Vegan Dumplings or Wontons

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dumplings-wontons vegan

Vegan Dumplings or Wontons

Everyone will kiss the chef with this recipe... This dumplings are tasty & fluffy.
Vegan, healthy & simply delicious!
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Prep Time 20 minutes
Cook Time 7 minutes
Total Time 57 minutes
Course Appetizer, Main Course, Side Dish
Cuisine Asian, Vegan
Servings 40 dumplings
Calories 57 kcal

Equipment

  • Rolling Pin
  • Sillicon mat
  • Medium skillet
  • Mixing bowl medium
  • Mixing bowl small
  • Measuring cups
  • Measuring spoons
  • Plastic wrap
  • Round cookie cutter ( The size will determine how big your dumplings are )

Ingredients
 
 

Dough:

  • 2 1/2 Cups All purpose flour
  • 3/4 Cup Water Warm
  • 1 Cup Corn starch This is use for dusting the dough

Tofu filling

  • 1 Block Tofu Extra firm, press, dry and cut into small cubes
  • 2-3 Carrots Dice in small cubes
  • 4 Garlic cloves Finely chop ( in cubes)
  • 1 Tsp Ginger Fresh & finely chop ( in cubes)
  • 3 Celery sticks Dice in small cubes
  • 1 Tsp Cilantro Fresh & finely chop
  • 1/4 Tsp Red pepper flakes
  • 1 Tbsp Sesame oil Use vegetable or canola if you don't have sesame oil.
  • 1 Cup Baby bella Or Shiitake mushrooms, finely chop
  • 3 Tbsp Coconut aminos Or low sodium soy sauce
  • 1/2 Tsp Corn starch
  • 1/2 Tsp Water

Dipping Sauce

  • 1/2 Cup Coconut aminos Or low sodium soy sauce
  • 1/2 Cup Rice vinegar
  • 1 Tbsp Garlic Finely chop
  • 1 Tsp Sriracha Or chili paste
  • 1/4 Tsp Red pepper flakes
  • 1/2 Tsp Lime Only the juice

Instructions
 

Dough

  • In a large mixing bowl add the flour and warm water. Mix the dough until it's mixed. Turn the dough into the sillicon mat or clean surface. Knead the dough unitl you have a soft ball and its stretchy, wrap the dough with plastic wrap and refrigerate for 30 minutes.
  • Once the 30 minutes passed, dust the sillicon mat or clean surface with corn starch, place the dough and roll it. Cut the dough in half and place the other half in the plastic wrap working with one half at a time.
  • Make small ball out of the dough and roll it thin, dusting corn starch so the dough doesn't stick to the surface. Then procede to cut it with the cookie cuter, dusting more on top and bottom of the circle and place on parchment paper. Set aside and procede to do the same with the rest of the dough.
    Set aside!

Tofu Filling

  • Place the skillet on the stove on medium heat. Add the sesame oil, garlic, ginger and tofu cook until golden brown on each side. Make sure not to burn, lower the heat if necesssary.
  • Next add the mushroms, carrots, celery and red pepper flakes. Let them cook for about five minutes or until tender.
  • After the vegetables are cooked add the coconut aminos. Next, mix the corn starch with 1/2 tsp of water and add to the mixture and let it simmer for about 5 minutes and take off the heat.
    Set aside to cool.

Dipping sauce

  • In a small mixing bowl add the coconut aminos, rice vinegar, garlic, sriracha, pepper flakes and lemon juice.
  • Mix the ingredients together and its ready for dipping.

Notes

  • You can make the dough the night before, just make sure to double wrap it. It will keep it from drying.
  • The dipping sauce can also be made ahead of time.
  • Important: the amount of dumplings/ wontons you can make will depend on the cookie cutter round you use. I use the small
 

Nutrition

Calories: 57kcal | Carbohydrates: 10g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 106mg | Potassium: 45mg | Fiber: 1g | Sugar: 1g | Vitamin A: 519IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg
Keyword Easy homemade, healthy, plant-based, vegan
Tried this recipe?Mention @notyourglammom or tag #notyourglammom!

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