Vegan Dumplings Recipe

Bring a medium pot of water to boil.

While the water is heating, clean and chop the cabbage into 8 wedges, spinach into 2″ pieces so it’s easier to blanch.

Add the cabbage to the pot of boiling water to blanch for 10 seconds, spinach for 5 seconds. Drain and let cool. The reason the veggie has to be blanched ahead is to control how much water there is in the dumplings. By blanching the veg, it’s softened, and excess water can be squeezed out later.

While waiting for the veggies to cool, chop the tofu skin, soaked mushrooms (squeeze the juice out), and cellophane noodles into roughly 5mm pieces. Carrots need to be chopped slightly finer than that. Mix all the chopped ingredients in a large mixing bowl.

Once the blanched veggies are cool enough to handle, chop them up into 5mm pieces, then move to a nut milk bag/ laundry bag and squeeze out about 80% of the water. That’s abstract, I know. I usually squeeze mine with both hands until the veggies clump together and form a ball without falling apart easily and not too soggy to touch.

Add the squeezed veggies to the mixing bowl and mix in the seasoning: 5 tbsp soy sauce, 4 tbsp sesame oil, 1 tbsp sugar, 1 tbsp freshly grated ginger, 2 tsp ground white pepper, and 1 tsp salt (or to taste). Mix well. The best part about making vegan dumplings is that you can taste them and adjust accordingly!

Finally, it is ready for dumpling wrapping.