• Angelica Larsson

Tofu dumplings with cashew dipping sauce | Vegan-Gluten free

Uppdaterat: 16 mars 2021


Hello my lovelies! Today it's midsummer in Sweden and Asian food isn't something that we eat a day such as this, however we do have an Asian inspired week and I wanted to add one more recipe into the mix how about vegan and gluten free tofu dumplings! They were not only delicious but they went so well with the spring rolls that we made on Monday you can find the recipe here. Have a lovely midsummer everyone and see you next week!


Serves 4-6 people.


What you need for filling:


1 pac choi

3 garlic cloves

4-5 mushrooms

1 onion

1 tbsp sesame oil

2 tbsp soy sauce

2 tsp minced ginger

2 tsp miso white paste

200g fried tofu

(I added some left over carrots too)



Begin with dicing your onion and slicing your mushrooms. (If you don't have a food processor finely dice all of your ingredients and fry them off all at once.)

Heat up a deep pan and add your sesame oil and bring to heat. Next add your onion, tofu, soy sauce and allow to fry for about 5 min. Add the rest of the ingredients and stir to

combine allow the ingredients to get colour and then set aside to cool and get to making

the dough.


What you need for dough:


4 1/2 dl (1.8 cups) rice flour

2 dl (0.8 cups) water



This a very simple dough to make measure out your rice flour and add to a bowl next add your water and stir until it comes together. Now for kneading! Knead until it looks

smooth and allow it to rest in the fridge while we move on to out filling.


We need to add our mixture into a food processor and blend until it looks coarse we don't want it smooth. Next roll out your dough you want the dough around 2mm thick, I used a cake cutter to get circles but you can most likely use a cup for the same result.


To assemble place about 1 tbsp of your filling at the centre of your dough then fold it over and pinch the ends together all along the end of the dough, it might be fiddly but practice gets you a long way.


Now for cooking you can either fry them off in a pan which means frying them on either side a couple of times, use oil. Then to make sure the dough gets properly cooked place a lid on and allow to steam for about 3 minutes. I prefer mine steamed and I use a metal vegetable steamer to get that result. Simple add enough water to not have it overflowing your steamer you want it just underneath. Place your dumplings on the steamer before lowering it into your pot once it's started to boil, bring it to medium high heat and place your steamer in and pop the lid on. Allow to steam for 10-15 minutes. Serve it with a dipping sauce, I enjoyed mine with a cashew butter sauce.


Cashew butter sauce for dipping


What you need:


4 tbsp cashew butter

4 tbsp soy sauce

2 tbsp rice vinegar

2 tbsp maple syrup

2 tsp minced ginger



Begin with mincing the ginger once that's done combine the remaining ingredients and stir until it's combined. If it appears thick you can warm it up sightly as it would soften the

cashew butter a bit.

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