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Dumplings… they are by far one of the most popular foods around the world. And one of my personal favorites! I recently just perfected the recipe for my dumplings and I simply couldn’t wait to share it with you. So here it is!
I thoroughly enjoy the process of making dumplings. It calms me, takes me to my happy place. Dumplings for me are like yoga for those yoga loving people. I don’t do yoga nor do I have the time with a 3-year-old running around my feet. But we all need a happy place. Mine lies within dumpling making.
As much as I enjoy the sound of my knife hitting the chopping board while preparing my vegetables, the other day I thought I would experiment with using a food processor for the filling. Boy oh boy, did it work a treat. It makes the process so much easier. And fun. So, keep that in mind while preparing your own dumplings.
To make this recipe, you will need 14 ingredients and 60 minutes. In saying that, the time you require could be considerably less depending on how you are preparing your dumplings. As mentioned earlier, a food processor makes the process a lot easier but it also makes it quicker. You may find that if you make more or less dumplings than we have listed (this time leaves room to make 4 servings) than this will also alter your time required. Regardless of how much time it may take, remember to have fun while making them!
We start off by adding bok choy, cloud ear fungus, carrot, shiitake mushrooms, and firm tofu. Together, these ingredients offer a good source of protein, dietary fiber, all 8 essential amino acids, vitamin K, potassium, vitamin D, and vitamin B6. We then add some soy sauce, rice vinegar, scallion, sesame oil, gyoza wrappers, and garlic which provides us with taste, texture, and some added nutrition.
The Chinese vegetable dumplings with Tofu is the perfect meal for lunch or dinner because it’s:
To store any dumplings you may have left, simply place them into an airtight container and pop them into the fridge for up to 48 hours. Cook them before consuming.
And that sums it up for today’s recipe. I hope you enjoy it and be sure to let me know what you think in the comments below! See you next time!
Liked this recipe? Why not head over and check out our Tempeh and Spinach Stir Fry with Potato or our Swabian Potato Salad recipes for more exciting ideas.
For the filling
For the gyoza
For the sauce
Total servings 4
|Amount Per Serving|
|Calories 472||From Fat 109|
|% Daily Value*|
|Total Fat 12g||18.7%|
|Saturated Fat 1g||7.3%|
|Trans Fat 0g|
|Total Carbohydrate 72g||23.9%|
|Dietry Fiber 9g||34.1%|
|Vitamin A 4µg|
|Vitamin B-12 0.74µg||12.3%|
|Vitamin B-6 0.52mg||26.1%|
|Vitamin C 26.28mg||43.8%|
|Vitamin D 52.88IU||13.2%|
|Vitamin D2 0.07µg|
|Vitamin D3 0µg|
|Vitamin E 3.18mg||10.6%|
|Vitamin K1 36.96µg||46.2%|
|Folic Acid 69µg|
|Pantothenic acid 0.7mg||7%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
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