Equipment: Food Processor, cutting board, french knife, steamer, tongs
1 package of vegan dumpling wrappers (I buy mine from Asian market)
kale leaves, corn husks or banana leaves for bamboo steaming
Mixture:
1 package of tofurkey deli slices (or, you can use homemade seitan cutlet)
1 TBL of vegenaise, or homemade vegan mayo
1 clove garlic
1 oz. of firm tofu
2 tsp minced ginger
1/2 tsp white pepper
dash of ground clove
5 fresh, washed green onions
to taste, fresh, washed, minced cilantro
to taste, salt
to taste, vegetables on side
1 bowl of asian dipping sauce
Method...Mixture...
Place tofurkey, mayo, garlic, tofu, ginger, pepper, clove, green onions and cilantro in food processor and mix until mixture is very combined, spreadable and somewhat dry, but not too dry. If the mixture is too dry, add a little more mayo. Taste to make sure it tastes good. Set aside to start rolling the dumplings.
Wrapping...Have a clean, clutter free working surface with a tiny bowl of water to pinch the dumplings together. Place around 2 tsps of the dumpling mixture in each square or round wrapper. Go around the outside of the wrapper with water on your finger, then pinch shut and push air out of each wrapper. I double wrapped these dumplings to reduce the risk of the wrapper popping open. (it happens) Store in frig, covered, until ready to steam.
Steaming...Place leaves in bottom of bamboo steamer and place dumplings on top, after steaming one side for 2 or 3 minutes, turn with the tongs and steam another 3 to 4 minutes. You can place a little water on top of the dumplings if they look dry. Place your side vegetables in the steamer and serve the dish straight from the bamboo steamer.
