We always get a hankering for our daddy chef's Oriental Shumai. It's one of our favorite comfort foods. Little Girl and I can no longer have anything with gluten anymore, and not only that, but our favorite umami has to be dispensed with as well because we have found that we're not reacting well to soy sauce. Even soy sauce that is wheat-free. So our favorite comfort food is no longer. Bummer. But wait....
In order to make the girls happy, the Chef gets to work. Using the basic dough recipe for Asian Dumplings in Crystal DuBoyce's Easy Gourmet for Gluten Free Vegans cookbook, he starts off first with the wrappers. Taking care of that part, he sets to work next making a simple vegetable filling of Nappa cabbage, carrots, green onions, onions, cilantro, and garlic, all chopped very fine. He sautes this in a little sesame oil and adds a dash of salt until it's soft and wilted. Drain off the excess liquid before stuffing the wrappers. That's what happens next.
Once the dumplings are made, a little bit of pure sesame oil is added to a clean pan and heated over medium-high. The dumplings are browned off on each side. About a quarter cup of water is added to the dumplings and then quickly covered to steam them. After a moment, the dumplings are placed in a serving dish.
Don't be afraid to get creative in the kitchen! Plant foods are the basis for good, healthy vegan meals providing a vast assortment for the palate. We never need be bored with our food! Have fun and experiment.