London Bruncher makes Woonheng Chia’s vegetable dumplings and they are perfect bite-size delights. These are packed with cabbage, carrot, edamame, and mushrooms, but feel free to play around with what ingredients you have in your fridge! GET THE RECIPE ►► f52.co/3HMq8Iv
PREP TIME: 2 hours
COOK TIME: 25 minutes
MAKES: 25 large dumplings
INGREDIENTS
Dumpling Wrappers
2 cups (240 grams) all-purpose flour
1/2 teaspoon kosher salt
1/2 cup (115 grams) cold or warm water (not more than 95°F)
Vegetable Filling
Neutral oil
1 teaspoon grated ginger
1 cup (125 grams) baby (or roughly chopped) carrots, finely chopped
5 ounces (142 grams) firm tofu, drained, dried, and cubed
1 cup (160 grams) frozen shelled edamame beans, thawed
1/2 medium green cabbage (about 454 grams), cored and roughly chopped
1 tablespoon soy sauce
1 tablespoon vegan oyster sauce
1/2 teaspoon granulated sugar
1/4 teaspoon mushrooms seasoning (such as Po Lo Ku)
1 pinch kosher salt
Cornstarch, for dusting
Sauce & To Serve
2 tablespoons soy sauce
2 tablespoons Chinese black vinegar
1 tablespoon sesame oil
1/2 teaspoon granulated sugar
Chopped cilantro leaves
Chile oil, with sediment
Toasted white sesame seeds
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14 фев 2022
