Thursday, 14 May 2015

Moosewood Tofu Vegan Dumplings in Garlic/Miso Broth (vegan with gluten-free options)

Rocket & Roses Kitchen Play List:

Audioslave ~ Bring Em Back Alive
Tina Dico ~ Private Party
Airbourne ~ Rattle Your Bones
Dead Sara ~ Some Have It Bad
Paulo Nutini ~ Scream (Funk My Life Up)
Nerina Pallot ~ Alien
The Virginmarys ~ Bang Bang Bang
Debussy@ Reverie L 68
Julia Macinally ~ Sallianne
INXS ~ Listen Like Thieves
Bizet: Bel Officier (Carmen, le remendado la dancer)
Beth Hart ~ Better Man
Crowded House ~ When You Come
Halestorm ~ Don't Know How To Stop

I love a bargain and I have to say the recipe book that I found these recipes in was certainly that...1p! Yep! The book is quite ravaged and well used but a quick tidy up of the cover and pages and it was good to go. The cookbook in question is Moosewood Restaurant Low-Fat Favourites. As a vegan/veggie cookbook junkie I have been aware of their abundance of  mostly veggie recipe based cookbooks. But I've always selected veggie/vegan cookbooks over theirs when buying a fresh and new book for my collection. I have to say that I may have been unwise in this because the recipes I found between the covers of this book have been plentiful. This is the first I've actually made from the long list I have written down for testing. 

I chose this one because it fitted the food style I am testing right now. Japanese or Chinese dumplings are intriguing to me. Now don't be daunted by the list of ingredients...every one is worth it and it's not really a rocket scientist recipe. Once you get started its quickly put together and when sat back at my dining table with the filling and wrappers I found myself reaching a Zen moment as I stuffed and rolled the dumplings together. My first experiences were not so calming! Believe me but perseverance is the key to these little beauties and one day you will find yourself sitting at your counter or table happily spooning in filling and playing with new shapes. Honestly...I promise. 

The Garlic/Miso Broth was suggested as a complementary dish to go with the dumplings and I was very interested with the cooking method. Quickly roasting garlic cloves and then blending with miso (I used white miso this time) and water and then heated up with low-sodium veggie stock...beautifully simple. I knew I had to try it and I wasn't feeling the dumpling dip love the day I made them. So a good, healing and nourishing broth seemed the way to go...

I made one adaption and that was the amount of shitakes used. I used 2 caps which is far less than the recipe asks for. But that is simply my issue with mushroom but you folks who love those darn fungi will just devour the correct amount I'm sure. I wanted a hint of the taste but not the texture. I used the dumpling cooking method of steaming for 10 minutes this time so I can warn you they will stick together and to the steamer tray which was an interesting moment. But next time I will try cooking them directly in the Garlic/Miso Broth. Also the amount of garlic I used was much less but this was because I read the recipe as 1 head of garlic and quickly grabbed a bulb and got peeling. However when I re-read the recipe later I see that Moosewood suggested 20 cloves. I only used 8...that was plenty for today but I will try it with the correct amount next time. Yep I am a garlic lover...

The results...well hell...they were so good. The dumplings were packed with flavours and textures and they were tender and still a little chewy which is just how I like them. The Broth was everything a good miso broth should be. So good that I would just sit and sip it as a hot beverage. The dumplings and broth combined with a scattering of a few fresh veggies made for a great lunch. Not wanting to repeat myself but the words nourishing and healing come back to my mind. 

And finally...the dumpling wrappers were made with wheat flour this time. Believe me when I say I wasn't overly happy with this and I found them dense and filling because of this fact. But I am still experimenting with vegan and gluten-free wonton/dumpling wrapper recipes and when I finally find one or create one that actually works...I will be shouting it out from the blog tops! I look forward to that if you have a recipe you would like me to test...hit my email

Tomorrow I am taking a break for a week as I am heading out for a holiday with My Love and our good pal Ann. We are hoping to relax, breathe and heal the soul for a while. Something all three of us need badly. We are road-tripping down to the coast and I don't care if it rains the entire time...its a holiday for which I am extremely grateful. 

Moosewood Tofu Vegan Dumplings in Garlic/Miso Broth (vegan with gluten-free options)

Moosewood Garlic/Miso Broth              Makes 6 cups
(Recipe from Moosewood Restaurant Low-Fat Favourite Cookbook)

1 large whole head of garlic (approx 20 cloves) see note above
1/4 cup miso (use miso of your choice)
3 cups of filtered water
3 cups of low-sodium veggie stock 

Pre-heat your oven to 200'C/400'F/GM6. Peel the garlic cloves and place onto a baking sheet. Bake in the oven for 15 minutes. Your garlic cloves need to be golden brown not dark brown.

Place the baked garlic cloves in a blender with the miso and water and blend until smooth. Add this to a med sized saucepan with the veggie stock and gently heat through when ready to serve. Never allow it to boil. 

Moosewood Tofu Vegan Dumplings     Makes 48
(Recipe from Moosewood Restaurant Low-Fat Favourites)

1oz dried shitake mushrooms (I used 2 caps)
2 cups boiling water
6 garlic cloves, micro-grated
1 tbsp fresh ginger root, micro-grated
1 tsp ground anise
1 cup peeled and grated carrots
2 cups fresh mushrooms, minced (I used Enoki)
1 cup Chinese cabbage, minced
1 tsp rapeseed/canola oil
4oz pressed tofu, crumbled
3 tbsp soy sauce/tamari or Braggs
2 spring onions, minced
1 tbsp Hoisin sauce (optional)
1 tsp chilli paste

1 packet of wonton or dumpling wrappers (GF if able)

Place the shitake mushrooms in a bowl and cover with the boiling water for at least 20 minutes. When the mushrooms have softened, drain them and finely mince the caps. You can save the strained water and use as a stock if you wish. 

Put the shitakes, garlic, ginger, anise, carrots, fresh mushrooms, cabbage and oil. Cover and cook for 5 minutes. Stirring frequently. Place the tofu, Hoisin sauce, chilli paste, spring onions and soy/tamari or Braggs and stir very well to evenly distribute the sauces in the tofu crumbs. Add this to the saucepan and stir in. Cook for a further 3 minutes and then remove from the heat. Set to one side. 

Set up your dumpling rolling station as follows. Small chopping board in front of you. Large baking sheet to one side and the saucepan with the stuffing on a trivet to the right. Small bowl of water and a smaller bowl of brown rice flour. And here goes....take one wrapper and using your finger, brush water around the outside edge of the wrapper. Place a heaped tsp of stuffing in the centre of the wrapper and then quickly bring the edges together. I played around and ended up with fours shapes. But the basic and most quickly done is simply bringing the two edges together and press them to seal, leaving you with half moon shaped dumplings. If this is your first time...I would go with that shape. Place the shaped dumplings onto the baking sheet but do not allow them to touch and when all are done cover with cling film and place into your fridge until ready to cook. You can freeze some very easily at this stage. Line a box with baking parchment and place a layer of dumplings (not touching) into the bottom. Repeat this until your box is full and then freeze and they will stay good for at least 4 months. 

Cook the dumplings in one of the following ways: 

Gently simmer the dumplings in water or broth for 5 minutes. 

Saute them in a skillet prepared with 1/2 tsp of oil for 2 minutes on each side. Pour in 1/4 cup of water, cover, and steam for 4 minutes. 

Steam the dumplings in a steamer basket or sieve over boiling water for 7 to 10 minutes. 

Gently heat the Garlic/Miso Broth and place 5 of the dumplings in a bowl and then pour over a ladle of the broth. Scatter over a few fresh veggies of your choice and serve while its still hot. 

Although the dumplings are also good served at room temperature with the following sauce:

2 tbsp soy sauce/tamari/Braggs 
2 tsps rice wine vinegar
1 minced spring onion      Simply whisk together folks


Thanks for stopping by and I hope you have a splendid week and I will be back with your all soon....right time to pack and hit the road. 


NB: These recipes are not my own and therefore I take no credit for them whatsoever. They are the hard work and creation of the folks of The Moosewood Collective and theirs alone. I thank them for sharing such great recipes...~R~