Pan-Fried Vegetable Dumplings

 Seitan is plant based protein, made from wheat gluten.

Great seitan substitutes depend on your needs (gluten-free, soy-free, or similar texture), with popular options including Tofu, Tempeh, and Soy Curls for chewy, meaty bites; Lentils/Beans for hearty bases; and Mushrooms for earthy flavor, while gluten-free versions use blends of Flours like chickpea or buckwheat with xanthan gum for structure.

Ingredients

For the Filling:

• 1/2 cup finely diced carrot

• 1/2 cup finely diced five spice tofu

• 1/2 cup finely diced seitan

• 1/4 ounce dried wood ear mushrooms, rehydrated and finely diced (about 1/4 cup)

• 1 cup finely diced cabbage

• 2 tbsp minced garlic

• 1 tbsp minced scallion whites

• 1/2 tsp sugar

• 2 tsp sesame oil

• 2 tsp soy sauce

• 1/2 tsp white pepper powder

• 1/4 tsp salt

• 2 tsp cornstarch

• 24 packaged dumpling skins (keep tightly wrapped until ready to use)

• 1 tbsp vegetable oil

For the Dipping Sauce:

• 1 tsp sesame oil

• 4 tsp light soy sauce

• 2 tsp rice vinegar

• 1 scallion, sliced

Directions

For the Dumplings: Combine carrots, tofu, seitan, mushroom, cabbage, garlic, scallion, sugar, sesame oil, soy sauce, white pepper, salt, and cornstarch in a large bowl and mix well. Filling can be made up to 2 hours in advance. Stir well just before using.

Prepare a dumpling wrapping station with a small bowl of water, your skins, your filling with a spoon, and a large parchment-lined plate or tray to hold finished dumplings. To begin wrapping the dumpling, place a little less than a tablespoon of the filling in the middle of the wrapper. Dip one finger in the water and wet half of the outer edges of the dumpling. Fold the wrapper in half and pinch the center together. Starting from the center, start pleating each side. Make 2 to 3 pleats on each side of the dumpling, pinching tightly shut. Place on plate. Repeat with remaining dumplings, making sure they don't touch each other on the plate.

To pan-fry the dumpling, heat 1 tablespoon of oil on medium-high heat in a large non-stick pan with a lid. When the oil is shimmering, add the dumplings, trying to avoid letting them touch each other. Pan-fry, swirling gently, until the bottoms of the dumplings are golden, about 2 minutes. Holding the lid of the pan in one hand, pour 1/4 cup of water into the pan. Cover the pan with the lid and steam the dumplings for 2 minutes. After 2 minutes, remove the lid. Most of the water should have evaporated. If there’s a little water remaining in the pan, it’s ok. Continue pan-frying the dumplings, swirling occasionally, until the bottoms are crispy again and any remaining water is gone. When the dumplings are done, transfer onto layers of paper towel to blot excess oil.

For the Sauce: Combine sesame oil, soy sauce, vinegar, and scallion in a small bowl. Serve with dumplings immediately.  

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs