Hello my lovely dumpling! How are you today?
Do you remember it? Do you remember people used to use the word “dumpling” as a term of endearment? It made perfect sense, the tender fatness, the round cuteness, sweet or salty or spicy. All of these describe both dumplings and our special loved ones too! Let’s bring it back, shall we?
First, the dumplings themselves, the little treat-filled pouches of dough. I have a vegan version here you just might enjoy with your dinner or as an appetizer. These particular dumplings, with quinoa and Textured Vegetable Protein, are perfect protein packed purses. Enjoy them with dipping sauce.
(Now that I think of it, “dipping sauce” might also make a good term of endearment.)
One-half small white onion, roughly chopped
One garlic clove, smashed
One and one-half cups roughly chopped green cabbage
One-half cup Textured Vegetable Protein (TVP)*
One-half cup cooked quinoa
One-half cup roughly chopped carrots
Two tablespoons sesame oil
Salt to taste
One tablespoon soy sauce
Two tablespoons chopped cilantro
Abut thirty square dumpling wrappers (or wonton wrappers)
1. Rehydrate the TVP according to package directions.
1. Process the onion, garlic, carrots and cabbage together in a food processor until finely chopped.
2. Heat the oil in a nonstick skillet and add the cabbage mixture with salt to taste. Cook until the vegetables have softened, about five or six minutes. Stir frequently.
3. To the skillet, add the rehydrated TVP, the quinoa and the cilantro and cook until everything is heated through, two or three more minutes.
4. Turn off the heat and add the soy sauce. Let the mixture come to room temperature.
5. Lay a few dumpling wrappers on a flat, dry surface and put one tablespoon of filling mixture in the middle of each wrapper. Dip your index finger in a little bowl of water and use it to “glue” the edges of each wrapper. Bring all four corners up and together to form a “purse.” Squeeze edges together until all seams are sealed.
6. Using a bamboo steamer set over simmering heat, steam the dumplings for about 4 minutes. Work in batches. If you do not have a steamer, you may coat a nonstick skillet with a little oil over medium-high heat. Cook the dumplings until they are golden brown on the bottom. Then add one-half cup water to the pan to create steam. Put a lid on the skillet and let the dumplings steam until the wrappers are totally soft, about two minutes.
7. Serve dumplings with dipping sauce.
*You may substitute crumbled tofu.
Mix together three tablespoons soy sauce, two tablespoons water, one tablespoon lemon juice and one teaspoon sesame oil.
And now, my little dipping sauce, enjoy your day!
(This recipe was inspired by a veggie dumplings recipe from It’s All Good, a cookbook by Gwyneth Paltrow.)