Vegan green curry dumplings that are super easy and fast to make. No need to pre-cook the filling, so that's very convenient. I'm using my homemade colourful wrappers (spinach and gochujang flavoured) for these. Do try and bring your dumpling game up a notch!
14ozpacket firm tofu(400 g), drained 9.7 oz (275 g)
1cupchopped chives(70 g)
1cupchopped cabbage(70 g)
½cupcooked edamame (70 g)
35dumpling wrappers, more or less (check out my homemade recipe link above)
The Green Curry Filling
Into a bowl, add in green curry paste, coconut milk, sugar, sesame oil, cornstarch and mix everything well. Set aside.
Drain tofu and cut into chunks. Add into curry mixture and mashed into fine texture using a fork. Add in chives, cabbage and edamame. Mix everything together. Set aside.
Take one dumpling wrapper and place around 1 tablespoon of filling on the center. Pinch and pleat to your desired shape (watch how I did mine in the video above). Place on a steamer. Continue with the rest.
Steam for 20 minutes or until the wrappers are fully cooked. Serve immediately with some chili oil!
How To Handle Raw Dumplings
If you're making this alone (like me), chances are you can't roll the wrappers, fill and pleat them fast enough. The dough tends to get dry fast.
What I do is I always cover my unrolled dumpling dough with cling film when I'm not using them. I also put a layer of cling film on a tray, where I put all the filled and pleated dumplings. Then I cover them with cling film also.
This way they will not get dry by the time I finish assembling. Only then I start steaming them in batches because my steamer is medium size.
How To Store
They are best steamed and consumed immediately.
To Freeze: Place raw dumplings on a tray with baking sheet, not touching each other. Put the tray in the freezer for 30 minutes or until they harden. Then put them in a ziploc bag and back in the freezer.
To Defrost: Steam them without defrosting. Add few more minutes of cooking time.