Vegan dumplings with a peanut soy dipping sauce
For the dumplings
  • 60 dumpling wrappers
  • 2cups shredded Chinese cabbage
  • 2cups shredded spinach leaves
  • 2 carrots (grated or julienned)
  • 2cloves garlic (crushed)
  • 2 shallots (diced)
  • 1/2cup mushrooms (finely diced)
  • 1tbsp minced ginger
  • 1handful coriander leaves
  • 150grams medium firm tofu
  • 1/3cup low sodium soy sauce
  • 1tbsp maple syrup
  • 3tbsp water
  • 1/4cup rice wine vinegar
  • 2tsp chili paste or sriracha
For the dipping sauce
  • 1/4cup low sodium soy sauce
  • 1tbsp melted peanut butter
  • 1tsp sesame oil
  • 1tbsp maple syrup
  • 1tbsp rice wine vinegar
  • 1tsp minced ginger
  • 1/2tsp chili paste (optional)
For the dumplings
  1. Ensure all the vegetables are chopped or shredded very finely (chopping them in a food processor is a fast and easy way to do this). Place the carrots, cabbage and spinach leaves into a strainer or colander and use a tea towel to press as much liquid out of out of them as you can.
  2. Place the cabbage, carrots and spinach into a large bowl. Mix in the ginger, garlic, coriander, mushroom and shallots. Use your hands to crumble the tofu in and gently mix through.
  3. In a seperate bowl, whisk together the soy sauce, maple syrup, water, rice wine vinegar and chili paste.
  4. Add the wet mixture to the vegetable and tofu mix and carefully mix it through so everything is coated in the sauce.
  5. Prepare a lightly floured surface to make your dumplings on and flour a tray to place them on. Add some water to a small bowl and keep it handy.
  6. Place a teaspoon of the filling onto one half of the dumpling wrapper (not too close to the edge). Wet halfway around the edge of the wrapper with some water and your finger and fold the wrapper over. Press the edges of the wrapper together until they’re firmly stuck and repeat to make the rest of the dumplings (you can get creative with how you fold them, there are several tutorials on youtube and other websites). You can steam your dumplings as you make them or make them all first. If you are going to steam them after you have made all of your dumplings keep a damp tea towel over the dumplings to prevent them from drying out before they’re cooked.
  7. Prepare your bamboo steamer by lining it with cabbage leaves, this prevents your dumplings from sticking to the steamer. Place your steamer over a saucepan half-filled with water over medium heat. Once the water begins to boil turn the heat down to low.
  8. Place your dumplings in the steamer in a single layer, don’t have them over lapping or they will stick together. Put the lid on and steam them for around 12 minutes. Place the cooked dumplings back under a damp tea towel until you are ready to serve.
For the dipping sauce
  1. Whisk all the ingredients together until they are well mixed and refrigerate until you are ready to serve.