Vegan Green Curry Dumplings
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!
Servings: 35 dumplings
Ingredients
The Green Curry Filling
- 2 tablespoon green curry paste (30 g)
- ¼ cup coconut milk (60 ml)
- 1 teaspoon coconut sugar
- 1 tablespoon cornstarch (8 g)
- ½ tablespoon sesame oil
- 14 oz packet firm tofu (400 g), drained 9.7 oz (275 g)
- 1 cup chopped chives (70 g)
- 1 cup chopped cabbage (70 g)
- ½ cup cooked edamame (70 g)
- 35 dumpling wrappers , more or less (check out my homemade recipe link above)
Instructions
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.
Assembling
- 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.
Nutrition
Calories: 113.7kcal | Carbohydrates: 19.7g | Protein: 4.5g | Fat: 1.7g | Saturated Fat: 0.5g | Cholesterol: 2.9mg | Sodium: 184.4mg | Potassium: 47.3mg | Fiber: 0.9g | Sugar: 0.3g | Calcium: 34.5mg | Iron: 1.4mg