Easy Vegan Dumplings

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Easy vegan dumplings

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These Vegan Dumplings with Rice Paper are a foolproof way to enjoy dumplings with very little effort! Plus, this recipe is rich in protein and nutrient-packed veggies. They're healthy, easy, and quick to make. No knife is required.

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Vegan Rice Paper Dumplings🌱❤️🌱

*dumpling wrapper*

-3 cups plain flour / 360g

-3/4 cup warm water / 180ml

-1/2 tsp salt

*filling*

-3 garlic cloves

-1/2 inch ginger

-2 spring onion

-1/4 white cabbage

-1 carrot

-1/2 block firm tofu

-2 tbsp soy sauce

⭐️ METHOD ⭐️

-start by combing the flour and salt in a large McIntyre bowl before gradually adding the warm water and kneading into a firm dough (knead for 5-10 minutes) then cover and rest for 39 minutes.

-now fry the garlic, ginger, spring onion, cabbage and carrot for a few minutes until everything softens up then add the crumbled tofu and soy sauce then fry off for another few minutes before taking off the heat and allowing to cook down.

-now roll out the dough *very thin* (use cornflour to help stop the dough sticking) and then cut out circles using a coo

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45min If you haven’t made chick’n and dumplings, we need to change that! Soup • 1 1/2 tablespoons (22ml) olive oil • 2 carrots chopped (about 100g) • 2 celery ribs chopped (about 80g) • 1/4 sweet onion chopped (about 50g) • 1 tablespoons (14g) vegan butter • 2 tablespoons (30g) Better than Bouillon vegetable base • 6 cups (1420ml) warm water • 1/3 cup (40g) all purpose flour • 1 1/2 cups (60g) soy curls • 1/4 cup (10g) fresh parsley, chopped • Salt and pepper to taste Dumplings • 2 cups (240g) all purpose flour • 1 tablespoon (14g) baking powder • 1/8 teaspoon salt • 3/4 cup (180ml) non-dairy milk, unsweetened and unflavored • 2 tablespoons (28g) vegan butter, melted *this recipe has been adapted from my cookbook Plantiful, please do not share as it is copyrighted

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