A recipe for homemade vegan dumplings featuring a vibrant spinach-infused dough and a savory filling made with bean curd, mushrooms, glass noodles, and aromatic vegetables.
Dough:
1. In a blender combine hot water and spinach and blend.
2. Strain spinach water mixture and combine with flour and salt (add flour if needed).
3. Knead until smooth and let rest in the fridge for 30 minutes.
Filling:
1. Soak wood ear mushrooms in boiling water for 20 minutes.
2. Boil glass noodles for 5 minutes, rinse in cold water, strain, and cut using scissors.
3. Chop all ingredients so they are relatively the same size.
4. Combine all ingredients and make sure to taste for seasoning.
Folding and Steaming:
1. Cut the dough in half and roll into a rope.
2. Cut into 10 gram pieces and roll into a ball.
3. Flatten and roll into a thin circle.
4. Add 1 tsp of filling in the center and fold dumpling.
5. Steam for 5 to 7 minutes and serve with dumpling sauce.
