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vegan & gluten-free dim sum dumplings


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Prep Time: 30 minutes

Cook Time: 60 minutes

Total: 90 minutes

Servings: 5

Cost: $12.36 /serving


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Step 1

Heat the sesame oil in a large non-stick skillet over medium-high heat. When the oil shimmers, add the onion, and cook until fragrant, for about 2 minutes.

Step 2

Stir in tofu, carrot, and ginger, and cook for 5 more minutes, stirring occasionally.

Step 3

Reduce heat to low and add the white pepper, raw sugar, sea salt, and cornstarch, and cook for 1 more minute. Remove from the heat and let cool.

Step 4

Store in the refrigerator until completely cooled down. Make sure the filling is completely cooled before preparing the dumplings dough.

Step 5

Combine the sesame oil, sriracha, tamari, date syrup, crushed red pepper flakes, and fresh ginger in a medium bowl. Serve alongside the dumplings.

Step 6

In a food processor, using the dough function, combine rice flour, cornstarch, and tapioca.

Step 7

Make sure the water is boiling hot before adding it.

Step 8

With the food processor running on low speed, slowly add the boiling water 1-2 tbsp at a time. Stir in canola oil, and keep processing until a dough has formed. Make sure the dough becomes smooth and soft. The dough should not be sticky. If sticky, add 1 tbsp more of flour at a time. If the dough feels dry, add a few drops of water, and continue kneading until the dough is smooth and soft, but NOT sticky.

Step 9

Transfer the dough to a lightly floured working surface and keep kneading for 3 more minutes.

Step 10

Roll out the dumpling dough into a long cigar, and cut it into 20 equal pieces. Roll each dough piece from edge to centre, rotate, and repeat until it forms a 4-inch circle. The centre should be slightly thicker than the edges, to hold the filling well. Keep the wrappers under a damp paper towel, as they tend to dry out quickly, which makes folding more difficult.

Step 11

Add about 1 1/2 tbsp of filling to the centre of each circle.

Step 12

Dip your finger in a bit of fresh water and moisten the outer edges of half the dumpling wrapper (in a semi-circle).

Step 13

Now start by folding the dumpling in half and pinching the wrapper together at the meeting point at the top.

Step 14

On each side of the dumpling, make two pleats starting with the inside (closest to the middle). Then make another two pleats on the outer corners of the dumpling, again towards the middle. Make sure that all seams are sealed.

Step 15

Cover with a damp kitchen towel to keep them from drying out.

Step 16

Now you’re going to need perforated paper liners. This is just parchment paper with holes in it. It’s used to line the base of steamers to stop food from sticking to the base whilst still allowing steam to rise from the simmering water underneath to cook the food.

Step 17

Get a piece of parchment paper and fold in half; Fold into quarters; Then continue folding twice more until you have a fairly thin triangle; Hold over the cooking vessel with pointy end lined up in the middle; Snip the end off – this will make it round and fit the steamer; Cut little triangles along the edge about 2.5cm/1″ apart – these will be the holes; Do this all down the folded edge, and snip the pointy end off; Unfold and place in bamboo steamer. Done!

Step 18

Place a bamboo steamer over a large skillet filled with cold water, making sure the steaming rack is at least 1 ½ inches above the water so the boiling water doesn’t touch the dumplings during the cooking process. Carefully place them inside the lined steamer, with at least 1 cm of clearance on all sides, cover with the lid, and let rest for 5 minutes without turning on the stove yet.

Step 19

Turn the heat on high to start the steaming process. Once the water starts to boil and steam is visible, turn the heat down to medium, and steam the dumplings for 6 minutes. Turn off the heat, and let them rest inside the steamer for 5 more minutes. DO NOT REMOVE THE LID, as they could collapse and lose their fluffiness.

Step 20

Make sure to start each batch with cold water. We steamed them in 3 batches, as our bamboo steamer is quite small.

Step 21

Enjoy the dumplings immediately, alongside the Sweet Chili Sauce.

Step 22

Store any leftovers in an airtight container in the refrigerator or freezer. Reheat in the microwave for a minute or re-steam for 3-4 minutes. Enjoy!