Claudia's Vegan Matcha Dumplings
We're so excited to feature these homemade savoury vegan matcha dumplings by Claudia! Based out of New Zealand, Claudia shares her passion for vegan foods through her Instagram platform and blog. The rich umami flavour from the sesame oil and soy sauce pair perfectly with matcha to make this recipe extra savoury. Double your batch and freeze the extra dumplings for dinner later in the week!
Scroll down for Claudia's Vegan Matcha Dumpling recipe and write up!
Matcha is such a versatile product which can be incorporated into both savoury and sweet meals. I want to show you all how you can add matcha into just about anything! Introducing these Vegan Matcha Dumplings for one!
Alongside the added health benefits, the matcha adds a lovely depth to the dumplings. Making your own dumplings is a fun project - from the skins to the fillings! These dumplings taste so deliciously savoury that you'll want to make another batch. Make these either with your family (or alone), but dancing around your kitchen (like me) grooving to music is mandatory! :)
Feel free to double or triple the recipe for a larger quantity.
Yields: ~10 dumplings
Note: Creator is from New Zealand and all measurements are metric.
Matcha Dumpling Skins:
- 70 grams white flour
- 1/2 tsp. Soar Organics matcha powder
- 1/4 tsp. salt
- 42.5 mL warm water
- 70 grams leeks, finely chopped
- 80 grams mushrooms, finely chopped
- 60 grams spring onion, finely chopped
- 40 grams tofu, cubed
- 1 small knob of ginger, minced
- 1 garlic clove, minced
- 30 grams roasted cashews, roughly chopped
- 1 tbsp. sesame oil
- 1-1/2 tbsp. soy sauce
- 1 tbsp. corn starch
- 2 tbsp. water
- To make the dumpling skins mix the dry ingredients together: flour, matcha and salt.
- Add the warm water and knead by hand for five minutes until smooth.
- Shape the dough into a ball and place into a small bowl and cover. Leave for 1 hour and 30 minutes.
- While you are waiting for the dough prepare your other ingredients: leeks, mushrooms, spring onion, tofu, ginger and garlic.
- Heat a pan with the sesame oil. Once warm, add the spring onion, ginger and garlic.
- When fragrant, add the mushrooms, leek, tofu and soy sauce. Cook until the leek and mushrooms have wilted and are cooked!
- Roughly chop the roasted cashews and add into the mixture.
- Return to the dumpling mixture in the bowl. It should be soft, but firm.
- Make a hole in the middle of the mixture in the bowl and shape into a donut shape.
- Cut the shape so it is now a line (no longer a donut).
- Cut the dough evenly into 10 pieces, they should be circle like.
- Dust the dumpling pieces with flour and roll each piece one at a time. Use your left hand to move the dumpling skin and your right hand to roll the dumpling. It shouldn't be thin enough to see through it, but it also shouldn't be too thick.
- Continue for the rest of the dumplings.
- Once finished, mix the cornstarch and water in a small bowl. The will help bind the dumplings together so they don't fall apart.
- Spoon some of the cornstarch mixture onto each dumpling and run it around the outside of the dumpling skin seal and seal them together.
- To create the braided look (as shown above), fold in the corners.
- To cook, boil water in a pot and add in the dumplings. Once cooked they will rise to the top. Serve immediately.
- You can also freeze the uncooked ones for later.