Vegan Dumplings

Before I went vegan dumplings (and other Asian food) were one of my favorite things, but I struggled to find a vegan recipe for them which actually tasted good and similar to the original ones. Because I couldn't find any recipes that I liked I created this one: it's made with mushrooms and even non-vegans say it's just as good as the one with meat...I hope you enjoy:)

12 dumplings (1 portion)

Ingredients:

For the wrappers

• 84 g flour

• 44 ml water

• pinch of salt

For the filling

• 2 leaves of iceberg lettuce

• 1 cup of mushrooms

• 1/4 red onion

• 1 tbsp of soy sauce

• 1/2 tsp of ground ginger

• 1/2 tsp of garlic powder

Directions:

First make the dumpling wrappers! Mix the flour, water and salt and kneed the dough for 5 minutes, then put it in the fridge for 30 minutes.

To make the filling chop up the onion, mushrooms and lettuce leaves into tiny pieces (this is really important, make them as small as you can). In a mixing bowl combine them with the soy sauce, ginger and garlic then set them aside.

After 30 minutes take the dough out of the fridge and cut it into 12 equal pieces. Make little balls from each piece and roll them into little circles until they are really thin (the diameter should be around 8-9 cm).

Get one wrapper, dip your finger into a small bowl of water and dampen the edge of the dumpling (this will be helpful when you close it) and put 1 tablespoon of the filling on the wrapper. Fold it in half and seal your dumpling (there are different techniques to do it, I suggest watching videos on YouTube and choose the one you like).

To cook your dumplings add a little splash of oil into a non-stick pan and place the dumplings in. Fry them on high heat in the oil until the bottom of the dumplings crisp up (for around 1-2 minutes), then add half a cup of water, put the lid on the pan and reduce the heat to low. Let them steam for 3-6 minutes, then serve them with soy sauce.