Asian Style Dumplings from The 40-Year-Old Vegan Cookbook

Sandra Sellani co-author of @40YOV Cookbook (bit.ly/2JVMLBL) makes #vegan Asian Dumplings today on #lunchbreaklive at 1230 PT/330 ET. Eden Foods San-J, JSL Foods

Posted by Jane Velez-Mitchell on Sunday, May 21, 2017

Ingredients

  • 1 t. oil (or water) to sautee
  • ¼ t. sesame chili oil
  • 1 c. leek (white part only), thoroughly cleaned and minced
  • 2 garlic cloves, minced
  • 3 c. shredded Napa cabbage
  • ½ c. carrot shredded with hand grater or minced
  • 1 c. baby spinach cut into thin strips
  • 2 t. fresh ginger, grated with fine grater or micro plane, or thoroughly minced
  • 1 T. soy sauce
  • 1 t. agave nectar
  • ¼ c. fresh cilantro
  • 28-30 wonton wrappers preferred brand Twin Dragon by JSL Foods (check label to make sure they contain no animal products)

Garnish

  • Sesame seeds, black, white or both
  • Sesame chili oil
  • Green onions cut on a diagonal

Directions

  1. In a large pan sauté leek and garlic in oil and sesame chili oil on medium-low heat until softened, about three minutes.
  2. Add cabbage, carrot, ginger, spinach, soy sauce, agave and continue to mix until all vegetables are softened, about another three minutes.
  3. Transfer mixture to bowl with slotted spoon, to omit extra liquid. Add fresh cilantro and mix thoroughly.
  4. Place wonton wrappers on a cutting board. Scoop a teaspoon of the vegetable mixture into the center of the wonton wrapper. Dip your fingers into water and wet all four edges of the wrapper.
  5. Place a steamer basket into a pot of water while preparing dumplings. Bring the water to a boil to steam the dumplings without having the water touch them. The water should be boiling just beneath the steamer basket.
  6. Pull all corners of the wonton inward until they touch. Pinch the sides together to form four “seams.” While doing this, push any air out of the dumpling to form a tight little package.
  7. Place dumplings into the steamer basket. Leave a little space on the sides of each dumpling so they don’t stick together. On an average size steamer basket, you will be able to fit about six dumplings.
  8. Let the dumplings steam for two minutes. Carefully remove dumplings and repeat until all dumplings are cooked.
  9. Place the dumplings on a dish and drizzle with just a touch of soy sauce, sesame chili oil, white and black sesame seeds and sliced green onion.