Veggie Dumplings

difficulty: 6/10

9/10- great texture and easier than I thought

Almost 3/4 c Water

2 c Flour


enough Sesame oil to coat pan

Cooked vegetables/beans/etc of choice ( I used about 2 cans of stir fry veg)

enough Soy sauce/coconut aminos to coat

heaping 1/4 tsp Garlic powder

1/2 tsp ish Ginger ( I used powder, but fresh would be better)

squeeze of Orange/lemon/lime juice (I used orange)

Red chili flakes to taste

1 heaping tsp Minced onion 

dash of Allspice 

*helpful to choose pan with a lid

Bring water to a boil and place flour in large bowl. Once boiling, pour water directly into flour and start mixing with wooden spoon. Once beginning to combine and cool enough to handle, use hands to fully incorporate water. If dough won’t combine, add a tablespoon of water at a time until it does, but it should be slightly dry and crumbly. Once combined, transfer to counter/table with a sprinkle of cornstarch and begin to kneed (just fold the dough over itself over and over) until smooth (about 7 mins). Form dough into sphere and place into bowl lined with cornstarch. Cover and let sit in cold oven for about an hour. Place vegetables in a large bowl. Coat with soy sauce and orange juice and add spices. Pulse mixture in food processor/blender until clumping together and coarsely ground. Remove dough and roll out to desired thickness. Use 3 inch cookie cutter/ glass to cut circles. You can combine leftover dough to cut another. Place each circle on top of each other, rubbing with cornstarch between each. One at a time take a circle of dough and roll it out again because the dough still seemed thick to me, and place a lump of filling in the center. This takes a couple tries to get the right amount, it depends how big you roll out your circles. Once you try closing one, you’ll get a better sense of if you can add more or have to take some away. To seal, line rim with water and touch edges, or use a fork to crimp edges. If you’re not cooking right away, cover with a damp towel until ready. Coat pan with sesame oil. Place on medium high heat for about a minute, then add dumplings, careful not to overcrowd pan. Cook until brown on bottoms, about 2 mins. Then, add 1/4 c water and immediately cover with lid to steam. Leave until water is evaporated, about 2 more mins. Remove and serve right away. I topped with ground almonds, chives, red chili flakes, and soy sauce.

*There’s no actual baking in this, but I made the dough, so close enough 

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