VEGAN MUSHROOM + KALE DUMPLINGS

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Vegan Kale + Mushroom Dumplings

Back in the day I wasn’t the biggest fan of dumplings. I have no idea why, but I just wasn’t a fan. Well, thank goodness things have changed. Now, I not only love to go out with friends and feast on all sorts of dumplings in my favorite dumpling restaurant in Munich, but, I even like to make my own!

Vegan Kale + Mushroom Dumplings

Even if it’s not that difficult at all to make homemade dumpling sheets, it’s of course even more convenient to get the store bought ones and simply defrost them in the fridge over night. And because it’s so super easy, I’m sharing this simple recipe with you today.

Vegan Kale + Mushroom Dumplings

And don’t be intimidated by the crimping part. First of all, it’s really not that difficult and secondly, who cares if they’re not perfect as long as they taste good, right?! Plus, the more you make them, the better you get at crimping. That’s a good deal for me!! Watch this following little Gif to see how easy it is to do so.

Vegan Kale + Mushroom Dumplings
Vegan Kale + Mushroom Dumplings
Vegan Kale + Mushroom Dumplings

WHAT YOU NEED [serves 4-5]

1 pkg frozen + defrosted dumpling sheets about 250 gr

5 large dried Shitake Mushrooms rehydrated in hot water for 10 minutes then chopped

1 cup defrosted, drained + chopped kale

3 green onions chopped

2 cm knob of ginger, peeled and grated

1 small red Thai chili finely chopped

1|2 small bunch of cilantro finely chopped, use stems and leaves

1 Tbsp olive oil

1|2 Tbps toasted sesame oil

1 pinch of cinnamon

 
HOW TO
 
1. Heat up the olive oil in a large pan, then add the mushrooms + spring onions. After a minute add the kale, chili, ginger + spices. Sauté for a few minutes, then add the soy sauce + sesame oil. If the mixture is too dry, add a couple tablespoons of water.
2. Add the mushroom + kale mixture to a food processor and mix until everything is fine and well mixed. It needs to hold holf together a bit when you press on it.
3. Heat about 200 ml of water in a pot that holds your bamboo steamer, without letting it touch the water. Let that simmer while you prepare the dumplings.
4. Now you need a farely large plate or wooden board, a small bowl with water for your fingers, a teaspoon and a moist towel. Start by taking one dumpling sheet, add one small teaspoon of the filling into the center, fold the sheet together. Now wet the fingers of one hand, run it over the dough edges and start crimping/ folding. Put on the plate/ board, cover with the towel and continue with the next dumpling. Once finished, add a small, round cut piece of parchment paper (it needs to be small, so that the steam can still circulate) into each compartment of your steamer (I have two) and fill them up with dumplings. Make sure they don’t touch, otherwise they’ll stick to each other. Steam for about 15-20 minutes. Rotate the compartements for even cooking.
5. Serve immediately with your favorite sauce or simply some soy sauce with some chopped chili, a little sugar, minced garlic and sesame seeds.
Vegan Kale + Mushroom Dumplings