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Dumplings

Ingredients

  • Ground Protein Bits

  • 1/2 cup TVP

  • 4 tsp miso

  • 2-3 tbsp soy sauce

  • 1/2 cup vegetable stock

  • 1 teaspoon cornstarch

  • 2 cloves garlic

  • 1/2 tsp sesame oil

  • Seitan

  • Need recipe for this, about 3/4 cup chopped up seitan i think

  • Greens Mix

  • 2 parts napa cabbage (salted, tossed, squeeze water out)

  • 1 part chinese leek and green onion

  • 1 part minced ginger (lots! but you can never have too much ginger)

  • zest of one lemon

  • Binder

  • 3 tbsp corn starch

  • 2 tbsp neutral oil, such as avocado oil (bit of sesame oil maybe nice too)

  • Filling

  • 1 part protein stuff, bit and seitan, as above

  • 1 part greens mix, as above

  • binder

  • Dough

  • See Wonton Wrappers recipe

Method

  • Place the dry TVP in a bowl.
  • In a separate small bowl, whisk together the marinade ingredients. Pour the marinade over the TVP, set aside to rehydrate for about 15 minutes, stirring now and then.
  • Once the TVP is rehydrated, transfer it to a strainer and use your hands to squeeze out as much liquid as possible. The dryer it is, the better it will stick together.
  • Transfer the TVP to a food processor and add the garlic, cornstarch, and sesame oil. Process until you have fine crumbles. It won’t make a paste but processing it this way makes it stick together better. You should be able to squeeze a bit of it together into a small ball.
  • .... maybe mix the seitan into the above mix too?
  • .... need to write out other steps

Notes

  • Started from this recipe
  • There's also a dumpling wonton wrapper recipe, that's where the dumpling dough part came from, also from advice from Nich
  • Would probably make sense to split this up into a couple of recipes
  • Random thought: cashew cream cheese wontons with the red dipping sauce would be awesome. Also should ask Nich if he's had a good experience with air frying, i wonder if you could air fry those types of dumplings rather than deep fry, or if you'd need to toss or brush them with oil first or something.

Nutrition Data

{
  "serving": "1 serving"
}
{
  "nutritionEntries": []
}
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  "id": "dumplings",
  "emoji": "🥟",
  "status": "🤔Try Soon",
  "name": "Dumplings",
  "lastEditedTime": "2024-10-15T14:16:53.396Z",
  "dataFilePath": "./data/eats/dumplings.json",
  "slug": "dumplings",
  "summary": "",
  "source": "",
  "sourceUrl": "obsidian:///Users/zachshilton/code/eats-plants/source-files/eats/dumplings.md",
  "ingredients": [
    "**Ground Protein Bits**\n",
    "1/2 cup TVP\n",
    "4 tsp miso\n",
    "2-3 tbsp soy sauce\n",
    "1/2 cup vegetable stock\n",
    "1 teaspoon cornstarch\n",
    "2 cloves garlic\n",
    "1/2 tsp sesame oil\n",
    "**Seitan**\n",
    "Need recipe for this, about 3/4 cup chopped up seitan i think\n",
    "**Greens Mix**\n",
    "2 parts napa cabbage (salted, tossed, squeeze water out)\n",
    "1 part chinese leek and green onion\n",
    "1 part minced ginger (lots! but you can never have too much ginger)\n",
    "zest of one lemon\n",
    "**Binder**\n",
    "3 tbsp corn starch\n",
    "2 tbsp neutral oil, such as avocado oil (bit of sesame oil maybe nice too)\n",
    "**Filling**\n",
    "1 part protein stuff, bit and seitan, as above\n",
    "1 part greens mix, as above\n",
    "binder\n",
    "**Dough**\n",
    "See `Wonton Wrappers` recipe\n"
  ],
  "method": "*   Place the dry TVP in a bowl.\n*   In a separate small bowl, whisk together the marinade ingredients. Pour the marinade over the TVP, set aside to rehydrate for about 15 minutes, stirring now and then.\n*   Once the TVP is rehydrated, transfer it to a strainer and use your hands to squeeze out as much liquid as possible. The dryer it is, the better it will stick together.\n*   Transfer the TVP to a food processor and add the garlic, cornstarch, and sesame oil. Process until you have fine crumbles. It won’t make a paste but processing it this way makes it stick together better. You should be able to squeeze a bit of it together into a small ball.\n*   .... maybe mix the seitan into the above mix too?\n*   .... need to write out other steps\n",
  "notes": "*   Started from [this recipe](https://www.cilantroandcitronella.com/vegan-dumplings/)\n*   There's also a [dumpling wonton wrapper recipe](https://www.cilantroandcitronella.com/vegan-wonton-wrappers/), that's where the dumpling dough part came from, also from advice from Nich\n*   Would probably make sense to split this up into a couple of recipes\n*   Random thought: cashew cream cheese wontons with the red dipping sauce would be awesome. Also should ask Nich if he's had a good experience with air frying, i wonder if you could air fry those types of dumplings rather than deep fry, or if you'd need to toss or brush them with oil first or something.\n",
  "nutritionData": {
    "serving": {
      "value": 1,
      "unit": "serving"
    },
    "components": {},
    "_dev": {
      "nutritionEntries": []
    }
  },
  "yieldData": null,
  "measurementData": null,
  "ingredientTree": {
    "ingredients": [],
    "eats": [],
    "flattenedIngredients": [],
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  },
  "usedIn": []
}