Dumplings are so much fun to make. All you need are some vegan dumpling wrappers, and you can find them in Chinese markets. I’ve even found them in Walmart where I live. You can make the filling ahead of time and invite friends over to help you create the dumplings with it. —KH
MAKES ABOUT 50 DUMPLINGS
FILLING
1 tbsp (15 ml) oil (or water sauté to make it oil-free)
½ cup (75 g) chopped onion
4 cups (400 g) shredded cabbage
2 cups (250 g) shredded carrots
1 (8-oz [227-g]) block super-firm tofu, crumbled (or firm tofu, pressed)
¼ cup (60 ml) soy sauce
2 tbsp (30 ml) rice vinegar
1 tbsp (9 g) grated ginger
DIPPING SAUCE
¼ cup (60 ml) soy sauce
¼ cup (60 ml) rice vinegar
2 tsp (7 g) grated ginger
2 tsp (10 ml) toasted sesame oil (omit to make oil-free)
1 tsp sriracha
1 (12-oz [340-g]) package vegan wonton wrappers (see Note)
FOR THE FILLING
Heat the oil (or water) in a very large sauté pan or wok over medium-high heat. Once hot, add the onion and cook until translucent.
Add the cabbage and carrots, and reduce the heat to medium. Cook until the veggies are starting to soften. Add the crumbled tofu, soy sauce and vinegar, and cook until the veggies are tender and the tofu is warmed.
Remove from the heat and stir in the ginger. Set the mixture aside to cool before you assemble the dumplings.
FOR THE SAUCE
Mix all the sauce ingredients in a small bowl while you wait.
Get a small bowl of warm water. Place a wrapper on a cutting board and spread water around the edge of the wrapper with your fingertip. Add 1 tablespoon (about 15 g) of filling to the middle of the wrapper and fold in half, matching the edges up. Press them together. You can stop here or you can grab it by the middle of the sealed part and fold the dough in 2 places on either side. Then sit it down in the steamer with the pleated-side up.
You can cook all of these or just cook some and freeze the rest for a quick dinner another time.
Place a steamer (bamboo or metal) in a pot with about 1 cup (240 ml) water, and bring to a boil. Cover and steam for 7 to 10 minutes, or until the dumplings are cooked. You will need to do this in batches.
Serve them with dipping sauce on the side. Pack any leftovers for lunch the next day. They are good cold or warmed up.