TAIWANESE "SKIRTED" DUMPLINGS!! 🥟🥟(GUOTIE 鍋貼 ) VEGAN

dumpling wrappers

🥗Healthier: whole wheat wrappers

💰Cheaper: wonton wrappers

Whole wheat wrappers add fiber while wonton wrappers are often more affordable.

shiitake mushrooms

🥗Healthier: portobello mushrooms

💰Cheaper: button mushrooms

Portobello mushrooms offer a similar texture, while button mushrooms are usually less expensive.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier fat choice, while canola oil is often cheaper.

Crumbled 1 cup of extra firm tofu and placed a napkin on top to dry it out.

Added 1/3 cup of roasted seaweed to the tofu.

Added 1/2 cup of finely chopped scallions to the mixture.

Stirred in 1 teaspoon of vegan pork bouillon powder, some cornstarch, minced garlic, 1 tablespoon of sesame oil, a dash of salt, and white pepper.

Added 1.5 tablespoons of flour to the mixture and then added 1/2 cup of water to form a paste, ensuring there were no lumps.

Used store-bought dumpling wrappers and wet the outsides before adding about 1 tablespoon of filling.

Shaped the dumpling into a rectangular shape by joining the middle and pushing the sides in to create angles.

Heated 2 to 3 tablespoons of oil in a non-stick skillet over medium heat and arranged the dumplings in rows.

Fried the dumplings for 2 to 3 minutes until they had some color.

Poured in the flour-water mixture to cook the tops of the dumplings and covered them.

Cooked for about 5 minutes until the dough turned translucent, then continued cooking for 8 to 10 minutes until the bottoms were golden brown.

Flipped the dumplings over after draining any excess oil and presented them in a circle for a pretty presentation.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens