Working on my pleating grind, how did I do?! Vegan dumplings mixed with mushrooms, cabbage, carrots and loads of sesame oil and soy sauce, ginger and garlic. Paired with a spicy coconut broth with my fave Califia Farms coconutmilk. It’s served as a hot broth but can work for the summertime as a cold sauce/broth as well. Seriously so easy and quick too (minus the pleating, that took more practice 😉
In the Dumpling Mixture
- 1 Shredded Large Carrot
- 8 minced mushrooms (you can use oyster, button or shiitake mushrooms) 1⁄4 cup minced green cabbage
- 1 tsp sesame oil
- 1⁄2 T soy sauce
- 1⁄2 T olive oil
- 1⁄2 T minced garlic
- 1 tsp minced ginger
- 1⁄4 tsp white pepper (add more to your liking)
- Chili flakes
- Sesame seeds
- Wonton wrappers (make sure they are vegan!)
- salt and pepper to taste
For the Broth
- 3-4 T coconut milk
- 1/4th cup Sriracha (less if you want less spicy!)
- 3/14th-1 cup of vegetable broth
- 1 tsp red chili flakes
- 1 tsp sesame seeds
- 1 T sesame oil
- 2 T soy sauce
Start to make your dumpling mixture by shredded your carrots, garlic and ginger. Mince your mushrooms and mix in a bowl with sesame oil, soy sauce olive oil, white pepper, chili flakes, sesame seeds and salt & pepper to taste.
Make your dumplings by forming them in your favorite shape (you can do a triangle shape by just folding over or pleating the dumplings. You can do this by stuffing the dumpling, taking both sides together and slowly pleating the sides, folding over with both fingers to create each pleat).
Once all your dumplings are formed, toast the bottoms of the dumplings in a pan with a drizzle of olive oil. In the meantime, make your broth by mixing your coconut milk, sriracha, vegetable broth, red chili flakes, sesame seeds, sesame oil and soy sauce in a saucepan until all the flavors are absorbed and it becomes a creamy broth.
Plate your dumplings and spoon over the broth, top with sesame seeds and green onions, serve and enjoy!