Transparent Vietnamese Vegan Dumpling (Bánh Bột Lọc Thuần Chay)

(Source: Nội Trợ)

Method 1:

Filling: Marinate vegan shrimps with vegan fish sauce, salt, mushroom seasoning, onion, and garlic to taste. Sautée.

Dough: In a pot, mix tapioca flour with cool water and a pinch of mushroom seasoning. Stir on low heat until there’s no more liquid. Cover the dough with some dry flour. Divide into small balls, about the size of a cherry. Dip into dry flour (so the dough won’t stick). Roll the dough thinly. Place 1 vegan shrimp in the middle. Fold and seal the edges.

Now boil the dumplings. When the dumplings surface on top, take them out and put in a big bowl or container of cool water. When the dumplings look transparent, remove and put in a colander to drain off the water. Display on a plate. Put some spring onion oil mixture on top. The transparent dumplings are ready to be served!

Method 2:

Ingredients:

• 300 g rice flour
• 300 g vegan shrimp
• 50 g tapioca flour
• 2 stacks of banana leaves
• 1 lime or lemon
• ½ teaspoon salt
• ¼ teaspoon mushroom seasoning
• Vegetable oil
  

Directions:

Dough: Mix well 1 cup flour, 2 cups water, mushroom seasoning, salt, and vegetable oil. Sift the flour mixture. Put in a pot of water and cook on high heat. Stir frequently until the flour is no longer a liquid; turn off the heat. Continue to stir for smoother and cooler dough.

Filling: Mince vegan shrimps. Add to the skillet 1 tablespoon of vegetable oil and finely chopped onion. Add vegan shrimps to the skillet; stir well. Add seasoning for taste. Stir-fry until the mixture is dry. Turn off the heat.

How to fold the dumpling: Tear banana leaves off lengthwise, about 25 centimeters. Blanch briefly in boiling water. Wipe dry. Arrange 1 leaf vertically, then another leaf on top of it horizontally. Spread some vegetable oil on the leaves (for ease to remove them later). Drop 1 tablespoon of dough onto the leaf and spread it in rectangular shape. Put vegan shrimp filling in the middle, horizontally. Fold the 2 leaves together, and pinch of the edges. Use a roller to roll the dough thin and even.

Put them in the steamer. Steam for about 10-15 minutes.

Decoration: Remove the banana leaves and arrange onto a plate. Enjoy with vegan dipping sauce.

Vegan Phnom Penh Transparent Rice Noodle Soup

Recipe by Mrs. Apple

Ingredients:

• 1 pound vegan shrimp (about 2 kilograms)
• 1 pound vegan crab (about 2 kilograms)
• 1 bag of transparent rice noodle
• 1 daikon radish
• 2 carrots
• 1 jicama
• 1 Fuji apple
• Vegan seasoning powder
• 1 box of Phnom Penh rice noodle soup seasoning
• Green onion, chopped garlic, fried small onion
• A few stalks of Chinese celery, washed thoroughly and cut in chunks
• Soy sauce, chili pepper, lime, bean sprouts
• Vegetable oil

Directions:

1. Peel and slice daikon radish, carrots, and jicama. Cook the whole apple. Put everything in a pot. Add water until almost full and boil to get the sweet broth. Add Phnom Penh rice noodle soup seasoning. Add salt and mushroom seasoning for taste.


2. Put the vegan shrimp and vegan crab into a bowl. Mix well with 2 teaspoons of vegan seasoning, a pinch of black pepper, 3 cloves of garlic (finely chopped), and 1 teaspoon of sugar.


3. Add 1 teaspoon of vegetable oil into the skillet; wait until it’s well heated. Add the vegan shrimp and vegan crab. Stir fry for 5-10 minutes. Pour into a bowl and set aside.


4. Boil the transparent rice noodle until soft. Pour into a colander, then rinse with cold water. Add 2 teaspoons of fried onions. Mix well.


5. Put the rice noodle into a bowl. Add a few vegan shrimp and vegan crab pieces on top. Garnish with finely chopped onions and chunks of Chinese celery. Pour the broth on top. For a more aromatic feel, add more fried onion. Serve hot with bean sprouts, lime and chili pepper. Add soy sauce if dish is not salty enough. Enjoy with hoisin sauce and chili pepper sauce on a small plate (optional).

Vegan Shrimp Sour Soup

Recipe by Mrs. Apple

Ingredients:

• 1 large can of vegan broth
• 1 stalk celery, cut diagonally
• 1 taro stem (bạc hà)
• 2 tomatoes, cut in wedges
• 1 handful bean sprouts
• 2 teaspoons sour tamarind extract
• 1/2 can pineapple chunks
• Fried tofu, sliced in long strips
• 10 faux shrimps
• Rice paddy herb (ngò om), finely chopped
• A few slices of green hot pepper for garnish
• Vegan seasoning powder

Directions:

1. Boil the vegan broth. Add tomatoes, pineapple and tamarind extract.


2. Stir fry tofu and faux shrimps briefly. Add some vegan seasoning, then add to the soup pot.


3. Boil for about 5 minutes, then add celery. Boil another 2 minutes. Add taro stem and bean sprouts. Season for taste, then turn off the heat. Scoop the soup into a bowl. Add rice paddy herb and green pepper on top to garnish.