Tofu AND seitan dumplings?! A little out there, we know. Mixing the two kings of the vegan protein world into tight little packages of perfection is one of the best culinary discoveries. Add in some sautéed, minced bell peppers, white onion, tons of garlic, and scallions and you've got something truly transcendent. Make as many as your heart desires because you will never regret having made too many dumplings.
Roasted Tofu and Grilled Seitan Dumplings [Vegan]
For the Dumpling Dough:
- 1 cup all-purpose flour
- 1 cup rice flour
- 2 tablespoons black sesame seeds
- 1 teaspoon xanthan gum (optional, helps things coagulate)
- 2 teaspoons sea salt
- 1 cup warm water
For Cooking the Dumplings:
- Sesame oil, for frying
- Vegetable broth, for steaming
For the Filling:
- Bell peppers, minced
- Onion, chopped
- Garlic, minced
- Scallions, chopped
For the Sauce:
- Sesame oil
- Agave nectar
- Soy sauce
- Rice vinegar
- Sauté the filling ingredients until the vegetables are tender and the tofu and seitan are warmed through. Set aside.
- Mix all dough ingredients together in a big bowl and add the water. The dough's going to be sticky, but that's good. When you're ready to roll it out, heavily flour a board and get to it. You'll want a side dish of flour for periodic sprinkling, but it's important to keep it sticky to seal the edges.
- Cut out some circles (about 4 inches in diameter), stuff them up with a tablespoon of filling, seal the edges with a bit of water, and set them aside. A bit of time in the refrigerator before cooking helps the texture, if you have time.
- Pan fry the dumplings in a bit of sesame oil for a few minutes until browned on one side. At that point flip them over, hit the pan with 1/4 cup of the broth, and cover for about 5 minutes of steam time. Serve immediately, or keep under foil in a warm oven until you're ready.
- To make the sauce, combine all the ingredients together and stir. Go heavier on the vinegar and soy with approximately equal portions of the others.