Vegan Veg Dumplings

- Total time
- 69 minutes
- Preparation time
- 45 minutes
- Calories
- 228
- Portions
- 6
Directions
- 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.
- 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.
- 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.
- 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.
- 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.
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)
Nutritional Facts
6 Serving Per Container | |
Serving Size | 4 dumplings |
Calories | 228 |
Entries | Daily value in %* |
---|---|
Total Fat (6 g) | 8% |
Saturated Fat (1 g) | 4% |
Polyunsaturated (2 g) | |
Monounsaturated (3 g) | |
Sodium (208 mg) | 9% |
Total Carbohydrate (35 g) | 13% |
Dietary Fiber (2 g) | 8% |
Total Sugars (1 g) | |
Protein (7 g) | 15% |
Calcium | 2% |
Iron | 15% |
Magnesium | 4% |
Manganese | 15% |
Phosphorus | 4% |
Potassium (100 mg) | 2% |
Thiamin | 30% |
Vitamin A | 6% |
Vitamin B6 | 2% |
Vitamin C | 6% |