this post is sponsored by Pimp My Salad
Can anything beat homemade dumplings? Actually, can anything beat homemade anything?
Oh boyyyy, how these dumplings tortured me. Long story short, I may or may not have spilled the soy sauce all over the counter, got extremely frustrated because I can’t wrap dumplings for sh*t, and turned the first dumpling skin batch into a rock. For context, this was my first time ever attempting to make dumplings, but thanks to my super mum, I managed to pull through and turn out with 18 delicious, wholesome and veg packed bundles of joy which made everything worth it.
These veg dumplings aren’t too special when it comes to ingredients, but that’s what make them so wholesome and every sense - delicious. You can taste and appreciate each and every ingredient, and when you pour in that love and elbow grease, it’s seriously so so so sooooo rewarding.
The dumpling skins are a very simple dough of just flour + salt + water. The filling is a mixture of mushrooms, spring onions, tofu, cabbage and a light seasoning composed of soy sauce and sesame oil. I opted to steam these before frying them quickly on a hot pan to give them a nice, golden and crispy crunch.
And warning, if this is your first time making dumplings, don’t expect to have a smooth ride. Wrapping the dumplings are definitely the hardest part, and if you don’t have an expert there to help you out, I highly suggest watching some youtube tutorials on how to fold. Even that won’t give you the perfect pleats or shaped dumplings, it’s all in the practise.
I’m working together with Pimp My Salad, so I couldn’t resist the idea of crusting the dumplings in their crushed Sea Sprinkles. Taking out the mortar and pestle, I grinded down a handful of the (wildly addictive and dangerous) salad sprinkle and turned them golden and delish on the bottom side of these dumps. One thing I absolutely love is how this company strives to source every ingredient from clean and sustainable farms (and of course how incredible their sprinkles taste!).
Wholesome Veggie Dumplings (v)
Makes 18 dumplings
Print recipe here
240g sifted wheat flour (+ more for dusting)
Dash of salt
2/3 cup just boiled water
150g mushrooms, finely chopped (I used mixture of brown and king oyster)
1 cup medium Tofu, crumbled
1/2 cup spring Onions, finely chopped
1 cup cabbage, finely chopped
2 tsp sesame oil
1 tbsp minced ginger
1 tbsp soy sauce
1/2 tsp white pepper
1 tsp salt
1/2 cup crushed @pimpmysalad sea sprinkles (or alternatively sesame seeds)
Begin by making the the dumpling skin dough by sifting the flour into a large bowl with the salt. Add the just boiled water and using a wooden spoon, mix together until dough can needed with hands. Knead for 5-8 minutes into a smooth bowl and cover with a damp towel and let rest for 20 minutes or while you prep the fillings.
Place your filling ingredients into a bowl and make sure to mix everything well.
Make your dumplings by rolling the dough into a log, cutting the dough into 16 equal pieces and rolling into balls. Flatten the balls slightly with your hands and roll out into a flat disk using a rolling pin on a floured surface.
Place a spoonful (approx 1 tbsp) of filling in the center. Then fold the bottom half upwards and pinch and pleat the edges.
To cook, prepare a steamer and steam the dumplings for 15 minutes in 2-3 batches.
Once cooked, immediately dip the bottom of the dumpling in crushed @pimpmysalad sea sprinkles (or alternatively- sesame seeds).
Heat a pan with 2 tsp sesame oil on high. Place dumplings and cook until bottoms are crispy and golden brown. Cook dumplings on each side until golden if you enjoy crispy dumplings.
Serve with spring onions, sesame seeds and a dipping sauce made of soy sauce + Chinese vinegar and enjoy!