
Vegetable Dumplings 32 Dumplings Prep: 35 Mintues + Resting Time Cook: 20 Minutes Is there anything better than freshly steamed dumplings? And when you make them yourself, you know that they’re 100% free from strange starches or fillers. This easy dough has only 2 ingredients and the gingery filling will leave you wanting more than one of these steamy delights! Image: Photographically Ingredients Dumpling Wrappers 2 cups plain flour 3/4 cup just-boiled water Dumpling Filling 200 g chopped baby spinach 4 dried shiitake mushrooms soaked until plump, then stemmed and chopped 1/4 tsp salt 1/4 tsp pepper 1 1/2 tbsp Pureharvest Organic Rice Syrup, 2 tbsp sesame oil 2 tsp Pureharvest Organic Tamari, 1 tbsp minced ginger 1/3 cup finely chopped carrot 100 g finely chopped tofu 2 tsps cornflour dissolved in 1 tbsp water 1/2 cup finely chopped green onions Dipping Sauce 2 tsp Pureharvest Organic Tamari, 2 tsp Pureharvest Organic Rice Syrup, 1 tsp brown rice vinegar dash of water Instructions To make the dumpling dough - put the flour in a food processor, and with the blades turning, pour in the boiling water. Process until the dough forms a ball around the blade. Turn out onto a lightly floured surface and knead the dough for around 30 seconds. It should be smooth and a little elastic. Place in a zip-lock plastic bag and seal closed. Set aside to rest for at least 15 minutes and up to 2 hours. While the dough is resting, make the filling - in a bowl, combine 1/4 cup of the mushroom soaking liquid, salt, pepper, Rice Malt Syrup, tamari and sesame oil and stir to combine. Heat the sunflower oil in a wok, add the ginger and fry for around 30 seconds. Add the carrot, mushrooms, tofu and spinach, pour over the Rice Malt Syrup mixture and stir to combine and allow to simmer for a few minutes. Add the cornstarch mixture and stir to combine. Once it has thickened a little, remove from heat, add the green onions and mix through. Set the filling aside to cool. Break the dough in half and section off 16 equal sized pieces. Roll each piece into a circle around 8cm wide. Take one of the wrappers and fill it with 1 tablespoon of the cooled filling mixture. Fold the wrapper over to seal in the filling and create a half-moon shape. (Feel free to experiment with different types of folding techniques). Repeat with the remaining dumplings and dough. If you are cooking the dumpling straight away, place the dumplings inside steamer baskets lined with baking paper to prevent them from sticking. Steam over boiling water for around 8 minutes. When ready, serve with the dipping sauce. Alternatively, the dumplings can be kept in the fridge covered in plastic wrap for several hours or they can be kept in the freezer for up to 1 month. Share this recipe Print recipe

Vegetable Dumplings

32 Dumplings
Prep: 35 Mintues + Resting Time
Cook: 20 Minutes

Is there anything better than freshly steamed dumplings? And when you make them yourself, you know that they’re 100% free from strange starches or fillers. This easy dough has only 2 ingredients and the gingery filling will leave you wanting more than one of these steamy delights!

Image: Photographically

Ingredients

Dumpling Wrappers

2 cups plain flour
3/4 cup just-boiled water

Dumpling Filling

200 g chopped baby spinach
4 dried shiitake mushrooms soaked until plump, then stemmed and chopped
1/4 tsp salt
1/4 tsp pepper
1 1/2 tbsp Pureharvest Organic Rice Syrup,
2 tbsp sesame oil
2 tsp Pureharvest Organic Tamari,
1 tbsp minced ginger
1/3 cup finely chopped carrot
100 g finely chopped tofu
2 tsps cornflour dissolved in 1 tbsp water
1/2 cup finely chopped green onions

Dipping Sauce

2 tsp Pureharvest Organic Tamari,
2 tsp Pureharvest Organic Rice Syrup,
1 tsp brown rice vinegar
dash of water

Instructions

To make the dumpling dough - put the flour in a food processor, and with the blades turning, pour in the boiling water. Process until the dough forms a ball around the blade. Turn out onto a lightly floured surface and knead the dough for around 30 seconds. It should be smooth and a little elastic. Place in a zip-lock plastic bag and seal closed. Set aside to rest for at least 15 minutes and up to 2 hours.

While the dough is resting, make the filling - in a bowl, combine 1/4 cup of the mushroom soaking liquid, salt, pepper, Rice Malt Syrup, tamari and sesame oil and stir to combine.

Heat the sunflower oil in a wok, add the ginger and fry for around 30 seconds. Add the carrot, mushrooms, tofu and spinach, pour over the Rice Malt Syrup mixture and stir to combine and allow to simmer for a few minutes. Add the cornstarch mixture and stir to combine. Once it has thickened a little, remove from heat, add the green onions and mix through. Set the filling aside to cool.

Break the dough in half and section off 16 equal sized pieces. Roll each piece into a circle around 8cm wide. Take one of the wrappers and fill it with 1 tablespoon of the cooled filling mixture. Fold the wrapper over to seal in the filling and create a half-moon shape. (Feel free to experiment with different types of folding techniques). Repeat with the remaining dumplings and dough.

If you are cooking the dumpling straight away, place the dumplings inside steamer baskets lined with baking paper to prevent them from sticking. Steam over boiling water for around 8 minutes. When ready, serve with the dipping sauce.

Alternatively, the dumplings can be kept in the fridge covered in plastic wrap for several hours or they can be kept in the freezer for up to 1 month.

Share this recipe

Print recipe