A superb 'tender-fluffy' vegan dumpling filled with rich and savory veggie goodness takes time to make and gets devoured in moments! Excellent as either an appetizer or main course.

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Recipe Summary

prep:
45 mins
cook:
25 mins
additional:
1 hr 10 mins
total:
2 hrs 20 mins
Servings:
6
Yield:
24 dumplings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Sauce:

Directions

Instructions Checklist
  • Combine warm water and yeast in a small bowl and allow to sit until frothy, 10 to 15 minutes. Place mushrooms and tomatoes in a bowl and cover with warm water; let stand for 5 minutes. Drain mushrooms and tomatoes, chop coarsely, and set aside.

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  • Combine flour and cane sugar together in a large bowl. Add yeast mixture and olive oil. Stir well until mixture becomes kneadable; knead until well-blended. Add another 1 or 2 tablespoons of water only if needed to make dough moist enough. Turn dough onto a lightly floured surface and knead well for 5 minutes.

  • Grease a bowl with olive oil. Form dough into a ball and place in the bowl; roll around to coat with oil. Cover the bowl with a damp towel and allow dough to rise in a warm place for 1 hour.

  • While dough rises, heat canola oil in a deep saucepan over medium heat. Add garlic and cook until lightly golden, 1 to 2 minutes. Add green onions and cook for 1 minute. Add celery and cook for 1 minute. Add drained and chopped mushrooms and tomatoes; cook for 1 minute. Add zucchini and cook for 1 minute. Add bok choy and cook for 1 minute. Add spinach and cover the pan. Cook until wilted, 3 to 5 minutes.

  • While vegetables cook, combine miso paste, tamari, and liquid aminos in a bowl. Add mixture to the saucepan with the vegetables and mix well. Remove saucepan from heat and allow dumpling filling to cool until safe to handle, 10 to 15 minutes.

  • Punch dough down in the bowl; let rest 15 minutes more. Transfer dough to a floured work surface and roll into a 12-inch log. Cut log into 24 even pieces. Use a rolling pin to roll each piece into a 3-inch circle.

  • Put 1 heaping teaspoon filling in the center of each dough circle. Bring edges up like a pouch, twist, and press down gently to seal.

  • Place a wet paper towel or a cabbage leaf inside a steamer insert and arrange dumplings on top. Allow dumplings to rise for 15 minutes.

  • Place steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Steam dumplings until they appear shiny, 10 to 12 minutes.

Nutrition Facts

345 calories; protein 11.9g; carbohydrates 60.2g; fat 8.7g; sodium 693.7mg. Full Nutrition
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