutely delighted with the dumplings .
I am adoring of chinese cuisine and have come up with healthier versions earlier like Sesame Tofu, Kung Pao Tofu, Spicy Orange Cauliflower. I besides keep sweet and false sauce handy to drizzle over my dishes so, I decidedly had to come up with this new recipe to satisfy my cravings .
My other appetizer recipes that you may like:
Air Fryer Mushrooms
Air Fryer Zucchini Fries
Patatas Bravas
Air Fryer Vegan Spring Rolls
now, coming back to my latest invention, I am here to partake this vegan dumplings recipe with you all .
Ingredients you will need:
For the filling
Sesame oil
Sesame seeds
Ginger
Garlic
Scallions
Cabbage
Carrots
Soy sauce
Vinegar
Tofu
Chili vegetable oil
Salt
Pepper
For the wrapper
Brown rice flour
Quinoa flour
Cornstarch
Salt
Hot water system
For serving
Chili vegetable oil
Soy sauce
Sesame seeds
Green onions
I have used these easily available ingredients which you may buy from any local grocery store store. however, I have provided links to few of them here for your appliance .
If you plan to buy from these affiliate links then I get a little commission which in turn encourages me to bring in more delightful recipes for you all .
Ingredients notes:
- Sesame oil – Even though you may use any oil of your choice this sesame oil brings out a nice subtle authentic flavor in this filling which ultimately makes the finished dish delicious.
- Sesame seeds – its high in calcium and a very nutritious food ingredient. You may use roasted or just white sesame seeds.
- Tofu – it’s the main ingredient in this recipe. It’s a soy product and protein rich along with being an excellent source of calcium. It is important to use the extra firm variety and press it nicely because the drier the stuffing the easier it is to wrap around.
- Chili oil – this enhances the overall taste of this recipe. You may use your own homemade version or a store bought one.
- Brown rice flour – It’s a gluten free flour and high in fiber. It works excellent in baking recipes but here it worked amazingly well in making the dough for the wrapper.
- Quinoa flour – it’s a high protein flour along with being gluten free. It helps in binding well and adds a slight nutty flavor to the wrapper.
- Cornstarch – I used it to make the dough a bit firmer and drier. To make this recipe completely gluten free make sure to use gluten free cornstarch.
How to make Vegan Dumplings
Step1: How to make the stuffing
- Firstly, I heated sesame oil in a nonstick pan and added sesame seeds, ginger, garlic and scallion.
- Secondly, I sautéed it for 2 minutes and then I tossed in cabbage and carrots to it.
- Next, I sautéed the veggies for 2 minutes and then tossed in rest of the filling ingredients.
- Later, I cooked it thoroughly sautéing continuously until tofu was dry and well cooked to light brown in color. Then, I removed it from the flame and kept it aside.
Step2: How to make the wrapper dough
- Firstly, I combined all the dry ingredients of the wrapper in a mixing bowl and mixed it with a spoon.
- Secondly, I added ½ cup hot water to it and mixed it with a spoon until it was comfortable to mix with hands. However, I did not let it cool down completely.
- As soon as it was crumbly in texture, I added the rest of the hot water and kneaded it into a smooth round dough. Then, I let it rest for 1 minute.
Step3: How to assemble
- Firstly, I divided the dough into 12 equal parts. Then, I took one part between my greased palm and covered the remaining dough to avoid from drying out.
- Secondly, I kneaded the small portion of the dough between my palms absolutely smooth and moist and formed a nice smooth round ball.
- Next, with the help of a rolling pin I rolled it flat in a round shape about palm size or 3-4 inch in diameter.
- Thereafter, I took about 1 tbsp of the filling and stuffed the center of the wrapper with it.
- Afterwards, I gently, folded the dumpling once and sealed the edges with my fingers and kept it aside.
- I repeated the same process for the rest of the dough.
Step4: How to steam vegan dumplings
- Firstly, I filled about 1 ½ cups water in the inner pot of the instant pot.
- Secondly, I greased the vegetable steamer well with a cooking spray. Then, I placed it in the inner pot and attached the entire set to the instant pot.
- Thereafter, I placed the dumplings in the steamer and closed the lid. Then, I sealed the valve and turned on the instant pot at high manual for 5 minutes.
- Once done, I let it release its pressure naturally which takes another 5-10 minutes.
- Lastly, I unlocked the lid and took the steamer out.
I plainly garnished them with chili anoint, soy sauce, sesame seeds and green onions .
We all heartily enjoyed these alimentary and healthier vegan dumplings .
Expert tips:
- It is important to use the extra firm tofu and press it very well for about 20 minutes. Then crumble and keep it aside.
- While making the wrapper it is important to note that the water should be hot and the dough should be warm. This facilitates making the dough easier and smoother. Also, do not let the dough dry up so keep it covered all throughout.
- When you roll it flat the edges may not be super smooth which is absolutely fine. Also, when you seal the edges use your fingers and press gently without breaking.
Vegan Dumplings FAQs How long do these last? These tastes good when served immediately while its quick. however, you may refrigerate the leftovers to be used the adjacent day. Simply microwave for 30 seconds before serving. How do these taste like? They taste very like to the traditional dumplings except that its healthy because it ’ s made with healthy and alimentary ingredients. These have a small thick forbidden covering and have a nice nutty flavor with a chewy bean curd which dominates the inside along with delightful chinese flavors. What are dumplings? It ’ s an asian cuisine specially a popular chinese appetizer. traditionally, the out cover is made flour and many habit won ton wrappers but here I made my own dumpling negligee from scrape with whole ingrain flour. then its stuff with protein for which I used bean curd to make it vegan. even though, these can be enjoyed as fried, pan fried, boiled, I decided to steam them in instant pot. Can I steam them on the stove top if I do not have instant pot? Yes, absolutely. Simply fill a quarter of the saucepan with water making sure that water system does not seep in through the steamer. then, place the vegetable soft-shell clam and put the dumplings on it. then binding and cook for 5-10 minutes at high flame. 
Did you make it?
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Print Recipe
Vegan Dumplings
These steamed Vegan Dumplings are easily made in instant pot. Its wrapper is homemade from scratch using brown rice flour and quinoa flour then stuffed with protein rich tofu. It’s a delicious and yet healthy appetizer to serve.
Prep Time
15
mins
Cook Time
5
mins
Pressure time
10
mins
Total Time
30
mins
Servings:
4
Calories:
282
kcal
generator :
Ingredients
for the filling
- 1/2 tbsp sesame oil
- 1 tsp white sesame seeds
- 1/2 tsp bracing grated/ginger powderize
- 1/2 tsp fresh minced/dried garlic
- 2 tbsp scallions
- 1/4 cup shredded pilfer
- 1/4 cup julienned carrots
- 1 tsp soy sauce sauce
- 1 tsp vinegar
- 1/2 of 14 oz supernumerary firm bean curd ( drained, pressed and crumbled )
- 1 tsp chili oil
- salt as per taste
- newly ground black pepper
for the wrapper
- 1
Read more: Old Fashioned Chicken and Dumplings
cup brown rice flour
- 1/4 cup quinoa flour
- 2 tbsp cornstarch
- 1/2 tsp salt
- 1/2 cup + 1/8 cup blistering water
for serving
- chili oil
- soy sauce sauce
- white sesame seeds
- green onions
Instructions
-
Heat sesame oil in a nonstick pan and add sesame seeds, ginger, garlic and scallions to it. Sauté for 30 seconds.
-
Add cabbage and carrots and sauté again for 1-2minutes.
-
Add rest of the filling ingredients and keep sautéing until tofu dries up nicely and is well cooked. Remove from heat and keep it aside.
-
Prepare the instant pot by adding about 1 ½ cups water to its inner pot. Grease the vegetable steamer with a cooking spray. Place the vegetable steamer inside the inner pot. ( Make sure the water does not seep in through the steamer or else reduce the water in the pot). Keep it aside. In a mixing bowl combine brown rice flour, quinoa flour, cornstarch and salt and mix with a spoon.
-
Now, pour ½ cup water to it and mix with a spoon. It will be very hot at this point so continue mixing with a spoon until it becomes little comfortable to mix with hands. Do not let it cool down completely. It kneads better if still warm. After mixing with hands the dough will be very crumbly. Then, add the rest of 1/8 cup hot water and slowly knead it into a smooth round dough. Cover it with a kitchen cloth and let it rest for1 minute.
-
Diving the dough into 12 equal parts and take one part between your palms. Keep the rest of the dough covered to avoid it from drying up. Grease your palms with oil and knead the small portion of the dough between your palms into a smooth round ball. Then, place it on a flat surface. With the help of a rolling pin roll it into a palm sized flat round shape or up to to 3-4inches in diameter. Do not try to roll it very thin or else it will break. The edges might be uneven which is ok.
-
Now, take 1 tbsp of the filling and spread it at its center. Gently, fold it length wise and seal the edges with your fingers. Keep it aside. (Repeat this process for the rest of the dough).
-
Place all the dumplings on the prepared vegetable steamer and close the lid of the instant pot. Seal the valve and turn it on at high manual for 5 minutes. Once done, let it release it pressure on its own which will take another 5-10 minutes. Unlock the seal and open the lid. With the help of a spoon gently take each dumpling out of the steamer on a serving plate. Garnish and serve.
Notes
- For stove top option: Fill about quarter of a saucepan with water making sure that water does not seep in through the steamer. Grease the vegetable steamer and place it inside the saucepan. Cover it with a lid and let it steam at high for about 10 minutes. Turn it off and let it stand covered for another 5 minutes. Remove the lid and serve as suggested.
- For convenience you may use coleslaw salad kit instead of cabbage and carrots.
- Any chili oil of your choice can be used in this recipe.
- Make sure to keep the dough covered while shaping all the dumplings. If by any chance you find the dough dry grease your palms a little more with oil. This will avoid it to break and hold the stuffing better.
- While shaping just fold it once gently, and seal the sides gently to make sure the stuffing does not fall out. Do not over press it.
- This recipe makes 12 dumplings and the serving size is 3 dumplings each person.
- The nutrition fact is suggested without the servings.
Nutrition
Calories:
282
kcal
|
Carbohydrates:
40
g
|
Protein:
12
g
|
Fat:
8
g
|
Saturated Fat:
1
g
|
Sodium:
381
mg
|
Potassium:
128
mg
|
Fiber:
3
g
|
Sugar:
1
g
|
Vitamin A:
30
IU
|
Vitamin C:
1
mg
|
Calcium:
15
mg
|
Iron:
1
Read more: Old Fashioned Chicken and Dumplings
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