Vegan Dumplings with Eggplant and Smoked Tofu

Ingredients

• Wheat Flour 10 oz
• Vegetable Oil 2 spoons
• Boiling water 10 fl oz
• Eggplants 1 piece
• Green Peas 5 oz
• Herbed Tofu 5 oz
• Dried Chamomile to taste
• Dried Rosemary to taste
• Salt to taste
• Ground Black Pepper to taste
• Tahini to taste
• Soy Sauce to taste

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

Sift the flour into a bowl, then add salt and oil.

Step 3

Slowly pour in the boiling water while stirring the dough with a spatula.

Step 4

Knead the dough until it is elastic and does not stick to your hands. If it is still sticky, add a little more flour. Shape the dough into a ball, cover it with plastic wrap or a lid, and let it rest for 30 minutes to an hour.

Step 5

Dice the eggplants into small cubes and sauté them with spices in a small amount of vegetable oil.

Step 6

Add finely chopped (or crumbled) tofu and peas (if frozen, thaw them first). Season with salt and pepper.

Step 7

On a floured surface, roll out the dough into a thin sheet.

Step 8

Cut out circles using a glass, place a teaspoon of filling in the center of each, and fold the dumplings. If you are making dumplings to store, as they are ready, lay them on a cutting board and place them in the freezer. Once they are firm, transfer them to a bag and store them in the freezer.

Step 9

If boiling the dumplings immediately, add them to boiling water for 5 minutes. There is no need to salt the water.

Step 10

Serve with tahini or soy sauce.