
Vegan Cauliflower Dumplings
Ingredients:
For the dough:
- 2 cups all-purpose flour
- 3/4 cup warm water
- 1/2 teaspoon salt
For the filling:
- 2 cups cauliflower florets, finely chopped
- 1/2 cup finely chopped cabbage
- 1/4 cup finely chopped carrots
- 2 cloves garlic, minced
- 1 tablespoon finely chopped ginger
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon agave syrup or other sweetener (optional)
- Salt and pepper to taste
- 2 green onions, finely chopped
- 1 tablespoon cornstarch mixed with 2 tablespoons water (as a thickening agent)
For cooking:
- Water for boiling
- 1 tablespoon vegetable oil for frying
Instructions:
- In a large mixing bowl, combine the all-purpose flour and salt. Gradually add warm water while kneading the dough until it forms a smooth and elastic ball. Cover the dough with a damp cloth and let it rest for 30 minutes.
- While the dough is resting, prepare the filling. In a pan, heat a little oil over medium heat. Add minced garlic and ginger, and sauté for about 1 minute until fragrant.
- Add chopped cauliflower, cabbage, and carrots to the pan. Stir-fry for about 5-7 minutes until the vegetables are tender but still crisp.
- In a small bowl, mix soy sauce, sesame oil, rice vinegar, agave syrup (if using), salt, and pepper. Pour this sauce over the vegetables and stir well.
- Add chopped green onions to the vegetable mixture and cook for another 1-2 minutes. Then, add the cornstarch-water mixture to the pan to thicken the filling. Stir until the sauce thickens and coats the vegetables evenly. Remove from heat and let the filling cool.
- Divide the dough into small balls, about 1 inch in diameter. Roll out each ball into a thin circle using a rolling pin.
- Place a spoonful of the cooled vegetable filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape and pinch the edges to seal tightly. You can crimp the edges for a decorative touch.
- Bring a large pot of water to a boil. Drop the dumplings into the boiling water in batches, being careful not to overcrowd the pot. Boil the dumplings for about 5-7 minutes or until they float to the surface and the dough is cooked through.
- Once cooked, remove the dumplings from the water using a slotted spoon and place them on a plate lined with paper towels to drain excess water.
- Heat vegetable oil in a non-stick skillet over medium heat. Once hot, add the boiled dumplings to the skillet and pan-fry for 2-3 minutes on each side until golden brown and crispy.
- Serve the vegan cauliflower dumplings hot with your favorite dipping sauce, such as soy sauce mixed with rice vinegar, chili oil, or sweet chili sauce. Enjoy your delicious vegan dumplings!