I first discovered dumplings when we were living in Australia and I was travelling to Hong Kong regularly for work.
Of course I had eaten some “Chinese raviolis vapeurs” in France before… But oh my god, nothing slightly comparable ! From the skin to the filling, dumplings can be so versatile and flavorful. Of course, I always go for the vegetarian options when I eat dumplings in restaurants or hawker centers in Singapore, and the choice is more limited. So sometimes I prefer to make them at home, especially when I want to have more consistent ones, like those tofu veggie ones, which are super balanced and nourishing.
I am sharing below the recipe of the filling, but for the dough, I must confess I haven’t found the proper recipe yet. So just buy some good quality wraps like these wholewheat I found, or wait until I crack the recipe 🙂
Instructions (serves 4)
Instructions
Nb: if you don’t plan to eat all your dumplings, freeze the raw dumplings and when you feel like having some, follow the same process as with fresh ones to reheat and cook them.
When you have a few veggies left in the fridge and some nice herbs and nuts, soups are the easiest, yummiest and super nutritiously healthy way to have the perfect meal. This soup is a pretty (yet basic 🙂 ) Roasted Thyme Zucchini and Peas soup. You will see it is really really easy to make and requires very few ingredients. And yet it is so delicious. Vegetarian and gluten free, but skip the parmesan and it will be vegan and GF 🙂 If you try it let me know how you enjoyed it. Recipe just below.
Ingredients (serves 4)Serves 4
Instructions
Nb: this soup keeps well in the fridge for up to 36 hours in an airtight container.