Italian ravioli, Polish pierogi, or Korean mandu – dumplings are very popular all over the world. Even I can rarely resist the small dumplings in restaurants – simply too delicious! In the past, I always thought that dumplings must be hard to make yourself because the folding technique looks so incredibly creative and complicated. But because I’m sure you know how much I love trying new recipes, I tried my hand at it myself. Of course, I sneaked an extra portion of veggies into my dumplings, resulting in a really healthy but totally easy version that you muuuuust try.
If you’re wondering how to do the cool folding technique yourself, I can tell you in advance that it’s not as hard as it looks. But of course, I won’t leave you alone, here I have recorded an easy peasy tutorial together with my Laura Fruitfairy.
VEGAN DUMPLINGS RECIPE
- Mandu sheets from the Asian market
- ½ leek
- 2 carrots
- a handful of mushrooms (e.g. shiitake, enoki)
- 175g tofu
- 1 tbs minced ginger
- ½ tsp Chinese 5-spice mix
- 1 tbs miso paste
- Chop carrots, leek, shiitake mushrooms, and tofu finely in a food processor. Alternatively, you can chop everything finely and crumble the tofu with your hands.
- Fry ginger in coconut oil, then add the chopped ingredients. Fry until the carrots are tender. Add spices and miso paste in the end.
- Fill dumplings like demonstrated in the linked tutorial. Steam for 8 minutes and serve with spicy soy sauce (soy sauce, rice syrup, chili flakes + a bit of vinegar). Enjoy!
Have you tried my dumplings? Then feel free to share your creations with me and link me on Instagram. I am looking forward to it!