“Enchanting Cambodian Lunch – Vegan Aromatic Steamed Vegetable Dumplings with Peanut Sauce”

Allergens

N/A (excluding allergens in the peanut sauce for those with peanut allergies)

Ingredients

• 1. 2 cups all
• purpose flour 2. 1/2 cup water 3. 1 tablespoon vegetable oil 4. A pinch of salt 5. 2 cups finely chopped vegetables (cabbage, carrots, mushrooms, and bell peppers) 6. 2 tablespoons minced garlic 7. 1 tablespoon grated ginger 8. 3 tablespoons soy sauce 9. 1 tablespoon sesame oil 10. 1 teaspoon black pepper 11. Peanut Sauce: 12. 1 cup roasted peanuts 13. 1/4 cup soy sauce 14. 2 tablespoons rice vinegar 15. 1 tablespoon honey or agave syrup (for vegan) 16. 1 teaspoon sriracha 17. 1/4 cup water

Instructions

1. Prepare the dumpling dough by mixing flour, water, vegetable oil, and a pinch of salt in a bowl until well combined. Knead the dough for about 5 minutes until it becomes smooth and elastic. Let the dough rest while preparing the filling.
2. In a large pan, heat sesame oil over medium heat. Add minced garlic and grated ginger, and sauté for 1 minute or until fragrant.
3. Add chopped vegetables to the pan, and cook for 5 minutes or until softened. Season with soy sauce, black pepper, and cook for another 2 minutes. Remove from heat and let cool.
4. Roll out the dumpling dough into thin sheets, and cut into circles using a cookie cutter or glass.
5. Place a spoonful of the prepared vegetable mixture onto each circle, and fold into dumplings.
6. Steam the dumplings for 10 12 minutes until cooked through and fluffy.
7. For the peanut sauce, blend roasted peanuts, soy sauce, rice vinegar, honey or agave syrup, sriracha, and water until smooth.
8. Serve steamed dumplings hot, drizzled with peanut sauce on the side.

Chef’s Insight

Adding a variety of vegetables creates a vibrant color and flavor profile in these dumplings. The steaming process keeps the dumplings light and fluffy while retaining their shape.

Notes

Serve with a side of steamed jasmine rice for a complete meal.