I had some dumplings at a tasty tea house in West Philly. Sadly, the dumplings were not nearly as good as the tea. I thought I could do better. You could use this as a filling for spring rolls too (definitely include the noodles for this).
- 1 stalk lemongrass
- 1 garlic clove, chopped
- 2 teaspoons fresh ginger, chopped
- 1⁄3 cup miso soup
- 1 onion, sliced
- 1 carrot, grated
- 1 red bell pepper, chopped
- 1 cup bean sprouts
- 12 ounces tempeh, crumbled
- 1⁄3 cup soy sauce
- 1⁄3 cup rice vinegar
- 1 teaspoon red pepper flakes
- 2 tablespoons maple syrup
- 2 ounces cellophane noodles, cooked (optional)
- 2 scallions, chopped
- 1 lb dumpling wrappers
- Heat wok and stir-fry lemongrass, garlic, and ginger in a bit of oil for one minute. Throw in onion and miso soup and simmer for 5 minutes.
- Add carrot, bean sprouts, red bell pepper, and tempeh and cook for 2-3 minutes, stirring to prevent sticking.
- Add soy sauce, rice vinegar, red pepper flakes, and maple syrup. Stir, then add cellophane noodles and mix thoroughly to coat.
- Add scallions and cook for one minute.
- Place about 1 tbsp of mixture into each wrapper, moisten edges (using soymilk or egg substitute works better than water), and seal.
- Steam for about 3 minutes.