Vegan Veggie Dumplings

Gwenyth Paltrow’s Vegan Veggie Dumpling recipe is melt in your mouth yummy and fun to prepare.

The recipe makes 20 dumplings that disappeared quickly over here. Next time, I will be sure to at least double the recipe if not triple or quadruple so that I have some to freeze for future meals.

Notes:
-I used olive oil rather than canola, grapeseed or safflower oil because it was what I had.
-I used couscous in place of quinoa for a milder flavor and to save time.
-I used liquid aminos instead of soy sauce.
-I cooked my dumplings Chinese-restaurant style as mentioned in the recipe. They turned out great but please be careful when pouring water into the oiled pan as the oil tends to pop out. I am tempted to try steaming the dumplings next time in order to make less of a mess.

I hope you like them! 🙂

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