Name: Vegan Dumplings with Peanut Sauce
Prep time: 13 min
Cook time: 31 min
Total time: 45 min
Yield: 30 servings
Ingredients: 1 package firm tofu (teriyaki-style, pressed); 1 head cauliflower (small); 1 cup green onions (chopped); 2 cup bok choy (leaves); 3 cloves garlic cloves (minced); 1.5 cup shiitake mushrooms (fresh); 1 tbsp sesame oil; 2 tbsp soy sauce (or tamari); 2 tsp ginger (minced); 2 tsp white miso paste (or yellow); 1 package dumpling wrappers (eggless); null to_serve water (for sealing dumplings); 4 tbsp peanut butter; 4 tbsp soy sauce; 2 tbsp rice vinegar; 2 tbsp maple syrup; 2 tsp ginger (minced)

Instructions

Show units in method

1

Chop the firm tofu (1 package) into large cubes and break the head cauliflower (1 small) into pieces, trimming off the large stems. In a large skillet, heat the sesame oil (1 tbsp) on medium high. Add the [cauliflower] and sauté for minutes (3). Stir in the garlic (3 cloves) and cook for another minute (1).
2

Add the [firm tofu], green onions (1 cup), shiitake mushrooms (1.5 cups), white miso paste (2 tsp), and ginger (2 tsp). Stir to combine then add the bok choy (2 cups). Sauté for another minute (1) then pour the soy sauce (2 tbsp) over the veggie mixture. Cook for minutes (10) until the water from the [bok choy] and [shiitake mushrooms] is released and cooked off.
3

Remove from heat and let cool for minutes (5). While the veggies are cooling, combine all ingredients for the Easy Peanut Sauce (peanut butter (4 tbsp), soy sauce (4 tbsp), rice vinegar (2 tbsp), maple syrup (2 tbsp), ginger (2 tsp)) in a bowl and whisk together until smooth.
4

Transfer the veggie mixture from the skillet into a large food processor bowl. Pulse for minutes (3) at a time until you reach the desired consistency. You want it to be mostly smooth but not a homogenous paste (so still a tad chunky).
5

Place wrapper (1 dumpling) on a lightly floured surface. Spoon tsp dumpling filling (1 heaping) into the center of the wrapper and carefully moisten the outer rim of the wrapper with [water]. Fold the dumpling in half and press the edges together to seal them, making sure to remove all air from the center. Pinch the sealed edges in a visually pleasing fashion (or leave them flat).
6

To pan-fry: Cook the dumplings in a lightly oiled pan over medium heat for about minutes (2) on each side. Watch them as they tend to brown quickly.
7

To steam: Bring water (0.5 inch) to a simmer over medium heat in a steamer. Spray the steamer's surface lightly with [cooking spray] to prevent sticking. Place as many dumplings as you can fit in your steamer without them touching so they don't stick together. Cover and steam for minutes (12) over medium heat.
8

Serve with [easy peanut sauce] and enjoy!