If I had only known how easy these vegan dumplings are to make the hubby and I would have enjoyed them a lot sooner. The dumpling dough consists of only 4 ingredients, the vegan dumplings are filled with finely diced mushroom, spring onion and basil stir fry and if that isn’t already enough they’re served with a very easy sweet and sour tamari sauce.
These vegan dumplings are packed with flavor and the best part is you don’t need a bamboo steamer to make them. Thanks to a friend from Instagram who kindly pointed out that not everyone might own one, I decided to make them without a bamboo steamer so everyone can enjoy them.
So, get your pan out of the pantry and let’s make some vegan dumplings from scratch!
What You’ll Need
Makes 16 vegan dumplings
For the dumpling dough
- Brown rice flour
- Tapioca starch
- Sea salt
For the filling
- 1 Tablespoon of Olive Oil
- 3 Garlic Cloves
- 1 Cup of Diced Mushrooms, I used Portobello and Champion
- 1/2 Teaspoon of Sesame Seed Oil
- 1/2 Teaspoon of Nigella Seeds
- Sea Salt and Black Pepper to taste
- Handful of Fresh Basil Leaves
- 1/4 Cup of Chopped Spring Onion
For the tamari sauce
- 1/8 Cup of Date Syrup
- 1 Tablespoon of Tamari Sauce
- 1 + 1/2 Tablespoons of Hot Water
- Pinch of Dry Chili Flakes
Instructions
1. Crush the garlic cloves and finely dice 1 cup worth of mushrooms, around 4 medium. I used portobello and champion mushrooms because they’re always easy to find in the stores.
2. Next, heat a saucepan on medium heat then add the olive oil, crushed garlic and finely diced mushrooms.
3. Add the sesame seed oil, sea salt and black pepper to taste and mix. Finely chop the basil leaves and the spring onion then when the mushrooms are nice and soft add them and stir until they shrink down.
4. Remove from heat and set aside while we prepare the dough
For the dumpling dough
1. Heat half a kettle of water. Next, add the brown rice flour, tapioca starch and sea salt into a medium sized bowl. Holding a wooden spoon in one hand carefully pour in the hot water then with the other hand hold the bowl and quickly mix until you have formed a dough.
2. Flour your counter top and hands with a small amount of cornstarch and knead the dough for a minute, then place it into a sandwich bag. Take out a small ball, then close quickly close the bag. This is so the moisture won’t escape the sandwich bag and dry out the dough.
3. Add a pinch of spelt flour as necessary. Make sure your counter top is always lightly floured and so is your rolling pin. Start rolling the dough as thin as possible, constantly turning the dough over and rotating it.
4. Cut out circles and set them aside, not on top of each other, then repeat until you have finished all your dough.
5. Place a dumpling circle in the palm of your hand then put 1 teaspoon of the mixture in the center and close by folding it in half and pinching the edges together. Repeat until you have used up all of the dumpling dough.
6. In a small bowl add the olive oil, peanut oil, crushed garlic, and thyme leaves. Mix well until combined and set aside.
7. Heat a pan on medium heat, add the olive oil mixture and place the dumplings into the pan. When they start to color on one side, carefully add the water and close the lid. Let your dumplings cook for roughly 5 minutes, or until the water evaporates.
8. When ready, take them out and place on a serving dish.
9. For the tamari sauce simply mix all the ingredients together, transfer to a small dipping bowl, dunk a dumpling in the sauce and dig in!
How about my No Bake Pecan Bars for dessert? They make the perfect freezer snack, they’re refined sugar free and perfectly infused with coffee!
Until next time, have a bright day xx
