RECIPE: VEGAN SOY-FREE DUMPLINGS⠀
We carry many great selections by Naked Coconuts here at our market. One selection in particular our customers especially enjoy is their “Soy Free Soy Sauce Substitute.” It tastes amazing and is great for anyone to enjoy, especially those with intolerances. Enjoy their recipe below, note ingredients can be found at our market!
- 2 ½ cups organic, unbleached all purpose flour⠀
- ½ tsp sea or Himalayan salt⠀
- ⅔ cup hot water⠀
- Cornstarch for dusting⠀ Filling⠀
- 1 tbsp sesame oil⠀
- 3 cloves garlic, chopped in ½ ⠀
- 1 inch fresh ginger, chopped in ½ ⠀
- ½ yellow onion, roughly chopped⠀
- 2 medium carrots, chopped into thirds⠀
- 2 cups brown cremini mushrooms, roughly chopped⠀
- ½ chopped leek⠀
- ⅓ chopped small green cabbage, ⠀
- 2 tbsp Naked Coconut Aminos
- 1 tbsp Sriracha⠀
- A pinch of salt & pepper⠀
- 1 tbsp Naked Coconuts Refined Coconut Oil (for cooking)⠀ ⠀
- 3 tbsp Naked Coconuts Coconut Aminos⠀
- 2 tbsp rice vinegar⠀
- 1.5 tbsp maple syrup⠀
- 1 tsp sesame oil⠀
- 1 tbsp Sriracha⠀ ⠀
- 1 tbsp sesame seeds⠀
- 1 stalk green onion, chopped⠀
In a large bowl, mix flour & salt. Add water & stir until combined. Transfer to a clean counter top & knead the dough for about 4 mins until your dough is smooth & soft. Place in a sealed container & let it rest in the fridge for 30-45 mins.⠀
Divide the dough into 2. Add a bit of cornstarch to your counter top or working surface & using a rolling pin, roll out the dough until it’s 1/14th of an inch thick (roughly 2mm).⠀
Cut out circles using a water glass that is 4 inches in diameter. Remove the trim. Set aside the circles on a dusted surface. Roll the trim into a ball, roll it out, cut out more circles, & repeat until all the dough is gone.⠀ To prepare the filling, add the leak, garlic, onion, and ginger to a food processor & pulse until everything it’s finely chopped, but not pureed. Set aside in bowl.
Repeat this step for the cabbage, carrot, & mushrooms, setting aside each in a separate bowl.⠀
Heat a large frying pan over medium heat. Add sesame oil. Once hot, add the garlic/onion mixture & saute for 2-3 minutes or until soft. Add the rest of the vegetables except for the cabbage & saute for another 4 minutes. Add the cabbage & saute for another 2-3 minutes. Add in the Coconut Aminos , rice vinegar, salt, pepper, & Sriracha & combine.
Set aside to cool a bit. To make the dumplings, add 1 tbsp of filling to the center of one of the wrappers. Brush the edges with water, fold the wrapper in half over and filling, pinch the edges so the filling is contained. This part takes skill, and however your dumplings turn out looking is perfectly fine! Ensure you don’t stack your dumplings as you make them, or they’ll stick together! Best practice is to spread them out on a cornstarch dusted surface.
Heat a separate non-stick frying pan over medium heat. Add coconut oil and let it melt. Once melted and hot, add 6-8 dumplings to the pan at a time, cooking for 3-5 minutes a side before flipping and cooking for the same amount of time. Each side should be nicely browned. Add ⅛ cup of water, cover with a lid and let them steam until the water has evaporated. Repeat for the rest of the dumplings. You may want to add more oil after the first batch. This will depend on your pan.
Whisk all the dipping sauce ingredients together in a small bowl. Sprinkle dumplings with sesame seeds and chopped green onion and enjoy!