Carrageenan Free Vegan Mushroom Dumplings
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Learn more āIngredients
4 servings
For the dough
- 2 cups all-purpose flour
- Ā½ tsp salt
- Ā¾ cup boiling water
For the filling
- 8 oz shiitake mushrooms, stems removed, caps finely chopped
- 8 oz cremini mushrooms, finely chopped
- 2 cups napa cabbage, finely shredded
- 1 tsp salt, for cabbage
- 3 scallions, thinly sliced (green parts only)
- 1 tbsp fresh ginger, finely grated
- 2 tbsp tamari
- 1 tbsp toasted sesame oil
- 1 tsp rice vinegar
- Ā½ tsp white pepper
For cooking
- 2 tbsp neutral oil (such as canola or vegetable oil), for frying
- ā cup water, for steaming
For the dipping sauce
- 3 tbsp tamari
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 1 tsp fresh ginger, finely grated
- 1 tsp chili oil (optional)
Instructions
- 1
Make the dough: Whisk together the flour and salt in a large mixing bowl. Pour in the boiling water and stir with a fork until shaggy, then turn out onto a lightly floured surface and knead for 3ā4 minutes until smooth and no longer sticky. Shape into a ball, cover with a damp towel, and rest for 30 minutes.
- 2
Prepare the cabbage: Toss the shredded napa cabbage with 1 tsp salt in a medium bowl and let stand for 10 minutes. Squeeze out as much liquid as possible with your hands, then transfer the cabbage to a large mixing bowl.
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