Grace's Better Belly Dumplings

The secret to making vegan soup dumplings? Agar powder. The secret to making vegan soup dumplings that taste amazing? Better Belly Broth, of course!

 Ingredients

Stuffing:

1 block medium firm tofu

Half a large head of Napa cabbage, minced

1/2 large onion, minced

1 large carrot, shredded

1/2 pound crimini mushrooms, minced

1/4 cup soy sauce

1 Tbsp sesame oil

Salt and white pepper to taste 

Jelly:

1 pack Better Belly Broth

2 cups water

2 tsp agar agar powder

Dough:

3 cups flour 

1 cup water

 **You can replace the flour 1:1 with the gluten free flour blend of your choice. I don’t have a mix but I tried it with 2 parts rice flour to 1 part tapioca flour and the consistency was similar. 

Method

1. Mix the dough ingredients and knead into a ball until smooth and firm, let sit covered while you make the stuffing. 
2. Bring 2 cups water to a boil, add Broth packet and stir until combined. Remove broth from the fire, mix in the agar agar, and refrigerate until mixture turns into a jelly consistency. 
3. Mix all the stuffing ingredients evenly and let marinate while you prepare the dough.
4. Cut the dough into quarters and leave covered while you’re working so it doesn’t dry out. 
5. Roll out one quarter at a time into a long snake about the width of a quarter coin, then cut into half inch slices. 
6. Roll out eat skin individually from the inside out, leaving the middle slightly thicker than the outside. Use plenty of flour so the dough doesn’t stick. 
7. Stuff your skins with a spoonful of stuffing + half a spoonful of the jelly, fold in half, and pinch the sides together to close. Repeat 75 times until the stuffing is gone.

To cook: bring a pot of water to boil and reduce heat to medium. Place dumpling steamer on top of the pot and add desired amount of dumplings and bring back to boil. Add half a cup of cold water, and bring to boil again. Repeat with one more half cup of cold water then remove from heat and serve with dark Chinese vinegar.

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