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Dumplings with Rendang . They were very delicious buttt… best not done on a bu…

2 min read

Dumplings with Rendang
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They were very delicious buttt… best not done on a busy day 🤣
Note on video: this one had too much filling and I didn’t add the rendang for variation.
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Broth:
🍺 1 cup water
🍺 1//2 tbsp soya sauce
🍺 1/4 block broth block
🍺 1 gr agar agar powder (or as stated in packaging)

Boil ingredients while stirring, then pour in a shallow pan and allow to cool and firm. once it has firmed, slice in small cubes.

Wrapper
🌮 200 g flour
🌮 2 tsp olive oil
🌮 3/4 cup hot water

Mix all ingredients and work on dough until soft. Cover with a cloth and rest for 1 hour.

Filling
🥟 1/2 cup silk tofu
🥟 1/2 cup chopped mushrooms
🥟 1/4 cup grated carrots
🥟 1/4 cup grated/chopped bok choy
🥟 3 green onion, chopped thin
🥟 1 inch ginger, grated
🥟 1 clove garlic, grated
🥟 1 tbsp sesame seeds
🥟 1/2 tbsp olive oil
🥟 1 tsp soya sauce
🥟 1/2 tsp sugar
🥟 1/2 tsp salt
🥟 1/4 tsp pepper
🍘 optional: shredded rendang

1. Mash and combine all 🥟 filling ingredients + 1/2 of the cubed firmed agar blocks.
2. Divide the dough in 3 equal pieces – each piece will be divided into 7 (each weighing about 14-15 gr). While working on one batch, keep the rest of the dough in a covered bowl so it doesn’t dry up.
3. Roll each piece into a disk on a well-floured surface; ensure that the edges are thin. Place appx 1 tbsp of filling, 1 agar block, and shredded rendang (optional) in the middle of the disk and seal. If you accidentally wet the edges of the dough -> it can’t be sealed, coat with some flour.
4. Line a steamer with baking paper and steam for 10 minutes.
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