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Vegan Stuffed Dumplings Recipe


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     Vegan Stuffed Dumplings

Category   Entrees - Maindishes
Sub Category   None

1c. Flour
1/2 tsp salt
1/2 c. warm water
1/2 c.dry lentils
2 c. water

Put the lentils and the water in a pot and simmer until the lentils are nice and mushy
In the meantime, mix flour and salt thoroughly. Add warm water and knead until springy. Cover and let rise.
Once the the liquid has boiled away and the lentils are mushy, mush up the lentils to a coarse paste and add ~2tbsp Worcestershire sauce, some garlic powder, chili powder, (if you want to saute some finely chopped garlic and onions and stir those in)
Roll out 2oz sized balls of dough into big, thin circles. Place some lentil filling in the middle, and accordion-fold the dumpling edges into the center to make a little pocket around the lentils. Drop 4-5 dumplings in boiling water for 5-6 min (the dumplings should have room) Drain. Eat as is, or Pan fry in a little olive oil and butter. Can substitute lentils for raw ground beef - just check the internal temperature before removing from the boiling water.
Serving Suggestions
Makes 10-12 small dumplings. Easily expanded for more, or larger dumplings. Easily non-vegan with ground beef instead of lentils.

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