These vegan dumplings and spicy sauce are made for each other and will leave you wondering if you are still at home or in your favourite Asian restaurant.
Serves: 4
VG
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- Dumplings
- 1 onion, diced
- 2 garlic cloves, finely chopped
- 1 small red chilli, finely diced
- 3 spring onions, sliced
- 4 cups baby spinach, roughly chopped
- 2 tbsp vegan fish sauce (optional, can replace with soy sauce)
- 1 carrot, grated
- 1 cup water chestnuts, diced
- 1 cup dried shiitake mushrooms, soaked until soft then sliced
- 250g firm tofu, crumbled
- 2 tbsp mirin
- 1 packet x 20 round gow gee wrappers
- Spicy Sauce
- 8 tbsp sambal oelek
- 4 tbsp rice vinegar
- 12 tbsp soy sauce
- 2 baby bok choy, cut lengthwise into eighths
- 2 spring onions, sliced thinly
- 1 bunch fresh coriander, chopped
Method
- Sauté the onion, garlic, small red chilli and spring onions in a large frying pan.
- Deglaze the pan with 2 tbsp of water. Add the spinach and continue to sauté until the spinach has wilted.
- Add the vegan fish sauce, grated carrot, water chestnuts and shiitake mushrooms, stir well and sauté until the mushrooms and carrot have wilted.
- Continue to cook for a few mins then add the tofu and mirin and stir well. Set aside in a bowl.
- To assemble, fill a small bowl with water. Separate all of the gow gee wrappers and lay 8 out onto a clean kitchen bench.
- Add no more than 1 tbsp of filling to the centre of each of the gow gee wrappers.
- Dip your fingers into the water and moisten the edges of each wrapper so that once folded in half, the edges stick together to create a sealed parcel. Pinch the edges together to create a scalloped edge.
- Bring a large pot of water to the boil and drop in 8 dumplings at a time. The dumplings will float to the top and turn translucent after about 2-3 mins.
- Remove the dumplings from the water with a slotted spoon and place them onto a platter.
- Add the baby bok choy to the water and cook for a few mins.
- Meanwhile in 4 shallow wide bowls, add to each: 3 tbsp soy sauce, 1 tbsp vinegar, 2 tbsp sambal. Add a cup of the water the dumplings were cooked in, to each bowl and stir.
- Place some bok choy in each bowl. Add the cooked dumpling and top with the chopped spring onion and coriander.
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