Vegetarian Dumplings Buddhist Monk Dumplings Recipes

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VEGETARIAN STEAMED DUMPLINGS



Vegetarian Steamed Dumplings image

Provided by Alton Brown

Categories     appetizer

Time 1h2m

Yield 35 to 40 dumplings

Number Of Ingredients 16

1/2 pound firm tofu
1/2 cup coarsely grated carrots
1/2 cup shredded Napa cabbage
2 tablespoons finely chopped red pepper
2 tablespoons finely chopped scallions
2 teaspoons finely minced fresh ginger
1 tablespoon chopped cilantro leaves
1 tablespoon soy sauce
1 tablespoon hoisin sauce
2 teaspoons sesame oil
1 egg, lightly beaten
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Bowl of water, plus additional water for steamer
35 to 40 small wonton wrappers
Non-stick vegetable spray, for the steamer

Steps:

  • Preheat the oven to 200 degrees F.
  • Cut the tofu in half horizontally and lay between layers of paper towels. Place on a plate, top with another plate, and place a weight on top (a 14-ounce can of vegetables works well). Let stand 20 minutes. After 20 minutes, cut the tofu into 1/4-inch cubes and place in a large mixing bowl. Add the carrots, cabbage, red pepper, scallions, ginger, cilantro, soy sauce, hoisin, sesame oil, egg, salt, and pepper. Lightly stir to combine.
  • To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the tofu mixture in the center of the wrapper. Shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.
  • Using a steaming apparatus of your choice, bring 1/4 to 1/2-inch of water to a simmer over medium heat. Spray the steamer's surface lightly with the non-stick vegetable spray to prevent sticking. Place as many dumplings as will fit into a steamer, without touching each other. Cover and steam for 10 to 12 minutes over medium heat. Remove the dumplings from the steamer to a heatproof platter and place in oven to keep warm. Repeat until all dumplings are cooked.

VEGETARIAN DUMPLINGS (BUDDHIST MONK DUMPLINGS)



Vegetarian Dumplings (Buddhist Monk Dumplings) image

Make and share this Vegetarian Dumplings (Buddhist Monk Dumplings) recipe from Food.com.

Provided by Wendys Kitchen

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 19

3 cups flour
1 cup water
1 pinch salt
2 teaspoons vegetable oil
1/4 teaspoon cumin seed
1 tablespoon mustard seeds
1 teaspoon turmeric
1 garlic clove, chopped finely
1 teaspoon grated fresh ginger
1 green chili pepper, chopped finely
1 onion, chopped finely
2 carrots, cut into small cubes
1/2 cup cabbage, finely shredded
1 potato, boiled and mashed
100 ml water
100 g firm tofu, crumbled
salt
1 teaspoon garam masala
2 tablespoons chopped coriander

Steps:

  • For the filling:.
  • Heat the oil, add the cumin and mustard seeds. Add the ginger, garlic clove then tumeric, green chili, onions, carrots and stir for a minute. Add the cabbage, tofu and potatoes and stir again. Add some water and cook covered for about 7-8 minutes until the vegetables become soft and the water is dried up. Add the salt and garam masala and stir well. Remove from heat and set aside.
  • For a variation on the filling you can add chopped bok choy, spinach, spring onion.
  • For the pastry :.
  • Mix together all ingredients and knead to a ball.This needs a long knead until the dough is very soft, about 10-12 minutes. Wrap and rest for at least an hour.
  • To make the dumpling shape:.
  • Take a knob of dough and roll out into small rounds about 10 cm in diameter. Spoon a little filling (heaped teaspoon) in the centre and moisten the edge with a little water. Press edges together overlapping the top slightly to form a pleat and continue all around to create a half moon shape with pleats all around the edge.
  • Steam for about 15 minutes until they are swollen and cooked through.

Nutrition Facts : Calories 472.1, Fat 5.6, SaturatedFat 0.8, Sodium 74.5, Carbohydrate 90.4, Fiber 6.2, Sugar 4.5, Protein 15.1

BUDDHIST MONK DUMPLINGS



Buddhist Monk Dumplings image

Enjoy homemade vegan dumplings including pastry from scratch and filled with tofu plus a variety of vegetables, herbs, and spices. Serve with tomato chutney.

Provided by BuddhistChef

Categories     Dumplings

Time 2h30m

Yield 10

Number Of Ingredients 19

1 potato
2 teaspoons vegetable oil
1 tablespoon mustard seed
¼ teaspoon cumin seeds
2 carrots, finely diced
1 onion, finely chopped
1 green chile, finely chopped
1 clove garlic, finely chopped
1 teaspoon ground turmeric
1 teaspoon grated ginger
½ cup finely shredded cabbage
¼ (14 ounce) package firm tofu, crumbled
½ cup water
¼ cup chopped fresh cilantro
1 teaspoon garam masala
salt to taste
3 cups all-purpose flour
1 cup water
1 pinch salt

Steps:

  • Place potato into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and mash. Set aside to cool.
  • Heat oil in a skillet over medium heat. Add mustard seeds and cumin seeds and stir. Add carrots, onion, green chile, garlic, turmeric, and ginger. Cook and stir for 1 minute. Add mashed potato, cabbage, and tofu and stir again. Add water and cilantro; cook and stir until vegetables are soft and water is dried up, 7 to 8 minutes. Add garam masala and salt and stir well. Remove from heat and set aside to cool.
  • Mix flour, water, and salt together in a bowl. Knead into a ball; continue kneading until dough is very soft, 10 to 12 minutes. Wrap and rest for at least 1 hour.
  • Take a knob of dough and roll out into small round, about 4 inches in diameter. Spoon a heaped teaspoon of filling in the center and moisten the edge with a little water. Press edges together, overlapping the top slightly to form a pleat, and continue to create a half-moon shape with little pleats all around the edge. Repeat with remaining dough and filling.
  • Fit a large pan with a steamer basket and add about 2 inches of water. Bring to a boil. Add dumplings and steam until swollen and cooked through, about 15 minutes.

Nutrition Facts : Calories 188.2 calories, Carbohydrate 36.2 g, Fat 2.2 g, Fiber 2.5 g, Protein 5.8 g, SaturatedFat 0.3 g, Sodium 45.9 mg, Sugar 1.8 g

BUDDHIST VEGETABLE NOODLES



Buddhist Vegetable Noodles image

Based on a recipe from Terry Durack's book, Noodle. This is a bit of work because of all the vegetable-chopping, but is well worth the effort, as I think this is fantastic! The recipe intro says, "In China, Buddhist monks go to extreme lengths to create vegetarian food that looks, smells, and even tastes like fish or meat. For me, however, the most successful vegetable dishes in the Chinese repertoire are those that look like vegetables. This is based on a classic Buddhist vegetarian dish that manages to satisfy both aesthetically and gastronomically."

Provided by mersaydees

Categories     One Dish Meal

Time 21m

Yield 4 serving(s)

Number Of Ingredients 20

3 tablespoons peanut oil, divided plus 1 teaspoon extra for tossing
1 small onion, sliced lengthwise
2 cloves garlic, finely chopped
2 slices ginger, finely chopped
8 dried shiitake mushrooms, soaked in hot water for 1 hour and sliced (reserve soaking water)
1 tablespoon vegetarian oyster sauce (yes, it does exist)
3 tablespoons light soy sauce
2 cups cabbage, shredded (Tientsin, although I used Napa)
1/2 red bell pepper, thinly sliced
1/2 green bell pepper, thinly sliced
3 tablespoons bamboo shoots, cut into matchsticks
1/2 medium carrot, thinly sliced
1 cup bean sprouts, rinsed
1/2 teaspoon sugar
1/2 teaspoon salt
1 pinch white pepper
1 tablespoon shaohsing rice wine or 1 tablespoon dry sherry
2 teaspoons sesame oil
10 ounces fresh Chinese egg noodles
2 green onions, green part only, thinly sliced

Steps:

  • Heat 1 tablespoon peanut oil in a preheated wok and stir-fry onion until translucent. Toss in garlic, ginger, and mushrooms and stir-fry for another minute. Add oyster sauce and 2 tablespoons soy sauce and cook for another 30 seconds. Remove wok contents to a bowl and set aside.
  • Heat 2 tablespoons peanut oil in the hot wok and stir-fry cabbage, bell peppers, bamboo shoots, and carrot for 3 minutes. Toss in bean sprouts, sugar, ¼ cup reserved mushroom water, salt, and pepper and cook for 1 minute. Add onion and mushroom mixture, rice wine, and sesame oil and stir to combine well.
  • Cook noodles in plenty of water at a rolling boil for about a minute. Drain thoroughly, rinse under cold running water, and drain again. Toss noodles with remaining 1 tablespoon soy sauce and remaining 1 teaspoon peanut oil.
  • To serve, place noodles on a large warmed serving platter, spoon vegetable mixture on top, and mix lightly. Garnish with green onions sprinkled over the top.

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