LEEK DUMPLINGS IN DASHI

MAKES 4 TO 5 SERVINGS

WHILE WE’RE A BIG DUMPLING TOWN, finding great plant-based dumplings can be a challenge. Until now. I crave this recipe when I’m under the weather and am convinced they have healing properties. They’re also great for rainy-day lunches and are particularly nice in the spring when leeks are everywhere at the farmers’ market. The best part? These addictive little numbers seem far more complex to make than they really are, so they’re a great one to pull out to wow friends and family. To get them going, you simply buy wonton wrappers, make a leek filling with our Lemongrass and Ginger Roast (here), pull together a savory broth, and steam the dumplings in the broth. The kombu boosts the umami in the broth, making it superfragrant and flavorful.

6 cups Mushroom and Herb Stock (here) or vegan mushroom stock

1 medium-size piece kombu

2 tablespoons coconut oil

1 medium-size shallot, minced

4 cloves garlic, minced

2 tablespoons minced fresh ginger

4 green onions, sliced

1 medium-size leek, cleaned, tough ends removed, sliced

8 ounces Lemongrass and Ginger Roast (here) or Field Roast Lentil Sage Quarter Loaf, ground

2 tablespoons rice vinegar

2 tablespoons tamari

About 24 wonton wrappers

EQUIPMENT

Bamboo steamer

1. In a pot, bring the stock to a boil and add the kombu. Lower the heat to low and cover.

2. In medium-size pan or skillet over medium-high heat, heat the oil and add the shallot, garlic, ginger, green onions, leeks, and roast or loaf. Sauté, stirring occasionally, for 5 minutes. Lower the heat to medium and continue to cook for 5 minutes, stirring occasionally to keep everything from sticking to the bottom of the pan. Add the vinegar and tamari. Lower the heat to low and simmer until the liquid is absorbed fully. Transfer the mixture to a plate and cool in the fridge until it is easy to handle.

3. Fill a ramekin or small bowl with about ½ cup of water and place on a clean board. Lay out a few of the wrappers, and spoon a healthy tablespoon of the filling into each wrapper. Wet your fingers in the bowl and dab around the outside edge of the wrappers. Fold one corner over the filling to the diagonal corner, creating a triangle, and seal the edges with your fingers. Bring the acute-angled edges together and seal them with a little more water from the bowl. Do this until all filling has been used up. Steam in a bamboo steamer for 3 minutes.

4. Place six or so dumplings in each bowl and ladle the broth over the top.