Cooking Time: 2 hours
- 140g plain flour
- 80g boiled water
- Pinch of salt
- Extra flour for rolling
- 4 Linda McCartney’s vegetarian, vegan sausages (or any vegan sausages)
- One stalk of a spring onion
- Two large carrots
- One teaspoon of very lazy garlic
- 1/4 teaspoon of very lazy ginger
- Two tablespoons of reduced salt soy sauce
- Two tablespoons of vinegar (any)
- One star anise
- One clove
- A pinch of cinnamon
- 1/4 teaspoon of nutmeg
- 1/2 teaspoon of cornstarch
- One teaspoon of sesame seed oil
- 1/2 teaspoon of golden mountain seasoning sauce
- One teaspoon of raw cane sugar
- 1/2 teaspoon of Himalayan salt
- Three tablespoons of water
- Four tablespoons of breadcrumbs
( Dipping sauce)
- Soy sauce
- One teaspoon of rice vinegar
- Chilli oil ( homemade or shop-bought)
- One tablespoon of sesame seeds
- A splash of golden mountain seasoning sauce (optional)
- Firstly, prepare your vegan filling. In a chopper blitz carrots and spring onions.
- Then, prepare the vegan mince in a meat chopper, blitz the uncooked vegan sausages.
- Heat a pan with olive oil and add the lazy garlic, star anise and clove, when the garlic has turned a light brown, add the vegan mince and veg. Continuously mix and break apart the vegan mince.
- Add the ginger, soy sauce, vinegar, star anise, cinnamon, nutmeg, sesame seed oil, sugar, salt, seasoning sauce and water. Let the mixture simmer on medium heat for a couple of minutes till some of the liquid has evaporated.
- Then, add the cornflour and mix immediately. The filling shouldn’t be too wet nor dry. Place it to one side to cool.
- Now for the dough. In a clean bowl mix the flour, salt and hot water. Make sure the water has rested for a few minutes before using. Use chopsticks to combine the warm dough.
- Then, on a clean, lightly floured surface kneed the dough for 5 minutes.
- Add some more flour to make the dough slightly firm. Not too much flour that the dough gets dry.
- Gently press your finger on the dough, if it bounces back to its original shape then it is ready.
- Divide the dough into two even pieces. Put one half of the dough into a zipper bag to avoid it drying out.
- Roll the other half into a log.
- Cut the dough into eight equal pieces.
- Put some of the pieces of dough into a zipper bag to avoid them drying out.
- With one piece of dough, shape it into a ball. And using a small rolling pin, roll it till it’s flat. Then roll out the edges, so the centre is thicker, this is because the edges will be pleated together and it shouldn’t be too thick.
- Use a circle cookie cutter to cut an even circle of the wrapper. Preserve the remaining dough into a zipper bag.
- Place the wrapper into the palm of your hand. And add a teaspoon of the filling into the middle of the wrapper.
- Pinch the edges together till the filling is tightly inside.
- Then, form the pleats. I searched a youtube tutorial to help me, Here’s one that I found handy Plus they don’t have to be perfect, for there’s a reason why I called them ugly dumplings.
- Cover the dumplings under a bowl or cling film as you repeat steps 11 – 18.
- When all the dumplings are complete, heat a large frying pan with some oil on medium heat.
- Place the dumplings into the frying pan for a couple of minutes until the bottom is golden brown.
- Then, hold the cover of the frying pan over the dumplings as protection from the hot oil that will spit, quickly pour 100 ml of water into the pan and cover it.
- While the dumplings are cooking, prepare the sauce. Mix some honey, soy sauce, vinegar, chilli oil and sesame seeds. Make it to your satisfaction.
- Let the dumplings steam for 5 minutes, then remove the cover to allow the water to evaporate.
And it’s finally complete!
I hope you enjoyed this recipe, please feel free to try these out and tag me on Instagram @nutrishanice
Have a blessed day,
Till next time!
Shanice Harris x