Oriental vegan dumplings

Medium

Ingredients

Chinese spice mix from Hortex 1 package
Flour 0,5 kg
Hot water 1 cup
Salt 1 teaspoon
Broccoli 1 small or 1/2 large
Wide rice noodles 150 g
Chili pepper (with seeds if you like it spicy) 1/2 (with seeds if you like it spicy)
Fresh ginger a thumb-sized piece
Garlic 2 cloves
Light soy sauce 6 tablespoons
Teriyaki sauce 1 tablespoon
Fish sauce 1 tablespoon
Lime juice of half
Sesame oil 1 teaspoon
Cooking oil 2-3 tablespoons
Fresh cilantro 1/2 bunch
Chili pepper 1/2
Lime wedges for serving

Did you know that...?

Pierogi – my love! As I value Asian flavours, I decided to prepare them in an eastern way. If you use a ready-made vegetable mix, some basic sauces and ingredients, you can quickly create a delicious dish. The dough for Chinese dim sum or jiaozi dumplings is no different from our traditional pierogi, so making them does not require any special skills or buying expensive products. Recently, I have been preparing a lot of meat dishes in the kitchen (why? another time), so this time I wanted to make something completely vegan. You can eat these dumplings in a broth made from vegetables or simply warm them up and sprinkle with soy sauce. My meat-loving husband devoured them until his ears wobbled. Delicious!

Preparation

Step 1

We need: a pan, a large pot, a sieve for draining the pasta.

Steam or boil the broccoli until it is very soft (almost mushy). Heat the oil in a pan and add the vegetable mix. When it is ready, add the broccoli, grated ginger, minced or chopped garlic and finely chopped chili pepper, and heat for a while longer. On the pan, mash the vegetables with a spoon until they are small, and then season with lime juice, soy sauce, fish sauce and teriyaki.

Step 2

Prepare the pasta according to the instructions on the packaging. After cooling, chop it up and add it to the vegetables. Mix it all together and set it aside. Use the listed ingredients to knead an elastic pierogi dough, roll it out a bit thicker than average pierogi dough, and cut out circles.

Step 3

Fill each one with the filling, and seal it using the traditional method. Place them on a board dusted with flour and cook them in batches in salted boiling water. Note – these pierogi do not sink and then float up, so simply boil them for 5-6 minutes.