Home Previous Next
Source

Rosemary on the VB


Servings/Yield

1 servings


MacGourmet downloadWhole Wheat Vegan Dumpling. To import, drag image to your MacGourmet recipe box.

Made with MacGourmet

Design: Luka Cvrk, Solucija.com

Whole Wheat Vegan Dumpling

Ingredients

  • 1 ½ teaspoons vegan margarine, cold
  • ¼ cup whole wheat pastry flour
  • teaspoons baking powder
  • teaspoon salt
  • 2 tablespoons plain soy milk

Method

Cut shortening into flour, baking powder and salt until mixture resembles fine crumbs. Stir in soy milk. Drop dough onto boiling soup or stew (do not drop directly into liquid). Lower heat to medium low and cook uncovered 10 minutes. Lower heat to low, cover and cook about 10 minutes longer.

Cooking Tip:
The dumpling will soak up quite a bit of liquid, so if the soup or stew is thick to begin with it could burn onto the bottom of the pan. To avoid this, I add more liquid. For example, if I am using 1 cup of soup or stew I will add 1/2 - 3/4 additional veggie broth before heating it to a boil.

Notes

Back by popular demand (OK, just one person asked about it), is my Whole Wheat Dumpling for One recipe post from 01-21-06:

The other day I just got a hankerin' for a good old dumpling on top of some thick stew. I live alone and didn't want to make a whole pot of them (the thought of reheated dumplings just sounds nasty), so I decided to calculate the measurements to make just one single dumpling. I've been having one on top of Lentil Potato Stew every night this week and I couldn't be happier. I think they turned out pretty good, if I do say so myself, so I thought I'd share. -Rosemary on the VB

Categories

flour, margarine, milk, pastry, soy, vegan, wheat, whole

Keywords

vegan margarine whole wheat pastry flour soy milk