Vegan Dumplings in a Broth

Hello HTS Community

Vegetable dumplings are one of my most favorite things to eat. Be it steamed, kothey or even fried, I love them in all forms, and what’s not to like?? The thin outer shell holding scrumptious mix of vegetables, when had with a sauce or warm broth, brings a homely comfort. Vegan dumplings are very versatile and can have variety of fillings, suiting your taste buds.

The broth recipe belongs to Yotam Ottolenghi, where he talks about the perfect vegetable broth. He likes to use all the leftover bits & pieces and vegetable scraps. He also mentioned a trick for a deep flavoured vegetarian broth- add prunes/raisins to it. And YES, it works like a charm. You can also keep vegetable leftover from the stock and serve deep fried, or as they are with mayonnaise.

Some other recommended vegan dishes that you would like to try are Carrot Curry and Creamy Spinach, and Dry Fruit Energy Balls.

Ingredients you will need:

For the broth

• Olive oil- 2 tablespoon
• Carrots- 1 (peeled and chopped in large pieces)
• Onion- 1 small (quartered)
• Garlic cloves- 3 (peeled)
• Thyme- 1/4 teaspoon
• Ginger- 1 inch (chopped)
• Coriander stocks- handful (use leaves in dumplings and stocks here)
• Black peppercorns- 5
• Prunes/ Raisins- 5
• Bay leaf- 2
• Salt- as required

For Dumplings

• Carrots- 1/4 cup (chopped finely)
• Mushrooms- 1/2 cup (chopped finely)
• All purpose flour- 1 cup
• Semolina- 1 tablespoon
• Garlic- 1 clove finely chopped
• Soy sauce- 1 teaspoon
• Olive oil- 1 teaspoon
• Salt and crushed black pepper- as required
• Warm water- as required for dough

Steps to make Vegan Dumplings and Broth:

• The make the broth, heat up olive oil in a large pot. Add all vegetables and garlic and sauté for couple of minutes, until they are lightly colored.
• Now add herbs, spices and prunes/raisins, mix and cover with water. Simmer for 1 hours, occasionally skimming the surface, and adding more water when needed, so that you have enough broth at the end for 2 servings. Strain the broth through a sieve, add carrots, if you like and set aside.
• For the dumplings, start with the flour, semolina and warm water dough for wrappers. Dough made with room temperature water shrinks back too easily when I roll it out. On the other extreme, dough made with just boiled water has barely any elasticity left. It doesn’t feel right when I roll it out, and I don’t like the mouthfeel of the dough when it’s cooked. It should be a soft dough that does not stick to your fingers. Wrap it in a cling film and refrigerate for 1/2 hour.

• For the filling, in a pan heat oil, add carrots and mushrooms and cook at high heat, till mushroom water evaporates. Add garlic, soy sauce, salt and pepper and cook for another 2 minutes, and set aside to cool down.
• Start dividing your dough in small balls using a knife, to make the wrapper. Press the dough ball with your palm, and with a rolling pin make a thin round disc. Always remember to dust with flour if the dough sticks. Cover the unused dough to prevent it from drying out.
• Take about a teaspoon of the carrot-mushroom filling, put it in the middle of the wrapper, and fold in the desired shape, sealing the dumpling to avoid leaking. If you are new to this, start with less filing, and simple pattern for folding, ones you get hold of this, increase the filling gradually.
• Prepare a steamer and steam these beautiful dumplings for 8-10 minutes.
• Reheat the broth and assemble in a bowl with dumplings garnished with carrot crisps, pour the broth on top and enjoy.