As it’s my special matcha week, I am sharing with you this awesome recipe, Vegan Matcha Dumplings, from the Belgium Chef Marianne Ronsse. I had the opportunity to taste her dumplings and wow, it was amazing! It may be a bit long to prepare, but I promise, it’s worth time!
Vegan Matcha Dumplings
For 15 to 20 dumplings
Prep time: 60 minutes.
Cooking time: 10 minutes
Ingredients for dough :
- 175g plain flour
- A pinch of salt
- 1 TBS matcha powder
- 60ml boiling hot water
- 30ml cold water
- A few drops of vegetable oil (NOT olive oil)
Ingredients for vegetable filling :
- 1 large clove of garlic, finely chopped
- 1 small red chilli, finely chopped
- 5-6 sprigs of coriander
- 1 stem of celery, diced
- 150g carrots, shredded
- 150g cabbage, shredded
- 150g shiitake mushrooms, fresh or rehydrated
- 3-4 TBS fish sauce
- 1-2 TBS vegetable oil (not olive oil)
- Salt and pepper
Ingredients for dumpling sauce :
- 1 clove garlic, finely chopped and crushed
- 1 TBS red or rice vinegar
- 1 TBS light soy sauce
- 1 tsp sugar
- 1 tsp sesame oil
- 1 tsp chilli paste
Instructions for the dough:
- Sift the flour into a large bowl, add the salt and matcha and mix together.
- Gradually add the boiling water while mixing with a wooden spoon. Then add the cold water and keep on mixing. Knead the dough for a few minutes until the consistency is homogenous and smooth on top. If need be, add a little more water or flour, but always gradually.
- Form a ball with the dough, add a few drops of vegetable oil on top and massage the oil onto the surface. Cover tightly with glad wrap and leave to rest until needed.
Instructions for the vegetable filling:
- Pick the leaves off the coriander, chop and set aside. Finely chop the stems and roots.
- In a frypan or a wok, sauté the garlic and chilli in vegetable oil.
- Add the celery and the coriander roots and stems. Cook for a few minutes, then add the mushrooms. Cook for 2min, then add the carrots and cabbage. Again cook for a few minutes. Deglaze with the fish sauce. Lastly, fold in the coriander leaves, season with a bit of pepper (the fish sauce is already very salty, so make sure you taste before adding salt).
- Take off the heat and leave to cool down.
Instructions for assembling the dumplings:
To Roll out the dough, different ways possible:
Option 1: Cut out a section of dough, leave the rest covered for later use.
Roll into a cylinder, then cut out equally sized pieces. Roll out each piece into a circle.
Option 2: Cut out a section of dough, leave the rest covered for later use.
Using a rolling pin, roll out the dough on a lightly floured surface. Cut out circles to make the dumplings (you can then roll out each circle individually if you want to obtain a thinner layer of dough).
Option 3: If you have a pasta roll out machine, feel free to use it the same way you would make pasta sheets. You can then cut out circles to make the dumplings.
NB: always cover your dough (whether it’s the ball of dough or the circle you already cut out) or it will dry out.
- Spoon an equal amount of filling on top of each circle. You may have to add a little more or remove a little amount when you start shaping them.
- Place the circle of dough with its filling on your left hand. Pinch the dough together on each extremity using your free hand. Using your thumb, index and major take a small section of dough on one side of the dumpling, twist it and seal it onto the other side of the dumpling. Repeat until the whole length of the filling is enclosed. Make sure to tightly press the dough when you seal it to avoid having the dumplings open during cooking.
- Steam for a few minutes, then serve with soy sauce, sriracha or a homemade dumpling sauce.
Instructions for the homemade dumpling sauce:
Combine all ingredients. Taste and adjust if necessary.
Enjoy your meal, you will love it for sure!
NB: If you are looking for a tasty and qualitative matcha powder, you can buy some here.