Christine Wong of @conscious_cooking stopped by FeedfeedBrooklyn to make Vegan Butternut Squash Tofu Dumplings. You can find more from Christine here.
Prep time 40 minutes
Cook time 30 minutes
Yield: Serves or Makes 24
In a large bowl, sift together the flour, baking powder, and salt. Add the hot water and sesame oil and stir until the mixture begins to clump together. Knead in the bowl until a ball of dough forms. Turn out the dough onto a clean work surface and knead for 10 more minutes, or until the dough becomes smooth and elastic (like Play Doh). Wrap the dough in parchment paper and set aside to rest at room temperature for 20 minutes, but not for more than 1 hour.
Warm a large, dry skillet over high heat. Add 1½ tablespoons of the olive oil, swirling the skillet to ensure the bottom is well coated. Add the spinach, squash, tofu, green onion, ginger, tamari or soy sauce, salt, and white pepper and sauté for 5 to 7 minutes, or until the mixture is softened and any liquid has evaporated. Remove from the heat.
Transfer to a bowl and set aside to cool for at least 30 minutes, stirring the mixture occasionally to ensure the steam releases.
On a clean, lightly floured work surface, roll the wrapper dough into a long, skinny piece about 1-inch in diameter and divide it into 24 equal pieces. Using a rolling pin, flatten each of the pieces and roll them out to ⅛-inch-thick rounds (if desired, trim these to uniform sizes using either a large circular cookie cutter or trace around them with a small inverted bowl and a sharp knife). Cover the rolled-out dough rounds with parchment paper to keep it from drying out. Have a seat and get comfortable at a clean, dry work surface. Place a little water in a small bowl for sealing the wrappers and line a baking sheet with parchment paper.
Place one dough round in the palm of your hand. Place one spoonful of the filling in the center of the dough round; take care not to overfill, or they’ll be difficult to close. Dip your fingertip into the water and moisten the entire perimeter of the wrapper. Fold the wrapper in half—into a semi-circle—and firmly pinch the edges together to seal (you can then pinch pleats into the folds as well, although that isn’t necessary). Place the assembled dumpling onto the prepared baking sheet and continue until you run out of wrappers or filling. (If you plan to prepare the dumplings at a later date, at this point, you can place the tray into the freezer.
Make sure the dumplings are placed in a single layer. After 3 hours, or when frozen, transfer to a stainless steel container for future use.)
Warm a large, dry skillet over high heat. Add 1½ tablespoons of the sunflower seed oil, swirling the pan around to ensure an even coating of the entire surface. Add some of the dumplings in a single layer, making sure not to overcrowd the pan, and gently shake the pan to ensure that the dumplings get coated with oil and don’t stick to the bottom of the pan.
Reduce the heat to medium, cover, and toast for 5 minutes. Carefully add the ¼ cup of the water to the pan, cover, and cook for 6 minutes, or until steamed through and the liquid has evaporated. Drizzle on 1 more tablespoon of the oil. Cook, uncovered, for 3 more minutes, or until the skin has crisped up.
Turn the dumplings over, shaking the pan to keep them from sticking to the bottom, and cook, uncovered, for 3 more minutes, or until crisped on the other side. As each batch is cooked, remove them to a platter. If necessary, add more of the olive oil between batches to keep the surface well coated. Continue the process until all of the dumplings are cooked. Remove from the heat. Serve immediately.
Stir together all ingredients in a small bowl.