Slightly modified The Afro Vegan | Serves: 12 large dumplings | Time: ~1 hr 45 min (lots of waiting for dough)
Perfect for an #appetizer or dinner!
1 1/2 cups all-purpose wheat flour 1 tsp salt 1/2 cup hot water
3 tbsp coconut aminos 3 tbsp water 1 large lime juiced 2 tbsp chopped fresh coriander 1 tbsp minced garlic
Ginger to taste
Cayenne pepper to taste
2 tbsp olive oil 1 tbsp minced garlic
1/2 cup water, in a small bowl 1/4 cup sesame seeds, on a small plate 2 Tbsp sesame seed oil 1/2 cup hot water
Whisk flour and salt into a large bowl. Slowly add the hot water while still whisking. When you can safely handle the dough with your hands. Knead it into a smooth round ball (about 10 minutes). Cover, and let the dough rest for about an hour. Afterwards, knead it again for 5 minutes, cover and let it rest again for half an hour.
To make the dip, mix coconut aminos, water, lime juice, coriander, garlic, ginger and cayenne pepper together in a small bowl. Cover and set aside.
For the filling, heat some olive oil and garlic-ginger mix in a pan. Add red and green onions and sauté until softened a bit.
Add red peppers, broccoli, a pinch of salt and black pepper and sauté for a few minutes until they've softened a bit.
Remove pan from heat and set aside to cool.
Meanwhile on a floured surface divide your dough into 12 equal sections.
Roll out each section into a thin circle. Fill the center with the cooked vegetables, and pinch the edges close at the top.
Brush the bottom of the dumplings with some water, then dip them into the sesame seeds to coat the bottom.
Heat some sesame seed oil in a large pan. Arrange the dumplings so that they all fit.
Fry the bottoms of the dumplings in the oil for about 3 minutes until browned. Add the hot water (careful, stand back as you do this), cover tightly with a lid and let the dumplings cook for 5 more minutes or until all the water is dried out. Serve while hot with the coconut aminos dip.
What I ate and drank today (5/20/18)
2 cup of coffee
96 oz of water
Egg white wrap with tomato, mushrooms, onions and vegan mozzarella
3 medjool dates
Couple of spoonfuls of un-chicken salad
2 pieces of vegan cheese
What I ate and drank today -- May Meat Day (5/19/18)
Pairings at a wine tasting: meatball, crab salsa and dark chocolate
Pulled pork sandwich
Mac & cheese
Spinach and artichoke dip