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  3. Vegan Steamed Dumplings

Vegan Steamed Dumplings

Ȑ
Difficulty
Medium
ȑ
Time
110 min
&
Author
lorem ipsum

Ingredients

Servings: 4
Makes: 24

125 g beetroot
60 ml beetroot juice
70 g water
220 g plain flour


130 g carrot
80 g water
60 ml carrot juice
70 g water
220 g plain flour


120 g white cabbage
120 g shiitake mushrooms
40 g cashew nuts
35 g spring onion
20 g fresh ginger
1 unit garlic clove
1.5 Tbsp. soy sauce
1 Tbsp. sesame oil
0.5 unit red chilli
0.5 Tbsp. cornflour
30 g carrot puree
  beetroot puree
  salt
  white pepper


2 Tbsp. soy sauce
1 Tbsp. sesame oil
1 Tbsp. white rice vinegar
1 Tbsp. maple syrup
2 Tbsp. water
1 unit garlic clove
1 tsp. sesame seeds


1000 g water


Instructions

STEP 1/7

Lift the Cooking Chef head and fit the heat shield

Fit the Dough tool to the machine

STEP 2/7

Assemble the Food Processor attachment to the machine

Fit the knife blade to the Food Processor bowl

Add the first item of Ingredients 1 (cooked beetroot) into the Food Processor bowl

Attach the lid and ensure it is locked into place

Pulse until puree

Sieve the beetroot puree into a medium bowl

Reserve the juice and the puree

Attach the Cooking Chef bowl to the machine

Add the remaining Ingredients 1 (reserved beetroot juice, hot water, flour) into the Cooking Chef bowl, fit the splash guard

Mix on speed 1-2 for 2 minutes until the mixture comes together

Add a tablespoon of water if the dough is too dry

The dough should not be sticky

Transfer the pink dough to a small bowl, cover with kitchen towel and let rest for 40 minutes

STEP 3/7

Retrieve, clean the Food Processor bowl

Assemble the Food Processor attachment to the machine

Fit the fine grating disc, attach the lid and ensure it is locked into place

Grate the first item of Ingredients 2 (carrot) into the Food Processor bowl

Remove the fine grating disc

Fit the knife blade to the Food Processor bowl

Add the second item of Ingredients 2 (water) into the Food Processor bowl

Attach the lid and ensure it is locked into place

Pulse until puree

Sieve the carrot puree into a clean medium bowl, reserve the juice

Attach the Cooking Chef bowl to the machine

Fit the Dough tool

Add the remaining Ingredients 2 (reserved carrot juice, hot water, flour) into the Cooking Chef bowl, fit the splash guard

Mix on speed 1-2 for 2 minutes until the mixture comes together

Add a tablespoon of water if the dough is too dry

The dough should not be sticky

Transfer the pink dough to a small bowl, cover with kitchen towel and let rest for 40 minutes

STEP 4/7

Retrieve, clean the Food Processor bowl

Assemble the Food Processor attachment to the machine

Fit the knife blade to the Food Processor bowl

Add the first 3 items of Ingredients 3 (cabbage, mushrooms, nuts) into the Food Processor bowl

Attach the lid and ensure it is locked into place

Pulse until roughly chopped

Add the remaining Ingredients 3 (spring onions, ginger, garlic, chilli, soy sauce, sesame oil, cornflour, reserved carrot and beetroot puree) into the Food Processor bowl

Attach the lid and ensure it is locked into place

Pulse until finely chop, be careful not to over process

Scrape down the side of the bowl with a spatula

Pulse again if needed

Transfer the mixture into a small mixing bowl

Season with salt and pepper and set aside

STEP 5/7

Add Ingredients 4 (soy sauce, sesame oil, rice vinegar, maple syrup, water, garlic, sesame seeds) into a small bowl

Stir until combined and set aside

STEP 6/7

Attach the lasagne roller attachment to the machine

Set the adjustable knob to number ‘0’, then flatten the dough to approximately 1 cm thick

Sprinkle some flour between the rollers

Start the machine on speed 1 and carefully guide the dough through the rollers, repeating until you get a smooth dough

Adjust the knob from ‘0’ to ‘5’, each time you feed the dough through the attachment, adding more flour to the dough each time

Once you have rolled the dough to your desired thickness, transfer to a lightly floured work surface

Use an 8 cm round cutter to cut the wrappers and add a spoonful of filling in the centre

Bring the edges to the middle and twist to secure in place

Repeat with the remaining dough wrappers and filling

Retrieve, clean the Cooking Chef bowl

Add Ingredients 5 (water) into the Cooking Chef bowl

Grease the metal steamer basket with a little oil, to help prevent sticking

Transfer the dumplings into the Steaming basket

Place the Steaming basket into the Cooking Chef bowl

Attach the Cooking Chef bowl to the machine, fit the splash guard

Steam at 100 ºC for 8-10 minutes

Or use the Steam preset if applicable

Once cooked, carefully remove the dumplings from the Steaming basket

Transfer to a serving plate

STEP 7/7

Serve with the sesame dipping sauce

  1. Back to homepage
  2. Recipes
  3. Vegan Steamed Dumplings

Vegan Steamed Dumplings

Ȑ
Difficulty
Medium
ȑ
Time
110 min
&
Author
lorem ipsum
Servings:4
Makes:24

Ingredients


125 g beetroot
60 ml beetroot juice
70 g water
220 g plain flour


130 g carrot
80 g water
60 ml carrot juice
70 g water
220 g plain flour


120 g white cabbage
120 g shiitake mushrooms
40 g cashew nuts
35 g spring onion
20 g fresh ginger
1 unit garlic clove
1.5 Tbsp. soy sauce
1 Tbsp. sesame oil
0.5 unit red chilli
0.5 Tbsp. cornflour
30 g carrot puree
  beetroot puree
  salt
  white pepper


2 Tbsp. soy sauce
1 Tbsp. sesame oil
1 Tbsp. white rice vinegar
1 Tbsp. maple syrup
2 Tbsp. water
1 unit garlic clove
1 tsp. sesame seeds


1000 g water

Instructions

STEP 1/7

Lift the Cooking Chef head and fit the heat shield

Fit the Dough tool to the machine

STEP 2/7

Assemble the Food Processor attachment to the machine

Fit the knife blade to the Food Processor bowl

Add the first item of Ingredients 1 (cooked beetroot) into the Food Processor bowl

Attach the lid and ensure it is locked into place

Pulse until puree

Sieve the beetroot puree into a medium bowl

Reserve the juice and the puree

Attach the Cooking Chef bowl to the machine

Add the remaining Ingredients 1 (reserved beetroot juice, hot water, flour) into the Cooking Chef bowl, fit the splash guard

Mix on speed 1-2 for 2 minutes until the mixture comes together

Add a tablespoon of water if the dough is too dry

The dough should not be sticky

Transfer the pink dough to a small bowl, cover with kitchen towel and let rest for 40 minutes

STEP 3/7

Retrieve, clean the Food Processor bowl

Assemble the Food Processor attachment to the machine

Fit the fine grating disc, attach the lid and ensure it is locked into place

Grate the first item of Ingredients 2 (carrot) into the Food Processor bowl

Remove the fine grating disc

Fit the knife blade to the Food Processor bowl

Add the second item of Ingredients 2 (water) into the Food Processor bowl

Attach the lid and ensure it is locked into place

Pulse until puree

Sieve the carrot puree into a clean medium bowl, reserve the juice

Attach the Cooking Chef bowl to the machine

Fit the Dough tool

Add the remaining Ingredients 2 (reserved carrot juice, hot water, flour) into the Cooking Chef bowl, fit the splash guard

Mix on speed 1-2 for 2 minutes until the mixture comes together

Add a tablespoon of water if the dough is too dry

The dough should not be sticky

Transfer the pink dough to a small bowl, cover with kitchen towel and let rest for 40 minutes

STEP 4/7

Retrieve, clean the Food Processor bowl

Assemble the Food Processor attachment to the machine

Fit the knife blade to the Food Processor bowl

Add the first 3 items of Ingredients 3 (cabbage, mushrooms, nuts) into the Food Processor bowl

Attach the lid and ensure it is locked into place

Pulse until roughly chopped

Add the remaining Ingredients 3 (spring onions, ginger, garlic, chilli, soy sauce, sesame oil, cornflour, reserved carrot and beetroot puree) into the Food Processor bowl

Attach the lid and ensure it is locked into place

Pulse until finely chop, be careful not to over process

Scrape down the side of the bowl with a spatula

Pulse again if needed

Transfer the mixture into a small mixing bowl

Season with salt and pepper and set aside

STEP 5/7

Add Ingredients 4 (soy sauce, sesame oil, rice vinegar, maple syrup, water, garlic, sesame seeds) into a small bowl

Stir until combined and set aside

STEP 6/7

Attach the lasagne roller attachment to the machine

Set the adjustable knob to number ‘0’, then flatten the dough to approximately 1 cm thick

Sprinkle some flour between the rollers

Start the machine on speed 1 and carefully guide the dough through the rollers, repeating until you get a smooth dough

Adjust the knob from ‘0’ to ‘5’, each time you feed the dough through the attachment, adding more flour to the dough each time

Once you have rolled the dough to your desired thickness, transfer to a lightly floured work surface

Use an 8 cm round cutter to cut the wrappers and add a spoonful of filling in the centre

Bring the edges to the middle and twist to secure in place

Repeat with the remaining dough wrappers and filling

Retrieve, clean the Cooking Chef bowl

Add Ingredients 5 (water) into the Cooking Chef bowl

Grease the metal steamer basket with a little oil, to help prevent sticking

Transfer the dumplings into the Steaming basket

Place the Steaming basket into the Cooking Chef bowl

Attach the Cooking Chef bowl to the machine, fit the splash guard

Steam at 100 ºC for 8-10 minutes

Or use the Steam preset if applicable

Once cooked, carefully remove the dumplings from the Steaming basket

Transfer to a serving plate

STEP 7/7

Serve with the sesame dipping sauce

Notes