Warm Vegan Dumpling Stew with Soy Milk Base
Warm Vegan Dumpling Stew with Soy Milk Base
A Nutritious Vegan Dumpling Stew Featuring Jeongssipdum Soy Milk
Experience a unique vegan dumpling stew made with Jeongssipdum’s ‘Vegemil’ Rich Soy Milk, perfect for those with lactose intolerance. This gluten-free recipe harmonizes the creamy texture of soy milk with flavorful, vegetable-filled dumplings. It’s a satisfying and healthy meal option.
Dumpling Filling Ingredients- 500ml Jeongssipdum Rich Soy Milk
- 1/4 block Tofu (approx. 75g)
- 1/6 Carrot (approx. 20g)
- 1/4 Onion (approx. 30g)
- 1 Shiitake Mushroom (approx. 15g)
- 5 blanched Korean Coltsfoot leaves
Dumpling Filling Seasoning- 1 Tbsp chopped Green Onion
- 1 Tbsp minced Garlic
- 2 Tbsp Glutinous Rice Flour
- 1/2 tsp Salt
- 1 tsp Gochugaru (Korean chili powder)
- 1/2 tsp toasted Sesame Seeds
- 1 Tbsp Soy Sauce
- 1 Tbsp Perilla Oil
- 1/4 tsp Black Pepper
- 1 Tbsp chopped Green Onion
- 1 Tbsp minced Garlic
- 2 Tbsp Glutinous Rice Flour
- 1/2 tsp Salt
- 1 tsp Gochugaru (Korean chili powder)
- 1/2 tsp toasted Sesame Seeds
- 1 Tbsp Soy Sauce
- 1 Tbsp Perilla Oil
- 1/4 tsp Black Pepper
Cooking Instructions
Step 1
Prepare the dumpling filling ingredients. Finely mince the onion, carrot, and shiitake mushroom. Ensuring a fine texture is key for the best bite.
Step 2
Drain the tofu thoroughly using paper towels or a cheesecloth. Excess moisture can make the filling soggy. Once drained, mash the tofu finely with a fork or your hands.
Step 3
Place the mashed tofu in a dry non-stick pan over low heat. Cook until the moisture evaporates. This step firms up the filling and adds a nutty flavor. Stir continuously with a spatula.
Step 4
Once the tofu has lost most of its moisture, add the minced onion, carrot, and shiitake mushroom to the pan. Continue cooking until their moisture also evaporates. Then, add all the seasoning ingredients (chopped green onion, minced garlic, glutinous rice flour, salt, gochugaru, toasted sesame seeds, soy sauce, perilla oil, black pepper) and mix well to season the filling. The glutinous rice flour helps bind the filling together.
Step 5
Prepare the blanched Korean Coltsfoot leaves. Lay a leaf flat, place a portion of the filling in the center, and carefully wrap the leaf around the filling to form a dumpling shape, ensuring the leaf doesn’t tear.
Step 6
Carefully transfer the formed coltsfoot leaf dumplings to a serving dish, ensuring they maintain their shape.
Step 7
Now, let’s prepare the soy milk base for the stew. Pour 500ml of Jeongssipdum Rich Soy Milk into a pot and bring it to a simmer over medium heat. Keep an eye on it to prevent it from boiling over.
Step 8
Once the soy milk begins to simmer, mix the 2 Tbsp of glutinous rice flour with a small amount of the warm soy milk to create a smooth paste. Gradually add this paste to the simmering soy milk, stirring constantly until you achieve your desired creamy consistency. A smooth, creamy texture is ideal.
Step 9
Ladle the warm soy milk cream into bowls, arrange the prepared coltsfoot dumplings on top, and your vegan dumpling stew made with Jeongssipdum soy milk is ready! Enjoy it while it’s hot.
