Vegetable Dumplings

These dumplings doesn’t look great from this picture! Because I didn’t have the right

Steaming basket, I used a large colander and they all stuck together. Otherwise they taste great just don’t make the same mistakes by using a colander unless it’s just a few dumplings.. otherwise get yourself a steaming basket.


175g/ 6 oz 1 ¼ cups plain (all-purpose flour or gluten-free flour)

225g/8 oz/1 ½ cups firm tofu, finely diced

1 carrot, coarsely grated

½ red pepper, finely chopped

2 Savoy cabbage leaves, deveined and finely chopped

2 sprigs of spring onion, finely chopped

1 cup fresh root ginger, finely chopped

1 tbsp light soy sauce

1 tsp (superfine castor) sugar

1 tsp linseed oil

1 tsp cornflour (cornstarch)

1 vegan egg white beaten


1.Sift the flour into a bowl and stir in 160 ml of recently boiled water. Knead for 8 minutes of or until smooth, adding more flour if necessary rest for 30 minutes.

2.Meanwhile, Mix the tofu with the carrot, pepper, spring onions, ginger soy sauce, sugar, linseed oil, and cornflour. Season with 1 tsp of salt and freshly ground white pepper.

3.Divide the rested dough into small balls, then roll out into 8cm (3 inch circle on a floured surface.

4.Put a heaped teaspoon of the filling in the centre of each circle, then brush round the edge with the egg white. Gather up the edge and twist round to seal.

5.Space out the dumplings in a oiled steamer baskets and steam for 10 minutes, then serve immediately.