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Dole Banana Farmer

Vegan Veg Dumplings

Vegan Veg Dumplings
1 hr 9 Minutes Total time 45 Minutes Prep time 24 Minutes Cook Time 228 Calories 6 Servings

Ingredients

2 cups all-purpose flour plus additional for dusting
1 tablespoon avocado oil
2 garlic cloves, minced
2 tablespoons less sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 teaspoon minced fresh ginger
2 DOLE® Green Onions, thinly sliced plus additional for garnish
½ cup finely chopped DOLE® Classic Coleslaw
½ cup finely chopped DOLE® Shredded Carrots
½ cup packed drained and finely crumbled extra-firm tofu
¼ cup frozen shelled edamame, thawed
Vegan nonstick cooking spray
½ cup dumpling sauce for dipping (optional)

Directions

  1. Stir flour and avocado oil to a large bowl; gradually add ¾ cup warm water, stirring until a shaggy dough forms and adding 1 to 2 tablespoons water if dough is too dry. Transfer dough to lightly floured work surface; knead 3 minutes or until dough is smooth and elastic. Cut dough in half and wrap with plastic wrap; let stand 30 minutes.
  2. Whisk garlic, soy sauce, vinegar, sesame oil and ginger in a large bowl; stir in onions, coleslaw, carrots, tofu and edamame. Makes about 1½ cups.
  3. Roll 1 piece of dough into a 1 x 12-inch rope on a lightly floured work surface; cut crosswise into 12 pieces and cover with plastic wrap. Working with 1 piece of dough at a time, press each piece flat with fingertips and roll into 4½-inch round, rolling edges slightly thinner than center. Place 1 tablespoon tofu mixture on center of each round. Pull edges up and over filling; press out air and pinch edges while rotating to create pleated folds and seal. Repeat with remaining dough and filling. Makes 24 dumplings.
  4. Heat 1 inch of water to a boil in a deep, 10-inch skillet over high heat. Line a 9-inch steamer basket with parchment paper and spray with cooking spray; set basket over boiling water in skillet. In 3 batches, add 8 dumplings to basket; cover and cook 8 minutes or until wrappers are translucent, replenishing water between batches.
  5. Serve dumplings with dipping sauce sprinkled with green onion, if desired.

Tips & tricks

For a homemade dipping sauce, whisk together ¼ cup less sodium soy sauce, 1 tablespoon sesame oil, 2 teaspoons chili garlic sauce and 1 teaspoon grated fresh ginger.

Use leftover tofu in a stir-fry, pad Thai, Asian noodle soup, tofu scramble or smoothie, or marinate in your favorite Asian marinade, air fry and serve with an Asian-flavored dipping sauce.

Soy Wheat Vegetarian Vegan

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