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Vegan Dumplings, from scratch!


  • For the dough:
  • 2 cups all-purpose flour plus more for rolling (can sub 1 cup whole wheat flour, but you may have to add a tiny bit more water)
  • 1.5 teaspoons kosher salt if using table salt, cut amount in half
  • 1/2 cup boiling water
  • 1/2 cup cold water

  • For the filling:
  • 1 16 oz block firm tofu
  • 2 cups kale snugly packed
  • 1/3 cup roughly chopped onion
  • 1 tablespoon ginger fresh, not powdered
  • 2 small garlic cloves
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 2 teaspoons sesame oil
  • ¼ teaspoon black pepper
  • filling makes enough for a double batch of wrappers as written above. You can either freeze the filling or make dumpling dip with baos with the remaining filling


  • Begin pressing tofu while you make the dough (see above for a photo of how I press tofu). This step helps reduce the moisture in your filling, so it's not technically required, but a good idea.
  • Make the dough first, following Molly's recipe.
  • Rinse and dry kale, then chop roughly.
  • Add the onion, ginger and garlic to a food processor and blend until the mixture verges on forming a rough paste (alternatively, mince everything by hand). Add the kale and pulse until incorporated with no large chunks remaining. Add the tofu and pulse until roughly incorporated. Add the rest of the ingredients and blend until desired consistency, using a spatula to scrape down the sides and incorporate everything evenly.
  • Fill a small bowl with water and flour a clean surface for rolling your dough. Roll tablespoon-sized balls of dough into a circle, then place a rounded ½ tablespoon of filling in the middle Use your finger to dab water around half of the wrapper’s edge and fold over to form a half moon; pinch the edges to seal.
  • Once all the dumplings are prepared, you can either (1) boil all the dumplings, and then fry them or (2) do them simultaneously.
  • To boil and fry simultaneously:
  • Set a pot of salted water to boil over medium heat and a frying pan over medium heat. Once boiling, add a few dumplings to the pot (don't overcrowd the water) and boil for 2-3 minutes, until dumpling skin starts to look translucent and no longer raw.
  • As soon as dumplings are done boiling, add a bit of sesame or olive oil to the frying pan and transfer the dumplings to the pan--they should start to sizzle when they hit the pan. Cook for 2-3 minutes, or until a golden crust starts to develop on the bottom. Flip and cook for another 1-2 minutes, so a crust forms on the other side. Eat IMMEDIATELY.

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