By Alton Brown (Food Network)
Link to Vegetarian Steamed Dumplings recipe.
GV comments: I have adapted this one significantly, but I wanted to link to the original because of his video and the detail of his method. (His steamer solution is brilliant!) The mix of aromatics and liquids (soy sauce, hoisin sauce, sesame oil) is divine, so I don't change that part of the recipe. Here are the changes I make, for you to consider.
- No egg: I don't use the egg in the filling. It works well; the filling doesn't go all over the place without it.
- Less salt: I decrease the salt to 1/4 teaspoon.
- No tofu: I don't use much tofu, because my husband doesn't like it. I use an additional cup of vegetables (like finely chopped broccoli slaw, finely chopped celery, chopped bean sprouts, etc).
- Vegan wrappers: My grocery store carries a vegan brand of won ton wrappers: Twin Dragon brand.
- I make spring rolls out of this recipe (fold or roll the filling in your preferred manner or according to package directions) then bake them: I brush or spray the rolls with oil and place them on a sheet pan (with or without parchment paper). I bake them at 400 degrees for 12 minutes, then flip them over and bake another 7 or 8 minutes until golden.
Timing: Around an hour, but some of that is cooking time
Nutrition: Mostly whole-food unprocessed. The wrappers use refined flour, and the sesame oil and hoisin sauce are not whole-food. Otherwise there are a lot of nutritious ingredients here.