Vegan Thai Dumplings Recipe: Healthy Veggie Bags

Preparing the Filling:

1. Start by placing the colorful mixed vegetables in a large bowl, creating a vibrant base for your filling.

   

2. Sprinkle in the cornstarch, soy sauce, salt, and pepper. Mix everything thoroughly until the veggies are well-coated with the seasonings. Set aside while you prepare the dough.

   

Making the Dough:

1. In a mixing bowl, combine the rice flour and tapioca starch to form the dry base for your dumpling wrappers.

   

2. Gradually pour in the hot water while stirring continuously to create a soft, sticky dough. This step helps activate the starches and gives the dough its pliable texture.

   

3. Once the dough has cooled slightly, knead it by hand until smooth and elastic. Dust your hands and the surface with tapioca starch to prevent sticking.

   

4. Continue kneading until the dough achieves a soft, stretchy consistency. It should feel smooth to the touch.

   

5. Dust your work surface with tapioca starch and divide the dough into 10–15 g pieces. This ensures evenly sized dumplings.

   

6. Take each piece, roll it into a smooth ball, and flatten it into a thin, even circle to prepare for wrapping.

   

Wrapping the Dumplings:

1. Place a spoonful of the prepared vegetable filling in the center of each dough circle. Be careful not to overfill.

   

2. Gently bring the edges of the dough together above the filling, pinching or pleating to form a neat 'bag' shape. Take your time to secure the edges.

   

Steaming:

1. Lightly oil your steamer tray or container to prevent the dumplings from sticking.

   

2. Arrange the dumplings on the tray, ensuring enough space between them to avoid sticking during cooking.

   

3. Steam the dumplings over medium heat for 15–20 minutes. You'll know they're ready when the dough becomes translucent.

   

4. Once steamed, brush the dumplings with a little oil for a glossy finish and enhanced flavor.

   

5. Serve the dumplings warm with my 3-Minute Dumpling Sauce. Enjoy!