High-Protein Tofu & Mushroom Dumplings

Preparation

• 1

  First, make the filling. Dice the onion, garlic, shallot, and mushrooms finely. Grate the ginger. Chop the spinach. Crumble the tofu.

• 2

  Heat the oil in a pan over medium-high heat.

• 3

  Add the onion, shallot, garlic, and ginger. Saute for 2-3 minutes.

• 4

  Now add the mushrooms and crumbled tofu. Continue to cook for 3-4 minutes.

• 5

  Finally, add the spinach to the pan. Simmer for 2-3 more minutes.

• 6

  Add the Vegan Protein, the rice wine vinegar, the agave nectar, the soy sauce, and the sesame oil.

• 7

  Season the filling with salt and pepper to taste.

• 8

  Put the filling aside in a bowl in the fridge.

• 9

  Now make the dumplings’ wrappers. Put the spelt flour and salt into the bowl of a stand mixer.

• 10

  Turn the mixer on at a slow speed. Very gradually add the boiling water to the salted flour.

• 11

  Let the machine knead the dough for 4-5 minutes (or do it by hand, but stay safe from the heat!).

• 12

  If you’d like some of your dumplings green, add some cooked and pureed spinach to the dough.

• 13

  Roll out the dough into logs of 1-2cm thickness. Put the dough logs on a wooden cutting board and cover with a damp dish towel.

• 14

  Let the dough rest for about 30 minutes.

• 15

  Now roll the dough until it’s 1-2mm thick. Use a glass to cut 10cm-wide circles out of the dough.

• 16

  Take the filling out of the fridge. With clean hands, pick up the filling and squeeze out any extra liquid you can.

• 17

  Pick up one of the dough rounds and put it onto your open palm. Take a heaping teaspoon of the filling and place it in the middle of the dough. Fold the bottom side of the dumpling up towards the top.

• 18

  To make the shape you’re used to seeing in dumplings, seal the dough up from the right side to the left. Form tiny folds as you work from right to left and gently press them. Repeat until you’ve sealed up the whole dumpling.

• 19

  Repeat the rolling, cutting, filling, and folding until you have used up all your dough.

• 20

  Now heat the water and oil in a pan on high heat. Put the dumplings into the pan and cover with a properly fitting lid. Leave the dumplings to steam for 1-2 minutes. Now take off the lid (watch out for the cloud of steam!) and keep the dumplings cooking on the heat until all the cooking water has evaporated. Saute the dumplings in the oil that’s left over after the water is gone.

• 21

  Serve with your favorite dips or just soy sauce.

• 1

  Enjoy!