2 ½ cups organic, unbleached all-purpose flour
½ tsp sea or Himalayan salt
⅔ cup hot water
Cornstarch for dusting
1 tbsp sesame oil
3 cloves garlic, chopped in ½
1-inch fresh ginger, chopped in ½
½ yellow onion, roughly chopped
2 medium carrots, chopped into thirds
2 cups brown cremini mushrooms, roughly chopped
½ leek, roughly chopped
⅓ small green cabbage, roughly chopped
2 tbsp Naked Coconuts Soy-Free Sauce
1 tbsp rice vinegar
1 tbsp Sriracha
A pinch of salt and pepper
1 tbsp Naked Coconuts Refined Coconut Oil (for cooking)
3 tbsp Naked Coconuts Soy-Free Sauce
2 tbsp rice vinegar
1.5 tbsp maple syrup
1 tsp sesame oil
1 tbsp Sriracha
1 tbsp sesame seeds
1 stalk green onion, chopped
- In a large bowl, mix flour and salt. Add the water and stir well until combined.
- Transfer to a clean countertop and knead the dough for about 4 minutes until your dough is smooth and soft. Place in a Tupperware container, seal, and let it rest in the fridge for 30-45 minutes.
- Divide the dough into two. Add a bit of cornstarch to your countertop or working surface and using a rolling pin, roll out the dough until it’s 1/14th of an inch thick (2mm).
- Cut out circles using a water glass that is 4 inches in diameter. Remove the trim. Set aside the circles on a dusted surface. Roll the trim into a ball, roll it out, cut out more circles, and repeat until all the dough is gone.
- To prepare the filling, start by taking out a food processor. Add the leek, garlic, onion, and ginger set to pulse until everything is finely chopped, but not puréed. Set aside in a bowl. Repeat this step for the cabbage, carrot, and mushrooms, setting aside each in a separate bowl.
- Heat a large frying pan over medium heat. Add sesame oil. Once hot (but not smoking), add the garlic/onion mixture and sautée for 2-3 minutes or until soft.
- Add the rest of the vegetables except for the cabbage and sauté for another 4 minutes. Add the cabbage and sautée for another 2-3 minutes.
- Add in the soy-free sauce, rice vinegar, salt, pepper, and Sriracha and stir to combine. Taste, and add more of any seasoning as needed. Set aside to cool a bit.
- To make the dumplings, add 1 tbsp of filling to the center of one of the wrappers. Brush the edges with water, fold the wrapper in half over and filling, pinch the edges so the filling is contained. This part takes skill, and however your dumplings turn out looking is perfectly fine! Ensure you don’t stack your dumplings as you make them, or they’ll stick together! Spread them out on a cornstarch dusted surface.
- Heat a separate non-stick frying pan over medium heat. Add coconut oil and let it melt. Once melted and hot, add 6-8 dumplings to the pan at a time, cooking for 3-5 minutes a side before flipping and cooking for another 3-5 mins. Each side should be nicely browned.
- Add ⅛ cup of water, cover with a lid and let them steam until the water has evaporated. Repeat for the rest of the dumplings. Add more oil after the first batch, as needed.
- Whisk all the dipping sauce ingredients together in a small bowl.
- Sprinkle dumplings with sesame seeds and chopped green onion and enjoy!