Vegan Dumplings/Momos

 

During Lent period I am on a constant hunt to make something, that is appeasing to the whole family.  Vegan or vegetarian dishes should not be labelled as boring and lack of nutrition.  So I try to incorporate some sort of protein along with the vegetables I use.  

Indian cuisine is so rich with flavorful vegetarian or vegan dishes.  But I try to experiment with vegetarian/vegan options from other cuisines as well.  Lately I have been experimenting a lot with Tofu, which is a good plant based protein source.

Non vegetarian Momo/dumplings are one of our favorites and we like this place near by, which serves some yummy dumplings.  So I have been experimenting with tofu to create dumplings without compromising on flavors and taste.

Once you try these vegan dumplings, you will not go for the frozen dumplings or take outs.  These are a pretty good alternative vegan option for some flavorful dumplings.  You can serve it as a meal or an appetizer.  

Making the filling spicy and adding lots of aromatics elevates the umami flavor of the tofu.  The spicy dipping sauce gives the kick and takes the dumplings to another level.  So don't skip the dipping sauce.

Yields - 18 dumplings/momos

Ingredients

Dumpling dough

1.5 cups - all purpose flour

1/2 cup plus 1 tsp - lukewarm water (depends on flour))

1/2 tsp - salt

2 tsp - oil

Filling

7 oz - extra firm Tofu (half of the 14oz container)

1 - small red onion chopped

4 - cloves garlic chopped

1 tsp - ginger chopped

3 stems - green onions chopped (green part divided from the white ones)

1 - small carrot peeled and diced

1/2 cup - shelled steamed edamame

1/2 cup  - mushrooms chopped

1/2 cup - chopped cabbage

1/2 tsp - black pepper powder

1 tbsp -  chili garlic crisp  oil

2 tsp - dark soya sauce (if using light soya sauce adjust the amount)

salt to taste

1- 2 tbsp - toasted sesame oil/vegetable oil

Sauce

2 - cloves garlic chopped

1 tsp - ginger chopped

1 stem - green onion chopped

1 tbsp -  chili garlic crisp oil

1.5 tbsp - dark soya sauce

1 tsp - brown sugar

1/2 cup - water

1 tsp - sesame seeds

2 tsp - toasted sesame oil/vegetable oil

Directions

• Dough - Mix all the ingredients under the dough and knead it into a soft pliable dough.  Make sure to adjust the amount of water per your flour requirements.  Apply few drops of oil on the dough and cover it with a kitchen towel and let it rest for 30 minutes.
• Squeeze out the water from the tofu piece by pressing the tofu between your hands.  Crumble it into small pieces.
• Chop the carrots and edamame in a food processor to get a coarse mix.
• Filling - sauté garlic and ginger in a pan with 1-2 tbsp of oil.  Add the chopped green onion whites, onions, salt and pepper and cook till onion turns translucent.  Add the chopped carrots, edamame, mushrooms and cook for 2-3 minutes.  Add the soya sauce and chili garlic oil, followed by tofu and chopped cabbage.  Mix everything well and add the onion greens and turn off the flame.  Let the mix cool.
• Sauce - sauté garlic, ginger and green onion in oil till fragrant.  Lower the flame and add soya sauce, chili garlic crisp oil, brown sugar and water.  Let it come to a boil.  Add the onion greens and sesame seeds and turn off the flame.
• Assembling the dumplings - Divide the dough into 18 small balls and leave it covered while making the dumplings.  Dust the rolling surface with a bit of flour.  Roll each ball into approximately 3-4 inch sized circle.  The shell should be thin.  Make pleats on one side of the rolled sheet.  It will form a small tart shaped shell.  Add 2 tbsps of the filling into the shell.  Apply some water on the other side of the circle which is not pleated. Bring the side towards the pleated side and tuck below the pleated side and pinch well to seal.  It should look like a dumpling.  Slight bring both sides little closer to get the dumpling shape.  Place the prepared dumpling on a oiled steamer rack.  Cover it and prepare rest of the dumplings.  Make sure to arrange them in the steamer without touching each other.  Steam them for 10-15 minutes till the dumpling looks glossy.  Watch instagram reel for the tutorial on making the dumplings.
• Enjoy them with the dipping sauce while they are warm.

Notes:

• Adjust the vegetables according to your likings.
• Don't skip the chili garlic crisp oil in this recipe.  It enhances the flavor so much in the dumplings as well as in the dipping sauce.
• If using light soya sauce, adjust the amount per the strength of the soya sauce.
• The dumplings can be stored in airtight container in the refrigerator for 2 days.
• To reheat the dumplings, steam them for 5 -8 minutes and enjoy with the dipping sauce.