These whole-wheat vegan dumplings are an amazing snack or breakfast. The first time I had dumplings were from a Caribbean friend who made this as a breakfast. I was hooked,
They are so easy to find in the streets of London, with so many choices of Jamaican take outs I would buy a few by themselves and snack on them in the early days.
They are like little donuts, crispy outside and soft and doughy inside and most of all they can be veganised.
They are so simple to prepare with different variations. Boiled or fried. I recently revisited this recipe to make them for the kids. I decided to shallow fry them and toss them in cinnamon .and as always they were devoured for morning breakfast, but they can be enjoyed anytime of the day.
Here’s is the recipe
2 cups Whole-wheat Flour
1 tsp Salt
3 tsp Baking Powder
3 Tbsp Unsalted Vegan Butter or Margarine (cold)
3/4 cup Non Dairy Milk
1/2 cup Canola oil
Combine flour, salt and baking powder in a bowl
Blend butter into dry ingredients with hands or mixer until crumbly
Add milk, a little at a time, to dry ingredients until dough holds together (you may not need all the water).
Sprinkle with more flour if dough is too wet.
Knead dough until smooth; do not over knead.
Wrap in plastic wrap and place in fridge for 15 minutes
Shape dough into 8 small balls (enough to fit in palm)
Pour cooking oil into frying pan until it is high enough to cover your rolled dumplings to half their height.
Set stove to medium heat. Once oil is hot, place dumplings carefully into pan
As each side browns continually turn dumplings until all sides are brown and dumplings are light and fluffy. When fully cooked they will be light brown and crispy outside and sound hollow when tapped