
Day 110.
Today I’m making vegan Thai-style dumplings. My sister asked about a vegetarian version of one of her favorite Thai dumplings recipes. The pork was an easy swap, but the fish sauce I had to look up. Hopefully she’ll like them, and so will you. I love dumplings so I’m sure they’ll be a hit in our house.
Vegan Thai-Style Dumplings
Adapted from Thai-Style Dumplings.
Ingredients
1/4 C minced scallion
1 pound ground “beef” or 1 package seitan, chopped
2 tsp. minced peeled fresh gingerroot
1 bell pepper, minced (about 1/2 C)
2/3 C minced cabbage
1 garlic clove, minced
1/4 tsp. Oriental sesame oil
1 1/2 Tbsp. soy sauce
2 Tbsp. finely chopped fresh coriander
1 large “egg,” replacement beaten lightly
cornstarch for dusting the baking sheet
3 Tbsp. fresh lime juice
1 Tbsp. white-wine vinegar
1 tsp. sugar, or to taste
2 tsp. minced peeled fresh gingerroot
1 Tbsp. shredded fresh mint leaves
1 Tbsp. finely chopped fresh coriander
2 tablespoons vegetable oil
coriander sprigs for garnish
1 1/3 C water
2/3 C soy sauce
Six 1½ inch pieces kelp
1 sun dried tomato (dry, not oil marinated)