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Veggie Dumplings
Recipe:
6 servings
Recipe Ingredients:
2 tbsp of avocado oil
1 box of firm organic tofu, mashed in small pieces
1 cup of chopped green onions or chives
1 tablespoon minced ginger
1 cup sliced mushrooms (shiitake or regular white)
1/2 cup white or Napa cabbage, shredded
1 cup carrots, shredded
3-4 garlic cloves minced
1 teaspoon white pepper
2 tbsp of dark soy sauce
1 teaspoon sesame oil
Salt to taste
1 teaspoon sesame oil
Instructions:
Sauté all the veggies over medium heat for 10 min until soft. Add the spices, soy sauce, sesame oil, and sauté for another 5 min. Set aside.
Dough:
1 1/4 cups All-Purpose Flour
3/4 cup gluten-free sweet rice flour
3/4 teaspoon salt
3/4 cup plus 2 tablespoons hot water
2 tablespoons of avocado oil
Mix all dough ingredients in a food processor or by hand until it forms a dough. Cover and rest for 30 minutes.
Divide the dough into 15-18 pieces. Roll out each dough ball into a 4-inch diameter circle.
Fill each dough with 2 tbsp of veggie mixture and fold to form dumplings/potstickers.
Cook for 10 min with one tablespoon of vegetable oil and 1/3 water until crispy.
Optionally, add a corn starch slurry for extra crispiness. Mix 1 tbsp of cornstarch, 1 tsp of flour with 6 tbsp of water and 1/2 tsp of vinegar. Add it to a hot pan with potstickers towards the end. Cover then let it crisp for a few seconds.
Serve with chili oil and vinegar.
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