Veggie Dumplings by @naturallyzuzu 🥟 Makes 6 servings Ingredients 2 tbsp of avocado oil 1 box of firm organic tofu. Mashed in small pieces. 1 cup of chopped green onions or chives 1 tablespoon minced ginger 1 cup sliced mushrooms (shiitake or regular white) 1/2 cup white or Napa cabbage, shredded 1 cup carrots, shredded 3-4 garlic cloves minced 1 teaspoon white pepper 2 tbsp of dark soy sauce 1 teaspoon sesame oil Salt to taste 1 teaspoon sesame oil Sauté all the veggies over a medium heat for 10 min until all the veggies are soft. Add the spices, soy sauce, sesame oil and sauté for another 5 min. Set aside. Dough: 1 1/4 cups All-Purpose Flour 3/4 cup gluten-free sweet rice flour 3/4 teaspoon salt 3/4 cup plus 2 tablespoons hot water 2 tablespoons of avocado oil. Mix everything in the food processor or by hand until it forms a dough. Cover and rest for 30 minutes. You can either divide the dough in two parts roll until thin and cut it with a round glass to form circle pieces or you can also divide the dough into 15-18 pieces. Make a ball, dust the surface lightly with flour and roll out each dough ball into 4 inch diameter. Repeat the process with each dough pieces. They don’t have to be perfectly round. Fill each dough with 2 tbsp of veggie mixture and fold to form dumplings/potstickers, cook for 10 min with one table spoon of vegetable oil and 1/3 water until crispy. You can add a corn starch slurry to give the bottoms extra crisp. Mix 1 tbsp of cornstarch and 1 tsp of flour with 6 tbsp of water and 1/2 tsp of vinegar. Mix it well. Add it to a hot pan with potsticker towards the end. Cover then let it crisp for few seconds. Serve it with chilli oil and vinegar. #BestOfVegan [Recipe & Photography by @naturallyzuzu]