MAKING THE DUMPLING DOUGH:

1. To make the dough: begin by mixing 1 cup flour, 2 tsp baking powder and ½ tsp salt in a large bowl. Combine ¼ cup soy milk with ¼ cup boiling water and slowly pour it into the bowl as you use a wooden spoon to mix it through. Combine until it starts to form into a ball and all water is absorbed.

2. Next, knead the dough. Sprinkle a small amount of flour onto a clean surface and knead the dough for 8-10 minutes.

3. Form the dough into a round disc shape, poke a hole in the middle and shape it into a large “O”. Cover with a clean tea towel and allow to rest for 20 minutes.

4. After 20 minutes, cut the “O” in half, take both halves and line them up next to each other, cut in half again. Line up the four pieces, cut in half again. Line up the eight pieces, cut in half again. You should now have 16 small dough pieces. Keep them under the tea towel as you continue onto the next stage.

5. Take a dough piece out, flatten into a rough disc shape. Then, using a rolling pin, roll the disc out until it is roughly 10cm/4inches in diameter (enough room to place your filling). Repeat this for all 16 pieces, keeping the dough separated and under the tea towel before and after rolling.

MAKING THE FILLING:

6. In a frying pan add 1 tbsp olive oil, 1 diced garlic clove, 1 tsp minced ginger, 1 cup sliced shallots and 1 cup sliced mushrooms. Stir through. Once the mushrooms begin to soften add 100g diced tofu and 2 tbsp soy sauce. Cook for another 3-4 minutes. Remove from heat and allow to cool.
Tip- save time by cooking the filling mixture whilst your dough is resting.

MAKING & COOKING THE DUMPLINGS:

7. Take one dough circle and place it on a clean surface (it may need some more flour dusted over to reduce sticking). Scoop out approximately 1 tbsp of the tofu mixture and place it in the middle of the dough circle.

8. Lightly wet the edges with water. Bring the bottom of the circle up and fold it over to join the top (like you would for a taco). Lift the dumpling up by the join at the top, and pinch the edges together until the dumpling is neatly tucked in. Continue with all 16 dough circles.
Tip- this is the easiest way to fold a dumpling, you can youtube different ways to do this, or how to fold the edges as I did for these ones.

9. Add 1 tbsp of olive oil to a hot frying pan. Place dumplings inside and cook until they are golden on the bottom.

10. Add ¼ cup of water to the pan (using the lid to protect yourself as it will steam up rapidly) then cover with the lid and cook for another 6-7 minutes. They will puff up and turn a more translucent colour. Remove from the pan and serve with a dipping sauce, or keep refrigerated.

Nutritional Information (per dumpling)
Calories: 60kcal/ 250kJ
Protein: 2.2g
Carbohydrates: 6.2g
Fat: 2.4g

Ve – vegan
DF – Dairy Free
NF – Nut Free

Nutrient Boost + Antioxidants

Mushrooms are a great source of nutrients, they are actually the only vegetable with the ability to turn sunlight exposure into vitamin D. This is achieved thanks to the pro-vitamin, ergosterol, which utilizes the UV radiation from the sun and converts it. Mushrooms are also abundant with anti-inflammatory properties. The antioxidants within mushrooms help keep your immune cells functioning and help the fighter cells that defeat foreign substances (like germs) within you. When these substances aren’t destroyed they can build up inflammation and cause serious illness.