Vegetarian Tofu Dumplings

BY Ceres Organics

vegetarian   

Ready in 60 minutes | Serves 2


Who doesn’t like dumplings? If you have time, it’s rewarding to make dumpling wrappers from scratch. You can make these in batches and freeze them so you’ll have a quick dinner option. Using T.V.P, which stands for Textured Vegetable Protein, this makes it easy to cook and a good source of protein.

Ingredients

DUMPLING WRAPPER

2 cups Organic White Flour, Stoneground

1/2 cup water + 1 tbsp if needed

1 tsp salt

FILLING

1 block of tofu

1 cup, pre-soaked Organic T.V.P (Soy Protein)

1 bunch garlic chives, chopped in 1 cm pieces

1 carrot, shredded

2 cups cabbage ,finely shredded

2 tbsp Organic Tamari Soy Sauce

2 tbsp Organic Coconut Aminos Seasoning

1 tsp Organic Sesame Oil, Toasted

1/2 tbsp salt

1 tsp sugar

sprinkle of white pepper

2 cloves garlic

1 tsp ginger, minced

1/4 cup water

DIPPING SAUCE

3 tbsp Organic Tamari Soy Sauce

1 tsp Organic Balsamic Vinegar or any vinegar

Spring onions, sliced

Coriander, sliced

Chilli Oil or Sriracha Sauce

Method

1. Combine flour, salt and water in a bowl and mix. It will start to clump together, so knead this until a dough forms. If it’s looking dry, add a teaspoon of water at a time and knead until the dough does not stick to your hand- roughly 5-10 minutes. If you’ve added too much water, sprinkle some flour and knead. Dive into 2 and roll out into a cylinder with roughly a 4cm diameter. Wrap and set aside in your fridge to rest for 30 minutes.

2. Meanwhile the dough is resting, start preparing your vegetables for the filling. Heat up your frypan and add oil. Then add your garlic and ginger. Stir for a minute before adding your tofu and T.V.P. Stir-Fry for 3 minutes until golden before adding your carrots, chives and cabbage. Add salt, sugar, white pepper, Tamari Soy Sauce and Coconut Aminos Seasoning and fry for a further 5 minutes until the vegetables have softened. Add your toasted sesame oil and combine. Total cooking time will be 10 minutes. Set aside to cool.

3. Take your dough out of the fridge and cut into roughly 2cm pieces, then pinch together to form a ball. Grab your roller pin to flatten and roll outwards while moving your dough in a circular motion. Cover your wrappers and dough with a wet towel to prevent them from drying out.

4. Once you’ve formed your wrapper, scoop some filling (be careful not to overfill) then fold your wrap in half while pinching the edges together. Set aside and repeat until you have made enough dumplings.

5. Heat your frypan, add oil then place your dumplings to cook for a minute before adding water. Place a lid and cook for 5 minutes. Once the water has been evaporated, fry your dumplings until the skin has a nice crisp skin.

6. Serve dumplings with your dipping sauce, chilli and spring onions.