- 2-3 T oil
- 2 cloves garlic
- 1 1/2 in cube ginger
- 1 medium sized onion
- 1 brick tofu
- 3 – 4 cup cabbage
- 2 cup mushrooms
- 2 – 3 carrots
- Soy sauce/tamari/coco aminos
- 2 cup all purpose flour or sub 1 1/2 cup rice flour & 1/2 cup tapioca/potato starch if gluten free
- 3/4 cup hot water – if making gf version, you may need 2 – 3 T more water
- Pinch of salt
- 1/3 cup soy sauce/tamari/coco aminos
- 2 T rice vinegar
- 1 – 2 T sesame oil
- 1 – 2 t gochujang paste
- Large dutch oven or heavy-bottomed pot
- In a bowl, combine flour(s) and salt.
- Add in hot water and stir until combined.
- Knead dough, adding more flour or water if necessary, until smooth. About 5 – 10 minutes.
- Divide dough in two and let rest at room temperature, covered, for at least 20 – 30 minutes. While dough is resting, make filling.
- Chop garlic, ginger, and onion to desired size.
- In a pan, heat oil. Add in chopped garlic, ginger, and onion.
- Let cook until onions are transparent and aromatic.
- Chop tofu, cabbage, mushrooms, and carrots into small pieces, small enough to fit into small dumplings.
- Add tofu to aromatics in pan. Let cook until all water is cooked off from tofu.
- Next add in carrots and mushrooms. Cook for 1 – 2 minutes, or until slightly tender.
- Add in cabbage and cook until slightly wilted.
- Lightly pour desired soy/tamari/coco aminos to flavor filling. Let cook 1 – 2 minutes more to evaporate moisture.
Filling and cooking
- Divide rested dough into 32 even pieces, or 16 per half. It helps to weigh the dough and then divide by amount of pieces and use a scale to divide.
- Roll out each piece of dough to a very thin circle, about 4 inches across.
- Place a spoon of filling into each rolled out dough.
- Wet one side of the circle. Fold and pleat in desired way.
- Continue with all 32 dumplings.
- If steaming dumplings, line a steamer with cabbage leaves or parchment paper. Put over boiling water in a fry-pan. Steam for 8 – 10 minutes, or until fully cooked.
- If boiling, fill a sauce pan 3/4 full with water. Bring to rolling boil. Place dumplings in a single layer in water. Cook until the float, and then another 2 – 3 minutes.
- If pan-frying, heat a frying pan with additional 1 – 2 T oil. Place dumplings in and cook until crispy on all sides.
- Combine all sauce ingredients until well mixed. Serve dumplings with this or a different sauce.