Vegan Farmers’ Market Vegetarian Dumplings

Ingredients

• 4 ounces tempeh, 1/2 of a package
• ¼ block firm tofu
• 2 teaspoons roasted peanut oil
• ¼ teaspoon fresh ginger, peeled and minced
• ½ teaspoon fresh garlic, peeled and minced
• ½ cup yellow squash, cleaned and grated
• ½ cup zucchini, cleaned and grated
• ½ cup carrots, peeled and grated
• 1 cup bok choy cabbage, cleaned, dried and chopped thinly
• 1 cup fresh kale, cleaned, dried and chopped thinly
• 2 teaspoons tamari sauce, or organic soy sauce
• 1 teaspoon sesame oil
• ½ teaspoon sesame seeds
• ½ teaspoon cane sugar, or light brown sugar
• 1 pinch sea salt, optional
• 36 round dumpling wrappers

Instructions

1. Slice the tempeh into 3 pieces, gently steam in water for 10 minutes, cook then chop into 1/4" cubes. Clean and slice vegetables. Heat a large cast iron or stick proof skillet. Heat 1t. peanut oil over high heat. When hot, add the tempeh, stir fry 1 minute until golden.
2. Add 1 t. peanut oil and the tofu, stir 1 minute. Add the ginger and garlic, reduce heat to medium - low. Stir 30 seconds to release their flavors. Add the yellow squash and zucchini, stir 1 minute, Add the carrots, stir in, then add the cabbage and kale. Saute all together for 1 minute. Add the tamari sauce, sesame oil, sesame seeds and sugar and stir together for 1 minute more. Remove from heat, cool and refrigerate the filling.
3. Place the dumpling wrappers in a work surface, along with the filling and a small bowl of water. Using a pastry brush, brush the outside of a dumpling wrapper with water. Add a heaping teaspoon of filling, enclose, folding in half. Pinch closed, and make 5 pleats with your fingers on the top rounded portion of each dumpling (see photo with Blog). Place on a waxed paper lined large plate.
4. Continue until filling is used up. Cover the folded dumplings with a damp paper towel as to make them. Place ample water in a steamer, when hot, add the dumplings into a basket steamer and cook over medium heat until the dough is translucent, and the filling is cooked through, about 5 minutes.
5. Serve immediately with my Crispy Shallot and Garlic Dipping Sauce.
6. To pan fry: Cool dumplings. Add a tablespoon or two of neutral oil in a stick proof skillet. Place heat on high, cook until golden brown and crispy.