Re-post: Leather Dumpling Recipe
My grandma made wonderful leather dumplings that she didn't write down the recipe for. I spent a few years since she passed away trying to recreate her magic but I have never quite been able to achieve it. Now that we are following a plant based diet, nearly fat free, I have decided to create an extremely low fat vegan version and here it is! Listen to anything by the Soggy Bottom Boys while you prepare this.
Vegan leather dumplings with seitan
Dumpling dough:
2 cups whole wheat flour
1 1/2 cups oat flour
3 teaspoons baking powder
1 teaspoon salt
1/4 cup pureed sweet potato
1/2 cup tofutti soy cream cheese
1/4 tsp dried parsley
1 cup iced water
Stir together dry ingredients in large bowl, set aside. Combine wet ingredients in blender to combine, and then add mixture to dry ingredients all at once. Fold together until just combined, over mixing will make the dumplings tough.
Roll dough out to a thin sheet between 1/8" and 1/4" thickness. Cut into rectangles about 1" x 2" and drop into boiling broth.
Broth:
12 cups water
1 cup vegetable broth
2 tablespoons vegetarian bullion that is chicken flavored
1 tsp garlic powder
1/4 cup dried mushrooms
1/2 cup diced carrots
Bring to a rolling boil for 5 minutes to cook the carrots before adding dumplings, one at a time. Then add in the final ingredients:
2 cups chicken flavored seitan in bite sized pieces
15 oz can lentils, drained and rinsed
1 cup diced broccoli (add last with 2 tbsp thickener after dumplings are all cooked and floating)
or bok choy, sliced thin
Thickener: equal parts water and cornstarch mixed to a paste
Continue simmering for just a minute and then turn off the heat. Serve with green salad on the side.
Seitan is a meat substitute made from wheat gluten and other ingredients.
My grandma made wonderful leather dumplings that she didn't write down the recipe for. I spent a few years since she passed away trying to recreate her magic but I have never quite been able to achieve it. Now that we are following a plant based diet, nearly fat free, I have decided to create an extremely low fat vegan version and here it is! Listen to anything by the Soggy Bottom Boys while you prepare this.
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| Vegan Dumplings |
Vegan leather dumplings with seitan
Dumpling dough:
2 cups whole wheat flour
1 1/2 cups oat flour
3 teaspoons baking powder
1 teaspoon salt
1/4 cup pureed sweet potato
1/2 cup tofutti soy cream cheese
1/4 tsp dried parsley
1 cup iced water
Stir together dry ingredients in large bowl, set aside. Combine wet ingredients in blender to combine, and then add mixture to dry ingredients all at once. Fold together until just combined, over mixing will make the dumplings tough.
Roll dough out to a thin sheet between 1/8" and 1/4" thickness. Cut into rectangles about 1" x 2" and drop into boiling broth.
Broth:
12 cups water
1 cup vegetable broth
2 tablespoons vegetarian bullion that is chicken flavored
1 tsp garlic powder
1/4 cup dried mushrooms
1/2 cup diced carrots
Bring to a rolling boil for 5 minutes to cook the carrots before adding dumplings, one at a time. Then add in the final ingredients:
2 cups chicken flavored seitan in bite sized pieces
15 oz can lentils, drained and rinsed
1 cup diced broccoli (add last with 2 tbsp thickener after dumplings are all cooked and floating)
or bok choy, sliced thin
Thickener: equal parts water and cornstarch mixed to a paste
Continue simmering for just a minute and then turn off the heat. Serve with green salad on the side.
Seitan is a meat substitute made from wheat gluten and other ingredients.
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