Spring Green Dumplings

We love dumplings and these vegan dumplings with a spring green filling are really bright, seasonal and delicious!

Done in 1 hour

Dish by Tom Jackson

Ingredients

Dumpling Wrappers

230gplain flour

1/2 tspsalt

200gspinach, tightly packed and blanched

125mljust boiled water

Filling

80gpea shoots

2 tspoil

1leek, finely sliced

130gsnow peas, finelly chopped

100gwild garlic, finely chopped

2spring onions, finely chopped

140gextra firm tofu, grated

1 tbspginger, minced

2 tbspsoy sauce

1 tbspshaoxing wine

2 tspsesame oil

1 tspsugar

1/8 tsp white pepper

Lace

85mlwater

2 1/4 tspplain flour

pinch of salt

Chilli Oil

250mlneutral oil

3garlic cloves, minced

1spring onion, whites only, finely chopped

1 tbspchili flakes

1 tbspsoy sauce

2 tspsesame seeds

If you're looking for a vegan dumpling recipe, look no further! Dumplings can seem quite daunting to make but really they're a super simple dough with a delicious filling. Tara's made these vegan dumplings with a green wrapper and filled with dumplings inspired by some favourites at dim sum- pea shoot dumpings. This vegan dumpling recipe has a filling loaded with spring vegetables, and tofu and is covered in a crispy lace and served with a homemade chilli oil.

Method

Whisk together flour and salt in a large bowl.

In a jar add spinach and boiling water. Using a hand blender, blend everything into a fine mixture. Add to the flour. Mix together to form a shaggy dough.

Bring everything together using your hand. Transfer to a working surface and knead for 5 minutes. Make it into a ball and cover tightly with cling film. Set aside to rest for 1 hour.

Meanwhile, bring a pot of water to boil and blanch the pea shoots for about a minute. Then drop them into ice-cold water, and squeeze dry. Finely chop and add to a bowl.

Heat the oil in a pan over medium heat, add the leeks and saute until softened. Grate the tofu in and cook for a few minutes. Turn the heat off, add the wild garlic, and snow peas and stir through to wilt the wild garlic gently.

Add everything to the bowl with the pea shoots along with the remaining filling ingredients. Mix together and set aside to cool

While the filling cools, divide the dough into 12-18 pieces. Take one piece of dough and roll into a circle rotating the wrapper as you roll so the center is slightly thicker. Continue with the remaining pieces of dough and make sure they’re not touching so they don’t stick.

To make the chili oil, heat the oil in a pan over medium heat until 11§q0ºc. Add the remaining ingredients to a bowl, and carefully pour over the hot oil. Stir and let sit to infuse.

Take one wrapper into the palm of your hand and add about 1 tbsp of the filling into the middle. Fold the edges as you desire to make sure they’re sealed tightly.

Meanwhile, whisk the flour, water, and salt until smooth. Pour this into the pan all over the spaces between the dumplings. Cover with a lid, reduce the heat to medium, and cook for about 6 minutes or so. If the skirt is not fully cooked just keep rotating the pan around the heat to help cook evenly.

When browned. Carefully place a large plate over the dumplings and flip over. Serve the dumplings with the chili oil and enjoy!

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Tom Jackson

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Originally hailing from Birmingham, England and with a culinary heritage sprawling around Britain, Tom, the host of Shelf Life and Alphabetti, is a cook from nowhere that takes inspiration from everywhere. Passionate about the shared food experience and the commonalities between supposedly separate cuisines, Tom showcases broad and thorough references in his cooking and has a particular love for spices. He is also obsessed with pasta salads and is currently waiting for Mr. Naga to get in touch regarding his Ambassadorship.