Homemade vegan dumplings with a perfect thin dough are amazing, but making the dough super thin by hand is hard - for me. I opt to buy dumpling skins from the Asian market (without egg) and make my own filling (I found a Korean rice wrapper). This is a super easy meal that can be made almost as fast as frozen dumplings! Play with the ingredients, almost anything tastes good in dumplings (except meat!)

  • 1 box of small dumpling skins (without egg - or make your own)

  • 1 container  (14 oz) extra firm organic tofu crumbled

  • 1 large handful baby spinach (around 2 cups) chopped

  • 3/4 cup peanuts - blended into a powder

  • 1/2 red pepper chopped into 1/2" pieces

  • 2 green onion chopped

  • 2 TB rice vinegar

  • 3 TB Braggs Amino (or soy sauce)

  • 2 TB sesame oil

Dipping sauces:
Sweet & sour sauce, soy sauce, and homemade chili oil

Directions:  Mix all ingredients into a large bowl. Heat skillet on high and spray lightly with oil. Layout dumpling skins on parchment paper. Have a bowl of water next to you, and place a tablespoon of filling on each dumpling skin. Put some water on your fingertips and stick the two sides of the dumplings together (like a taco). Next make small folds on the top to make the traditional design and to lock in the filling more. Place dumplings in the skillet and fry on both sides for a few minutes until browned. Note: Some people like to add 1/2 cup of water and boil the dumplings at the end, but I find this make them less crunchy - but you can do this at the end if you like. Eat immediately with sweet & sour sauce, soy sauce, and chili oil for dipping.

Time: 10 min prep, 10 min frying

Filling will make about 40 dumplings - serves 4