The other week I decided to try making dumplings with soy curls. Soy curls seem to work well in everything – curries, shawarma, stir fries… They absorb flavours very well and don’t have any odd aftertaste that I can detect.
You will need dumpling wrappers for this. Most of them are vegan. I found some at my local H-Mart in the frozen section:
Vegan dumplings:
Dumpling wrappers
1/2 package Butler’s soy curls
1 tsp Butler’s veggie “chicken” seasoning
250g diced mushrooms, any kind should work
1/2 large onion, diced
2 cloves garlic
1 tsp diced ginger
2-4 tbsp mushroom “oyster” sauce, to taste
1 tbsp agave syrup or sugar
Hot chili oil, for serving
Bamboo steamer
Place soy curls in a bowl. Pour boiling water over them to cover, and add veggie “chicken” seasoning (Butler’s sells this as well). Let sit for about 5 minutes, until rehydrated.
Heat a pan over medium-high heat with some vegetable oil, and add garlic, ginger and onion. Saute for a couple of minutes until the onions are softened/browned a bit. Then lower heat to medium, add mushrooms and saute for a couple more minutes until softer and more fragrant. Add mushroom sauce, sugar and soy curls. Saute for another couple of minutes, then remove from heat.
To form dumplings, place ~2 tsp of the filling in the centre of the wrapper. Then close the sides and seal them.
Heat some water in a wide pan over medium heat, and place the bamboo steamer on top. Put some lettuce leaves on steamer to keep the dumplings from sticking. Once the water is boiling, then add the dumplings, cover with the top and leave to steam for about 12 minutes. If the water level becomes too low, add more.
Eat with hot chili oil or whatever dipping sauce you prefer. Enjoy!