Vegan Cauliflower Dumplings

Stuffing:

– 1 medium caulfilower, cut up into small florets

– 2 cloves of garlic, minced

– 1 tsp ginger, grated

– 4-5 spring onions, chopped

– 1 cup mushrooms, finely diced

– 2- 3 tsp miso

– 2 tbsp soy sauce

– 1 tbsp sesame oil

*Method*

– Heat up sesame oil in a pan on medium heat. Add the cauliflower and saute for 3 mins.

– Then add the garlic and cook for a minute.

– Add the spring onions, mushrooms, ginger and miso. Saute for a minute, then add soy sauce. Mix well and set aside to cool.

– Ideally you want to blend this once its cooled down so its a consistent smooth texture.

For the skin:

– 2 cups all purpose flour

– 130 ml warm water

*Method*

– Knead the dough. I’d add in the water slowly to incorporate into the flour using chopsticks or a spoon to see if it starts to come together. Then bring it into a bowl and knead till its smooth.

– Cover with a lightly damp cloth and let it stand for 30 mins to an hour. Then roll into a long rope and cut a small chunk out of it. Keep the rest covered.

– Roll it out thinly, add the stuffing and then pleat.

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