Prep time: 10 minutes
Cook time: 10 minutes
Ready in: 20 minutes
Serves: 10
Ingredients:
For dumpling wrappers:
2 cups flour
1 packet (6 grams) Sun Chlorella Powder
1/2 cup plus 2 tbsp hot water
1/2 tsp kosher salt
2 tbsp vegetable oil
4 ounces shiitake mushrooms, chopped fine
4 ounces cremini mushrooms, chopped fine
4 cups kale, chopped fine
1 tsp kosher salt
2 tbsp soy sauce
2 tsp toasted sesame oil
2 tsp rice vinegar
2 tsp brown sugar
2 tbsp vegetable oil
4 cups firm tofu, drained and pressed
1/2 tsp kosher salt
3 tbsp ginger, minced
8 scallions, thinly sliced
2 tbsp soy sauce
2 tsp rice vinegar
2 tsp sugar
2 tbsp vegetable oil
2 large carrots, grated
4 cups napa cabbage, shredded
3 cloves garlic, minced
2 tbsp chili garlic paste
2 tbsp soy sauce
2 tsp rice vinegar
1 tsp sugar
Instructions:
In a stand mixer fitted with a dough hook, mix flour, Sun Chlorella Powder, and salt until combined.
Add hot water and mix until a dough forms. Knead medium speed for 7-10 minutes or until the dough is smooth.
Wrap in plastic and refrigerate for at least 30 minutes. Divide dough into 4 pieces and roll thin on a lightly floured surface using a rolling pin or a pasta machine. Use a 3”-round cutter to stamp out individual dumpling wrappers. Stack, sprinkle cornstarch between each wrapper, and cover with plastic wrap until ready to use.
Place a heaping tablespoon of cooled filling of your choice in the center of each wrapper and pleat by moistening the outer edge with water and press to seal, making sure to press out any air pockets.
Cook by steaming (8-10 minutes), boiling (3-4 minutes), or pan-frying (3-4 minutes uncovered, add 1/4 cup water, cover, and steam for an additional 5 minutes).
Serve immediately.
Add vegetable oil to a large skillet set over medium-high heat.
Add mushrooms and sauté until brown.
Add kale and salt and cook until kale is wilted.
Remove from heat and add soy sauce, toasted sesame oil, rice vinegar, and brown sugar.
Let cool.
Add vegetable oil to a large skillet set over medium-high heat.
Crumble in tofu and season with salt.
Cook until lightly browned, about 10 minutes.
Remove from heat and add ginger, scallions, soy sauce, rice vinegar, and sugar.
Let cool.
Add vegetable oil to a large skillet set over medium-high heat.
Add carrots, cabbage, and garlic. Sauté for 10 minutes, or until the cabbage is tender and most liquid evaporates.
Remove from heat and add chili garlic paste, soy sauce, rice vinegar, and sugar.
Let cool.