These dumplings may be small but they have a big flavour profile. The salty, meaty taste will keep you going back for more! Store in an airtight container in the fridge and place in boiling water just before serving. The dumplings can also be enjoyed in a vegetable broth and freeze well.
Makes: 40 dumplings
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Servings
40 dumplings
Prep time
Cook time
Recipe
Ingredients
- 1 onion, diced
- 2 garlic cloves, finely chopped
- 3 spring onions, finely sliced
- 3 cups roughly chopped baby spinach
- 2 tbsp vegan fish sauce
- 1 carrot, grated
- 1 cup diced water chestnuts
- 1 cup shiitake mushrooms
- 250g firm tofu, crumbled
- 2 tbsp mirin
- 1 packet 20 round gow gee wrappers
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- Dipping Sauce
- ¼ cup tamari
- 1 tbsp rice-wine vinegar
- 1 small red chilli, deseeded & sliced
Method
- Sauté onion, garlic and spring onions in large frying pan. Deglaze pan with ¼ cup of water. Add spinach and 1 tbsp soy sauce and continue to sauté until the spinach has wilted.
- Add vegan fish sauce, grated carrot, water chestnut and shitake mushroom, stir well and sauté until mushroom and carrot have wilted. Continue to cook for a few mins, then add tofu and mirin. Stir well and set aside in bowl.
- Fill small bowl with water. Separate gow gee wrappers and lie 8 out on clean kitchen bench. Add no more than 1 tbsp filling to centre of each wrapper. Dip fingers in water and moisten edges of each wrapper so that, once folded in half, edges stick together to create sealed parcel. Pinch edges together to create scalloped edge.
- Bring large pot of water to boil and drop in 8 dumplings at a time. The dumplings will float to top and turn translucent after about 2–3 mins.
- Remove dumplings from water with slotted spoon and place on platter. Mix dipping sauce ingredients in a jar and serve with dumplings.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
