Best Vegetarian Dumplings Buddhist Monk Dumplings Recipes

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ZEN TEMPLE DUMPLINGS



Zen Temple Dumplings image

"Zen" refers to a style of Buddhism (most Buddhists are vegetarian, but not all), however this vegan dish is what Zen Buddhist monk might eat at temples throughout Japan. You can have them as an appetizer or a main course with a side of vegetables or tofu. You can keep make the dumplings up to a month in advance: Place uncooked...

Provided by Maria Shinzai

Categories     Other Appetizers

Number Of Ingredients 17

DUMPLINGS
1 1/2 tsp coarsely chopped peeled fresh ginger
2 clove peeled
1 c (2-inch) slices asparagus (about 1/2 pound)
1/4 c (1-inch) pieces green onions
1 can (8 oz) can whole water chestnuts, drained and coarsely chopped
1 can (8 oz) package mushrooms, stems removed
2 tsp dark sesame oil
1 1/2 tsp low-sodium soy sauce
1/4 tsp kosher salt
36 wonton wrappers
cooking spray
SAUCE:
1/3 c low-sodium soy sauce
1 Tbsp minced green onions
2 Tbsp rice vinegar
2 tsp dark sesame oil

Steps:

  • 1. Preparation To prepare dumplings, drop ginger and garlic through food chute with food processor on; process until minced. Add the asparagus, 1/4 cup green onion pieces, and water chestnuts; pulse 4 times or until chopped. Add mushrooms, 2 teaspoons sesame oil, 1 1/2 teaspoons soy sauce, and 1/4 teaspoon salt; pulse 4 times or until mixture is finely chopped. Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to keep from drying), spoon about 2 teaspoons mushroom mixture in the center of wrapper. Moisten edges of wrapper with water. Bring 2 opposite corners together. Press edges together with fingertips to seal, forming a triangle. Place on a baking sheet coated with cooking spray while assembling; lightly cover with a towel or plastic wrap. Repeat procedure with remaining wonton wrappers and mushroom mixture. Add water to a Dutch oven to a depth of 1 inch; bring to a boil. Coat a metal vegetable steamer with cooking spray. Arrange 9 dumplings in steamer, slightly overlapping. Steam dumplings, covered, 8 minutes or until tender. Remove dumplings from steamer; cover and keep warm. Repeat procedure with remaining dumplings. To prepare sauce, combine 1/3 cup soy sauce and remaining ingredients. Drizzle over dumplings.

VEGETARIAN STEAMED DUMPLINGS



Vegetarian Steamed Dumplings image

Provided by Alton Brown

Categories     appetizer

Time 1h2m

Yield 35 to 40 dumplings

Number Of Ingredients 16

1/2 pound firm tofu
1/2 cup coarsely grated carrots
1/2 cup shredded Napa cabbage
2 tablespoons finely chopped red pepper
2 tablespoons finely chopped scallions
2 teaspoons finely minced fresh ginger
1 tablespoon chopped cilantro leaves
1 tablespoon soy sauce
1 tablespoon hoisin sauce
2 teaspoons sesame oil
1 egg, lightly beaten
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Bowl of water, plus additional water for steamer
35 to 40 small wonton wrappers
Non-stick vegetable spray, for the steamer

Steps:

  • Preheat the oven to 200 degrees F.
  • Cut the tofu in half horizontally and lay between layers of paper towels. Place on a plate, top with another plate, and place a weight on top (a 14-ounce can of vegetables works well). Let stand 20 minutes. After 20 minutes, cut the tofu into 1/4-inch cubes and place in a large mixing bowl. Add the carrots, cabbage, red pepper, scallions, ginger, cilantro, soy sauce, hoisin, sesame oil, egg, salt, and pepper. Lightly stir to combine.
  • To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the tofu mixture in the center of the wrapper. Shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.
  • Using a steaming apparatus of your choice, bring 1/4 to 1/2-inch of water to a simmer over medium heat. Spray the steamer's surface lightly with the non-stick vegetable spray to prevent sticking. Place as many dumplings as will fit into a steamer, without touching each other. Cover and steam for 10 to 12 minutes over medium heat. Remove the dumplings from the steamer to a heatproof platter and place in oven to keep warm. Repeat until all dumplings are cooked.

VEGETARIAN DUMPLINGS (BUDDHIST MONK DUMPLINGS)



Vegetarian Dumplings (Buddhist Monk Dumplings) image

Make and share this Vegetarian Dumplings (Buddhist Monk Dumplings) recipe from Food.com.

Provided by Wendys Kitchen

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 19

3 cups flour
1 cup water
1 pinch salt
2 teaspoons vegetable oil
1/4 teaspoon cumin seed
1 tablespoon mustard seeds
1 teaspoon turmeric
1 garlic clove, chopped finely
1 teaspoon grated fresh ginger
1 green chili pepper, chopped finely
1 onion, chopped finely
2 carrots, cut into small cubes
1/2 cup cabbage, finely shredded
1 potato, boiled and mashed
100 ml water
100 g firm tofu, crumbled
salt
1 teaspoon garam masala
2 tablespoons chopped coriander

Steps:

  • For the filling:.
  • Heat the oil, add the cumin and mustard seeds. Add the ginger, garlic clove then tumeric, green chili, onions, carrots and stir for a minute. Add the cabbage, tofu and potatoes and stir again. Add some water and cook covered for about 7-8 minutes until the vegetables become soft and the water is dried up. Add the salt and garam masala and stir well. Remove from heat and set aside.
  • For a variation on the filling you can add chopped bok choy, spinach, spring onion.
  • For the pastry :.
  • Mix together all ingredients and knead to a ball.This needs a long knead until the dough is very soft, about 10-12 minutes. Wrap and rest for at least an hour.
  • To make the dumpling shape:.
  • Take a knob of dough and roll out into small rounds about 10 cm in diameter. Spoon a little filling (heaped teaspoon) in the centre and moisten the edge with a little water. Press edges together overlapping the top slightly to form a pleat and continue all around to create a half moon shape with pleats all around the edge.
  • Steam for about 15 minutes until they are swollen and cooked through.

Nutrition Facts : Calories 472.1, Fat 5.6, SaturatedFat 0.8, Sodium 74.5, Carbohydrate 90.4, Fiber 6.2, Sugar 4.5, Protein 15.1

VEGETABLE DUMPLINGS



Vegetable Dumplings image

The Polish have pierogi, the Japanese have gyoza: Many of the world's cultures have some version of dumplings, whether they're filled with meat, cheese or vegetables, and baked, steamed, fried or boiled. This recipe is adapted from the children's cookbook "Around the World: Delicious Dishes from Across the Globe," from the American Girl cookbook series, and was inspired by the dumplings you might get at your local Chinese takeout spot. They're not necessarily authentic, but they are delicious, and folding and frying them is a fun weekend project for kids of all ages. You can use round or square wonton wrappers for this project, but don't forget the sauce: It's what makes these dumplings great.

Provided by Margaux Laskey

Categories     dinner, easy, snack, dumplings, finger foods, project, appetizer, main course

Time 1h

Yield About 24 dumplings

Number Of Ingredients 16

1/4 cup low-sodium soy sauce
1 tablespoon rice vinegar
1 teaspoon packed light brown sugar
1/2 teaspoon peeled and grated fresh ginger
1/4 teaspoon toasted sesame oil (optional)
2 scallions, thinly sliced
2 teaspoons low-sodium soy sauce
2 teaspoons hoisin sauce
1 teaspoon peeled and grated fresh ginger
6 teaspoons canola oil, plus more as needed
1 cup finely shredded green cabbage
1/2 cup finely chopped cremini mushrooms
1/3 cup peeled and shredded carrot
Pinch of salt
Cornstarch, for dusting
24 wonton wrappers

Steps:

  • Make the dipping sauce: In a small bowl, whisk the soy sauce, vinegar, brown sugar, ginger and sesame oil (if using) until the sugar dissolves. Cover and set aside.
  • Make the filling for the dumplings: In another small bowl, stir together the scallions, soy sauce, hoisin sauce and ginger. Add 2 teaspoons canola oil to a large nonstick frying pan. Turn the heat to medium and warm up the oil for 2 minutes. Carefully add the cabbage, mushrooms and carrot and sprinkle with a pinch of salt. Cook, stirring often, until the vegetables are slightly softened, about 3 minutes. Add the scallion mixture and stir to combine. Transfer the dumpling filling to a medium bowl and let cool to room temperature. Wipe out the pan or clean it if necessary.
  • Once the filling has cooled, assemble the dumplings: Put 1 cup water in a medium bowl. Sprinkle a large rimmed baking sheet with 2 to 3 tablespoons cornstarch, using your fingers to evenly distribute it.
  • Lay 1 wonton wrapper on a clean work surface. Spoon 1 teaspoon of the dumpling filling in the center of the wrapper. Dip your fingers in the water and lightly moisten the edges of the wrapper. Fold the wrapper in half (if using squares, fold the wrapper in half diagonally to form a triangle) and press the edges together to seal. Place the dumpling on the prepared baking sheet. Repeat with additional wrappers and the remaining filling until you've used up all the filling. (At this point, you can freeze some of the dumplings in a single layer on the baking sheet. Once they are frozen, transfer them to a resealable plastic bag and freeze for up to 3 months. Don't thaw them before cooking, but add a few minutes to the cooking time.)
  • Cook the dumplings: Brush the same frying pan with 2 teaspoons canola oil, set the pan over medium heat and warm up the oil for 2 minutes. Adding one dumpling at a time but working quickly, dust off excess cornstarch and add as many dumplings as will comfortably fit in a single layer in the pan (don't crowd them or they won't cook evenly). Let cook (no stirring!) until browned on the bottom, 2 to 3 minutes. Using tongs, gently flip the dumplings. Carefully pour about 1/2 cup water into the pan (it will bubble up and steam!). Cover and cook until the water is mostly absorbed, about 4 minutes.
  • Transfer the dumplings to a serving platter and cover lightly with aluminum foil to keep warm. Repeat to cook the remaining dumplings, brushing the pan with 2 teaspoons canola oil before each batch.
  • Serve dumplings warm, with the dipping sauce.

Nutrition Facts : @context http, Calories 39, UnsaturatedFat 1 gram, Carbohydrate 6 grams, Fat 1 gram, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 164 milligrams, Sugar 1 gram, TransFat 0 grams

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