Recipe

Seitan Dumplings

Add Comment Add Comment | Comments: 0 | Posted Mar. 26, 2008


Seitan Dumplings


Rachel Klein's dumplings will help you satisfy even the most dedicated carnivore in your life. Makes a dozen.

>> 1/2 cup seitan, pulled into small pieces

>> 3 tablespoon Bragg's liquid amino acids

>> 2 teaspoons liquid smoke

>> 1 tablespoon agave nectar

>> 3 tablespoons olive oil

>> 1/2 teaspoon each: red pepper flakes, garlic powder, truffle oil, ground pepper

>> 1 tablespoon maple syrup

>> 1 cup boiled potatoes (bliss, Idaho, sweet)

>> 24 dumpling wrappers

>> 1) In a medium bowl, mix seitan, amino acids, liquid smoke, agave, red pepper and garlic powder.

>> 2) In a large skillet, heat the olive oil and saute the seitan until golden and crispy, about 10 minutes. Coat in maple syrup and saute another two minutes. Meanwhile, start a large pot of boiling water.

>> 3) Return seitan to bowl and mash together with boiled potatoes. Add truffle oil and ground pepper.

>> 4) Lay out and wet the edges of two dumpling wrappers. Place one heaping teaspoon of the seitan mixture in the center of one disk. Sandwich disks together and pinch to seal around the entire perimeter. Boil dumplings in batches of two for three minutes. Serve immediately with favorite dipping sauce.

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